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Green Chicken Pozole (Pozole Verde de Pollo)
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Green Chicken Pozole (Pozole Verde de Pollo)

1 h 15 minServes 10Nutri-Score B€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • waterOther5.7 litres
  • bone-in chicken (bone-in pieces)Meat2.7 kg
  • bay leavesSpices4 pieces
  • white onion (halved, divided between broth and sauce)Produce1 piece
  • garlic (half head for broth, 4 cloves for sauce)Produce1 piece
  • precooked hominy (drained)Pantry3.1 kg
  • saltSpices52 g
  • hatch green chiles (large, roasted and peeled)Produce5 pieces
  • poblano chiles (roasted and peeled)Produce2 pieces
  • tomatillos (husked)Produce227 g
  • serrano chiles (add more for extra heat)Produce4 pieces
  • habanero chile (optional)Produce1 piece
  • cilantro (half bunch)Produce30 g
  • lettuce leavesProduce5 pieces
  • spinachProduce85 g
  • radish leavesProduce20 g
  • cumin seedsSpices2 g
  • peppercornsSpices2 g
  • oregano (dried)Spices1 g
  • thyme (dried)Spices1 g
  • marjoram (dried)Spices500 mg
  • chicken bouillonPantry30 g

per serving

Nutrition

547kcal

Carbs
64 g
Proteins
30 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Boil the chicken broth

    • Bring the water to a boil in a large pot.
    • Add the salt and the bone-in chicken and bring back to a boil.
    • Skim the surface to remove impurities from the broth.
    Step 1

  2. Roast the chiles and tomatillos

    • Add the serrano chiles, the habanero and the tomatillos to the pot.
    • Let them cook until they change color, a couple of minutes.
    • Transfer them to the blender.
    Step 2

  3. Cook the hominy with the chicken

    • Return to the pot and add the precooked hominy, the garlic, the onion and the bay leaves.
    • Reduce the heat to medium low, cover and cook.
    • After the cooking time, remove the chicken from the pot.
    Step 3

  4. Build the green sauce

    • Transfer some of the broth to the blender.
    • Add the chicken bouillon, all the spices, the garlic cloves, a piece of onion, the radish leaves and the cilantro.
    • Add the lettuce leaves, the roasted poblanos and the roasted hatch chiles, then blend until smooth.
    Step 4

  5. Add the sauce to the pot

    • Remove the onion and the head of garlic from the pot.
    • Pour in the green sauce, using a little broth to rinse out the blender.
    • Mix well and bring to a simmer, then taste for salt.
    Step 5

  6. Shred the chicken and finish

    • Shred the chicken and return it to the pot.
    • Taste for salt and adjust if needed.
    • Mix everything and simmer for another 15 minutes.
    Step 6

  7. Serve

    • Ladle the pozole into bowls and serve hot.
    Step 7
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