POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chiles and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
Provided by J. Kenji López-Alt
Categories Mains Soups and Stews
Time 1h10m
Yield 6
Number Of Ingredients 20
Steps:
- Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.
Nutrition Facts : Calories 685 kcal, Carbohydrate 45 g, Cholesterol 240 mg, Fiber 14 g, Protein 56 g, SaturatedFat 7 g, Sodium 1986 mg, Sugar 9 g, Fat 32 g, ServingSize Serves 6, UnsaturatedFat 0 g
POZOLE VERDE DE POLLO (CHICKEN POSOLE)
This easy Chicken Pozole recipe features hominy, poblano peppers and fresh tomatillos for a bold, flavorful Pozole Verde de Pollo.
Provided by Sommer Collier
Categories Main Main Course
Time 1h25m
Number Of Ingredients 14
Steps:
- Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
- Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
- Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
- Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
- Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 477 kcal, Carbohydrate 15 g, Protein 31 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 785 mg, Fiber 4 g, Sugar 8 g
POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
- need to rinse it out!) and puree until completely smooth.
- Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.
POZOLE VERDE CON POLLO
In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.
Provided by Rick Martinez
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
- Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.
CHICKEN POZOLE (POZOLE VERDE DE POLLO)
What is your favorite part of Pozolé? I love everything about it, especially the maiz(hominy). I love both the red and green versions too!
Provided by Sonia
Categories Main Course Soup
Time 1h40m
Number Of Ingredients 27
Steps:
- In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.
- Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.
- Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin, 1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).
- Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.
- Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.
- If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.
CHICKEN POZOLE VERDE
A rich and creamy pozole verde recipe loaded with light and tangy flavors, shredded chicken and tender hominy.
Provided by Lauren Grant
Categories Main Dish
Time 1h25m
Number Of Ingredients 13
Steps:
- Add pumpkin seeds to a large Dutch oven or large heavy-bottomed pot over medium heat and toast, stirring occasionally, until toasty, fragrant and popping noises begin, about 4 minutes. Transfer seeds to a bowl.
- Pat chicken thighs dry; season with 1 teaspoon salt and ½ teaspoon pepper. Heat Dutch oven over medium-high. Add chicken, skin-side down, and cook until golden brown, 6-8 minutes, flip and continue to cook until browned on second side, about 4 minutes.
- Add tomatillos, onion, chiles, garlic, oregano, 1 teaspoon salt and broth to Dutch oven with chicken.
- Bring to a boil over high heat, then reduce to a simmer, partially cover, and cook until chicken is cooked through and vegetables start to break down, 35-40 minutes.
- Using tongs, transfer chicken to a plate; set aside to cool.
- Meanwhile, set a fine mesh sieve over a large bowl and pour borth and liquids into strainer. Press on solids to extract excess liquid. Skim grease off broth.
- Transfer solids to a blender, add toasted pepitas and ¾ cup roughly chopped cilantro leaves and tender stems; blend until smooth.
- Remove and discard skin from chicken; shred chicken. Discard bones.
- Add puréed mixture, reserved broth, and shredded chicken back to pot. Stir in hominy and 3 tablespoons lime juice; bring to a simmer and cook until hominy has slightly plumped and become tender; about 10 minutes. Season with salt and pepper to taste.
- Divide between bowls and top with cilantro, diced avocado, shredded cabbage, and thinly sliced radishes.
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