Main
Pozole Verde
2 hServes 6Nutri-Score B€€
B
2 h
2 hPozole Verde
what you need
Ingredients
chicken thighs (bone-in, skin on)Meat800 g- chicken legsMeat800 g
saltSpices10 g
black pepper (ground)Spices3 g
garlic powderSpices5 g
cumin (ground)Spices3 g
chicken broth (2 boxes)Pantry2 litres
poblano peppers (charred, skin scraped off)Produce4 pieces- jalapeñoProduce2 pieces
onion (quartered)Produce1 piece- tomatillos (husked)Produce800 g
garlic (cloves)Produce5 pieces- hominy (large can, drained)Pantry1.6 kg
per serving
Nutrition
424kcal
- Carbs
- 35 g
- Proteins
- 32 g
- Fat
- 18 g
what you’ll use
Tools
Stockpot
Frying pan
Blender
Tongs
step by step
Method
- Step 1
Sear and season the chicken
- Season the chicken thighs and legs with salt, pepper, garlic powder and cumin.
- Sear the chicken in a hot pot until golden on all sides.
- Remove the chicken from the pot and set aside.
- Step 2
Simmer the chicken
- Pour the chicken broth into the pot.
- Return the chicken to the pot.
- Bring to a boil and cook until the chicken is fully cooked through.
- Step 3
Shred the chicken
- Take the chicken out of the pot and shred the meat.
- Keep the broth in the pot.
- Step 4
Char the poblanos
- Char the poblano peppers over a flame or in a hot pan until blistered.
- Scrape off the charred skin.
- Step 5
Blend the green sauce
- Blend the poblanos, jalapeños, onion, tomatillos and garlic until smooth.
- Step 6
Finish the pozole
- Add the green sauce and the hominy to the broth.
- Add the shredded chicken back in.
- Boil everything until the hominy is tender and the flavors come together.