Green pozole made with shredded chicken with the classic hominy corn. A delicious homemade verde broth made with tomatillos, jalapeños and poblano peppers.
Discover a taste of Mexico with a bowl of flavorful and comforting green pozole. This traditional Mexican soup has been satisfying taste buds for centuries, and its vibrant flavors are sure to transport you to the streets of Mexico City. With its main ingredient being hominy, a type of dried corn, green pozole is known for its unique and hearty texture.
In this recipe, we will take a deep dive into the world of green pozole – exploring its origins, sharing an authentic recipe, and revealing the key ingredients that make it so delicious. Whether you’re a seasoned chef or a beginner in the kitchen, our step-by-step instructions will guide you through the process of making this mouthwatering dish.
From the rich and flavorful broth to the tender meat and vibrant garnishes, every bite of green pozole is a celebration of Mexican cuisine. Get ready to fall in love with the satisfying world of green pozole.
Origins & History Of Pozole
Green pozole is deeply rooted in Mexican culture and has a fascinating history*. It dates back to pre-Columbian times when the indigenous people of Mexico cultivated corn as their staple crop. The Aztecs and other ancient civilizations believed that corn was a sacred gift from the gods, and it played a significant role in their religious ceremonies and daily life.
Pozole, which means “hominy” in Spanish, was a dish that emerged from this ancient tradition. The hominy was made by soaking dried corn in an alkaline solution, which removed the outer hull and transformed the corn into a soft and chewy texture. It was then cooked with meat, herbs, and spices to create a hearty and nourishing soup.
Over time, green pozole became a popular dish throughout Mexico, with each region adding its own unique twist. The recipe has been passed down from generation to generation, and today it remains a beloved staple in Mexican cuisine.
Variations Of Pozole
While green pozole has a basic set of ingredients, there are regional variations that showcase the diverse culinary landscape of Mexico. Here are a few popular variations you might come across:
1. Red Pozole: In some regions, red pozole is prepared using red chilies instead of green. The red chilies give the soup a rich and smoky flavor, making it a favorite among spice enthusiasts.
2. Seafood Pozole: In coastal areas, seafood pozole is a popular variation. It replaces the meat with a mixture of shrimp, fish, and other seafood, creating a lighter and refreshing version of the dish.
3. Vegetarian Pozole: For those who prefer a plant-based option, vegetarian pozole is a delicious alternative. It replaces the meat with vegetables such as mushrooms, squash, or zucchini, while still retaining the rich flavors of the traditional dish.
4. White Pozole: White pozole is another variation that uses white corn instead of yellow corn. It has a milder flavor and a slightly different texture, but it still captures the essence of green pozole.
No matter which variation you choose, green pozole remains a quintessential dish that embodies the flavors and traditions of Mexico.
How To Make Green Pozole
Ingredients needed
- Shredded chicken
- Tomatillos
- Poblano peppers
- Jalapeño peppers
- Hominy
- Spinach
- Cilantro
- Garlic
- Seasonings (listed below)
- Garnishing (shredded cabbage, radish, onion & lime)
Helpful tips before starting the recipe
- Shredding a rotisserie chicken is the easiest. Simply buy the chicken and remove the bones then chop the meat. The chicken will have a great flavor and it’ll cut time down on the recipe.
- Caution when adding the blended sauce back into the pan. Pour slowly because the oil and the water in the sauce will come in contact and the water will begin to quickly evaporate causing a ton of bubbling and steam. Take you time and do not rush pouring the sauce in to protect yourself.
Making the green pozole recipe
- To start, you’ll need to prep the tomatillos and peppers. Remove the leaves and clean the stickiness from the tomatillos. Boil the tomatillos until they are pale in color. But, do not allow them to burst. Boiling should take about 5 minutes.
- Now, roast and char the poblano peppers and the jalapeños. To control the heat you can remove the stems and seeds for a milder green pozole.
- Then in a blender, add boiled tomatillos, charred peppers, spinach, cilantro, garlic and water. Blend everything until smooth.
- In a large pot on medium heat add a little oil. Then, slowly pour in blended sauce. Please be careful.
- Now, add in seasonings, shredded chicken, hominy and bouillon cube. Allow the pozole to simmer on medium low for 15 minutes covered. Add water if the sauce is too thick for your desired thickness but it should be rich.
- When done simmering taste for salt. You will very likely need to add more.
- For serving, this classic soup is served with radish, white onion, shredded cabbage and the classic lime that accompanies almost every Mexican dish.
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Green Pozole
Ingredients
- 1 whole rotisserie chicken, de-boned & shredded
- 6 tomatillos, leaf removed & cleaned
- 2 medium poblano peppers
- 3 small jalapeños
- 2 cup spinach
- 1/2 bunch cilantro
- 1 bulb garlic
- 8-16 cups water (adjust as you go)
- 2 pounds hominy
Seasonings
- 1 chicken bouillon cube
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoon Mexican oregano
- salt to taste
Garnishing
- shredded cabbage
- diced white onion
- Sliced radish
- Lime
Instructions
- To start, you'll need to prep the tomatillos and peppers. Remove the leaves and clean the stickiness from the tomatillos. Boil the tomatillos until they are pale in color. But, do not allow them to burst. Boiling should take about 5 minutes.
- Now, roast and char the poblano peppers and the jalapeños. To control the heat you can remove the stems and seeds for a milder green pozole.
- Then in a blender, add boiled tomatillos, charred peppers, spinach, cilantro, garlic and water. Blend everything until smooth.
- In a large pot on medium heat add a little oil. Then, slowly pour in blended sauce. Please be careful.
- Now, add in seasonings, shredded chicken, hominy and bouillon cube. Allow the pozole to simmer on medium low for 15 minutes covered. Add water if the sauce is too thick for your desired thickness but it should be rich.
- When done simmering taste for salt. You will very likely need to add more.
- For serving, this classic soup is served with radish, white onion, shredded cabbage and the classic lime that accompanies almost every Mexican dish.