Popular Features:
View Cart

Pozole Verde con Pollo

 
Pozole Verde con Pollo
default recipe image
photo credit: Ev Thomas
(Chicken Pozole Verde) This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.
Recipe By: Anya von Bremzen
  • PrepN/A |
  • TotalN/A |
  • Serves 6-8
Print
0
Be the first to rate!0
Email

Ingredients

    • 7 cups reduced salt chicken stock
    • 2 cups water
    • 4 chicken breast halves with bone and skin
    • 1 pound fresh tomatillos, husks removed, sliced in half
    • 1 small white onion, quartered
    • 2 poblano chiles, seeded and cut into quarters
    • 2 jalapeno chiles, seeded and quartered
    • 4 large garlic cloves, peeled and flattened
    • 1/2 cup fresh cilantro, chopped
    • 1 tablespoon dried Mexican oregano
    • 3 - 15 oz cans hominy OR 1 1/2lbs prepared dried pole**

Instructions

Place water and chicken stock in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.

In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.

Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.

Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.

Additional Notes

f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.
Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Related Products

pozole - blue 2lb

pozole - blue 2lb

$14.25

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.