chicken pozole verde
Pozole is a hearty Mexican stew that features hominy and shredded meat as the main ingredients. Hominy is dried corn kernels treated with alkali - this process is called nixtamalization which makes the nutrients in corn easier to digest and gives them a wonderful puffy, chewy texture. Hominy is high in fiber, iron, and niacin, and is the superior version of corn!
What is Pozole?
There are three main variations to make pozole - pozole rojo (red), pozole blanco (white), and pozole verde (green) which mirror the colors of the Mexican flag. While pork is the traditional choice of meat, pozole verde is often made with chicken. This amazing stew is also great for weight management because it’s low in calories, nutrient rich, and filling.
Fun fact: Originally pozole was made out of human hearts that were taken out of prisoners during ritual sacrifice, but after the Spanish conquest in the 1500’s cannibalism was banned and the meat in this delicious stew was switched to pork.
How to make chicken pozole verde?
To begin the stew place the chicken in a large pot or dutch oven along with quartered onion, celery, carrot, 4 garlic cloves, bay leaves, turmeric, coriander, few sprigs of fresh oregano, whole peppercorns, and salt. Fill the pot with water. Bring to boil, then lower the temperature to medium and cover. Simmer for 3 hours, occasionally skimming fat and impurities. Remove the chicken and strain the broth into a large bowl and set aside. Wipe the pot clean. Shred the chicken once cool enough to handle. In a food processor blend husked tomatillos, poblano peppers, jalapenos, 1 cup cilantro, few sprigs of oregano, 4 cloves of garlic, and one quartered onion until smooth. Season with salt and pepper. Pour the puree into the wiped pot and cook over medium heat 15-20 minutes until the color is deep green. Add the strained broth and bring to boil. Add hominy and simmer for 5 minutes, then add the shredded chicken and simmer for 15 minutes. Check the seasoning. Meanwhile the soup is simmering heat oil in a large pot. Cut tortillas cross ways 4 times creating little triangles. Working in batches, cook the tortilla triangles in the hot oil until golden, then place the fried chips on a paper towel lined bowl and salt immediately. Serve the stew with chopped cilantro, shredded lettuce, sliced radishes, sour cream, lime wedges, avocado, chopped red onion, and the tortilla chips.
Tips
Remove fat and impurities while making the broth to avoid greasy stew.
Don’t skimp on the toppings - cilantro, lettuce, radishes, sour cream, lime wedges, avocado, red onion and tortilla chips add layers of flavor and freshness to this filling stew!
This soup freezes well. When ready to serve thaw on stove top and serve with all the toppings!
Recommended products to make this recipe
*This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
