Pozole Verde De Pollo Green Mexican Hominy And Chicken Soup Recipes

POZOLE VERDE DE POLLO (CHICKEN POSOLE)

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.

POZOLE VERDE RECIPE

Steps:

• Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
• Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
• Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
• Pour 2 cups of water and blend until you'll have a smooth sauce.
• Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
• Shred the chicken and place it in a bowl (read note 2).

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE

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.

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

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.

CHICKEN POZOLE VERDE

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.