Pozole Verde with Chicken

My family loves dish because its familiar like chicken soup, but is way more flavorful and fun! The toppings really make it stand out with texture so get creative and make it your own.

The first time I tried Pozole was in the kitchen. The cook who made it for the family meal made Pozole Rojo with pork. It was amazing and full of flavor, texture, and spice. Pozole is a traditional soup in Mexico. Historically, the soup dates back to the Aztecs. Usually served for special occasions, it represents abundance and an appreciation for corn, an essential ingredient in Mexican cooking. When I first made Pozole, I made the verde, or the green version, and it’s still the one I prefer today. It has become a regular in my family’s winter meal rotation. I hope you enjoy it as much as we do.

Ingredients:

1 whole Chicken

8 qts Water

1 can Juanitas Hominy (22oz)

Salsa Verde

1 tablespoon Avocado Oil

2 large Poblano Peppers (seeded & halved lengthwise)

1 large Jalapeno (seeded & halved)

2 bunches fresh Cilantro

1 White Onion, diced into large pieces

5 peeled Garlic Cloves

6 Tomatiollos, remove husks

1 teaspoon Whole Black Pepper

2 teaspoons Dried Oregano

2 teaspoons Whole Coriander Seed

2 teaspoons Whole Cumin Seed

2 tablespoons Salt

Soup Garnish

1 diced Red Onion

1 diced Avocado

1/2 cup chopped fresh Cilantro

1 Lime, cut into wedges

Tortilla Chips (crushed)

Step One

Start by boiling the whole chicken in cold water on medium-high heat. Be sure to skim the broth for any impurities. Most impurities (white foam and anything that rises to the surface) are created in the first few minutes. Skimming helps with flavor and will give you a clear stock. Once the water starts to boil, reduce heat and cook chicken for 45-50 minutes. Take the chicken out of the stock, let it cool, and pick the meat.

Strain the chicken broth through a fine mesh sieve. Throw away bones and other debris and return the stock to your cooking pot. Reserve meat and strained broth for later.

Note: This is an excellent method when making any meat-based broth soup. You are using the whole chicken, meat, and bones to create more flavor and depth than you would if you used store-bought chicken stock.

**If you wanted a quicker way to make this dish, you could buy a cooked chicken and add it to pre-bought chicken stock.

Step Two

Heat a medium-sized stock pot on medium-high heat. Add avocado oil and begin sauteing the pablanos, jalapenos, garlic, tomatillos, and onions. Cook for 8-10 minutes or until the vegetables begin to caramelize. Season with salt and add whole corriander, whole cumin, and whole black pepper. (The spices will cook down in the liquid and be blended, so don’t worry about using a spice bag.) Once spices have been incorporated, deglaze with 4 cups of the chicken stock you just made. Simmer for an additional 15 minutes on medium heat.

Place only the cooked vegetables into a blender, then add 1 cup of the liquid. Pour the remaining liquid back into the chicken stock, so you don’t waste anything. Add the bunch of fresh cilantro and blitz until smooth. Check seasoning to your preference. Add sauce back to the medium-sized stock pot and simmer for 10 minutes.

Note: An important step in making the sauce is to blend vegetables with only one cup of the liquid. The sauce will be too watery if you add all of the liquid. You’re looking for the right texture and consistency. It’s always better to start with less and adjust as you go.

Step Three

Here is where everything comes together. Add the picked chicken meat, chicken stock, and strained hominy to the verde sauce that has been simmering. Cook for an additional 15-20 minutes. Add garnish and serve.

Optional:

1. Prep hominy: Strain and spread onto a sheet tray. Bake in the oven at 375°F for 10-12 minutes. Toasting will take out the moisture and give a more complex flavor.

2. Use the chicken skin by crisping it in a 425°F oven for 8-10 minutes or until golden brown, like the picture below.