Green Pozole
Green pozole made with shredded chicken with the classic hominy corn. A delicious homemade verde broth made with tomatillos, jalapeños and poblano peppers.
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Servings: 8 serving
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.
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