Pozole Verde de Pollo is a traditional Mexican soup made with hominy (a type of dried corn that has been treated with an alkali) and chicken, flavored with a vibrant green sauce made from tomatillos, green chilies, and herbs. This comforting dish is typically served with a variety of garnishes, making it as beautiful as it is delicious.
Pozole Verde de Pollo
Ingredients:
For the Soup:
- 2 lbs (900g) bone-in chicken (thighs, drumsticks, or a whole chicken)
- 8 cups chicken broth or water
- 1 large onion, halved
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 2 cans (15 oz each) white hominy, drained and rinsed (or 3 cups cooked hominy)
For the Green Sauce (Salsa Verde):
- 1 lb (450g) tomatillos, husked and rinsed
- 3-4 green chilies (such as jalapeños or serranos), stems removed
- 1 small bunch of cilantro
- 1 small onion, chopped
- 3 cloves garlic, peeled
- 1 teaspoon ground cumin
- Salt to taste
- 2 tablespoons vegetable oil
For Garnishing:
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Diced avocado
- Chopped onion
- Fresh cilantro leaves
- Lime wedges
- Tortilla chips or tostadas
- Mexican oregano and crushed red pepper flakes (optional)
Instructions:
1. Cook the Chicken:
- In a large pot, add the chicken, 8 cups of chicken broth or water, halved onion, garlic cloves, bay leaves, and salt.
- Bring to a boil, then reduce the heat to a simmer. Cook until the chicken is tender and fully cooked, about 30-40 minutes.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the broth and return it to the pot. Add the drained hominy and keep warm over low heat.
2. Make the Salsa Verde:
- While the chicken is cooking, prepare the green sauce. In a saucepan, bring the tomatillos and green chilies to a boil with enough water to cover them. Cook for about 5-7 minutes until softened.
- Drain and transfer the tomatillos and chilies to a blender. Add the cilantro, chopped onion, garlic, cumin, and salt to taste. Blend until smooth.
- In a skillet, heat the vegetable oil over medium heat. Pour in the blended salsa verde and cook for about 5-7 minutes, stirring occasionally, until it thickens slightly and the raw taste of the tomatillos cooks out.
3. Combine the Soup and Sauce:
- Stir the cooked salsa verde into the pot with the chicken broth and hominy. Add the shredded chicken and simmer for another 15-20 minutes to let the flavors meld together.
- Taste and adjust seasoning with more salt if necessary.
4. Serve:
- Ladle the pozole into bowls and serve with your choice of garnishes on the side, such as shredded cabbage, sliced radishes, diced avocado, chopped onion, fresh cilantro, lime wedges, and tortilla chips.
Tips:
- Spice Level: Adjust the number of chilies based on your heat preference. For a milder version, remove the seeds and membranes from the chilies before blending.
- Hominy: If you prefer, you can use dried hominy. Just be sure to soak and cook it according to package instructions before adding it to the soup.
- Chicken: Feel free to use boneless chicken if you prefer, though bone-in chicken adds more flavor to the broth.
This Pozole Verde de Pollo is a vibrant and flavorful dish that’s perfect for any occasion, from a family dinner to a festive gathering. Enjoy it with all the traditional toppings for an authentic Mexican experience!
4o
