Green Pozole with Chicken
Pozole comes in many colors, and green pozole is delicious, hearty, and warm.
Ingredients
- 2 tbsps Knorr Chicken Flavored Bouillon
- 3 oz pumpkin seeds (85g; about 1/2 cup)
- 2½ lbs boneless chicken breast
- 1 lb green tomatillos (450g)
- 1 large white onion, medium chopped
- 1 jalapeño chile, roasted/roasted, stem and seeds removed
- 1 poblano chile, roasted/roasted, stem and seeds removed
- Salt and pepper to taste
- 56 oz of canned hominy (white corn), drained and rinsed
- 2 epazote stalks (optional)
- 1 tsp dried oregano
- 1 bunch cilantro
- 8 cloves of garlic (or a whole head)
To serve your green pozole:
- Shredded chicken (the one you cooked).
- Chopped white onion
- Squash, chopped
- Avocado slices
- Sliced radish
- Shredded iceberg lettuce
Instructions
- Rinse the hominy in a colander until the water is clear and add to the pot. Fill the pot with water and cook on medium heat.
- Add the chicken breasts, Knorr Chicken Bouillon, and put to a boil.
- In the meantime, roast the pumpkin seeds until most of them crack. Then, blister the chiles holding them with kitchen tongs over the stove. The traditional way to do it is using a comal, so use it for this step if you have one. Chiles are ready when all sides are black and blistered. Now, pack them in a resealable bag, and let them sit to get all steamy and soften the skin.
- Once the pot is boiling, put to medium heat for 40 to 45 minutes. Some fat will float on top of the boiling stock. Save a couple of tablespoons of this fatty stock for later use and add more hot water to the pot if needed. It's better to add hot water, so it doesn't slow the cooking process.
- Peel the chiles with a spoon and remove the seeds, unless you prefer your pozole very hot.
- When you have around 15 minutes to cook the stock in the pot, add tomatillos, onion, garlic, and epazote.
- After cooking all the ingredients in the pot, remove the chicken breasts with a pair of kitchen tongs and let them cool to shred them.
- Transfer the onion, tomatillo, and garlic to a bowl using a mesh strainer.
- Now, put in the food processor -or blender- the roasted pumpkin seeds, onion, tomatillos, garlic, chiles, a bunch of cilantro, oregano, and a cup of chicken stock. Process everything until you have a thick green blend.
- Add the fatty broth you saved before and simmer along with the green salsa for five minutes on a hot pan.
- Add the green salsa to the chicken broth in the pot. Then, let cook for 20 minutes. This extra cooking time will put all the flavors from the sauce and broth together.
- Usually, people add shredded lettuce, onions, radish, and shredded chicken on top of the thick soup base. So, you can use these 20 minutes to prepare these toppings. Now, wash the lettuce, the onions, and the cilantro separately and chop each finely. Then, slice the radish and avocados. Put all the toppings at hand so that you can serve your green pozole easily.
- To serve pozole, add the soup first and a handful of shredded chicken in the center. On top of the chicken, place shredded lettuce, chopped onions, a slice of avocado, cilantro, and finish with a few radish slices. And it's ready to eat!
Video
Notes
