Introduction
Chicken Pozole Verde is like a fresh twist on a old Mexican stew. It’s got a bright green color because of tomatillos, chilies and herbs. The taste is both tangy and a bit spicy, yet it still feels cozy and warm. It don’t sit heavy in your stomach like some other soups, it kinda feels light. Using fresh ingredients really makes a big difference in flavor and color.
Now let’s take a quick look at where this green pozole came from and why it matters so much in Mexican food culture.
History and Origin of Pozole Verde
The story of Pozole goes way back to pre-Columbian times in Mexico. Back then, people used maize (corn) with meat—often pork or chicken—and cooked it with local herbs and spices. This hearty stew was not only used for eating but also for religious ceremonies.
Over the years, Pozole changed depending on the region. Some places made Pozole Rojo with red chiles, others made Pozole Blanco that’s more like a clear broth. Pozole Verde comes from the state of Guerrero, but it’s now popular all over Mexico.
The green color comes from blending tomatillos, green chilies and herbs into a sauce. Lots of families serve it at holidays like Christmas or on Independence Day. It’s a dish that brings people together—sharing stories, laughs, and a big bowl of soup.
Ingredients for Chicken Pozole Verde
To make your Chicken Pozole Verde taste its best, use good quality ingredients. Here’s what you need:
- Chicken: You can use a whole chicken or parts like thighs and breasts for more flavor.
- Hominy: This treated corn gives the stew its chewy texture. Canned hominy is okay, but dried hominy tastes more traditional.
- Green Chilies: Tomatillos and jalapeños are must-haves for that green sauce, giving taste that is both tart and spicy.
- Fresh Herbs: Cilantro and oregano add fresh smells and flavors to the soup.
- Garlic: Fresh garlic adds depth to the taste—don’t use the powdered stuff.
- Onion: Onion gives a sweet and savory base to the broth.
- Avocado and Lime: These are for topping. They balance the spice and add fresh notes.
- Salt and Pepper: To bring out all the other flavors.
- Optional Toppings: Shredded cabbage, sliced radish, or crushed tortilla chips give extra crunch.
Buying fresh, local ingredients is best. It not only tastes better but also helps support nearby farmers.
Preparation Steps
Easily Preparations
Chicken Cooking Method
First you can either boil or slow-cook the chicken. For boiling, put the chicken in a big pot and cover with water. Bring to a boil, then turn down the heat to let it simmer. Cook until the chicken is soft, about 30–45 minutes. Take the chicken out, let it cool a bit, then shred it. Don’t throw away the broth—it’s full of flavor.
If you pick the slow-cooker option, place chicken in the cooker and add enough water to cover it. Throw in some garlic, onion, and a little salt. Cook on low for 6–8 hours until the meat falls apart. Shred the chicken and reserve that tasty broth.
Creating the Verde Sauce
The verde sauce is what makes this pozole special. Start by roasting tomatillos and jalapeños on a baking sheet under the broiler until they get charred spots (about 5–7 minutes). Then put them in a blender with cilantro, garlic cloves, and a squeeze of lime juice. Blend until smooth. Taste it and add salt and pepper if you need. This green mix will give your soup its bright, tangy kick.
Assembling the Pozole
In a large pot, mix the shredded chicken, hominy, and verde sauce with the reserved broth. Stir everything together and let it simmer on low heat for 20–30 minutes. This lets the hominy soak up all the yummy green sauce. When it’s done, ladle into bowls and add your favorite toppings.
Chicken Pozole Verde
Equipment
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 blender or food processor
- 6 serving bowls
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 29 oz hominy, canned Drained and rinsed.
- 4 cups chicken broth
- 1 cup tomatillos, husked and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers seeds removed and chopped Adjust heat level as desired.
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- lime wedges For serving.
- radishes, thinly sliced For garnish.
- avocado, diced For garnish.
- tortilla chips For serving.
Instructions
- In a large pot, combine the chicken thighs, chicken broth, and half of the chopped onion. Bring to a boil, then reduce heat and simmer for 25 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, discarding any bones or skin, then set aside.
- In a blender or food processor, combine tomatillos, garlic, jalapeño peppers, cilantro, cumin, oregano, and the remaining chopped onion. Blend until smooth.
- Pour the blended mixture into the pot with the chicken broth and stir in the drained hominy. Let it simmer for another 20 minutes to combine flavors, stirring occasionally.
- Add the shredded chicken back into the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes until heated through.
- Serve the pozole hot in bowls, garnished with lime wedges, sliced radishes, diced avocado, and tortilla chips on the side.
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