Delicious Pozole Verde with Chicken Recipe

On a recent work trip to Mexico City, I discovered Pozole Rojo. Pozole is Spanish for "hominy," which is made from fried corn kernels, is absolutely delicious and should be in all soups. Okay, maybe not all soups, but they are definitely a treat. Jake discovered this recipe from one of our very favorite cooking blogs (Serious Eats) and we love it! The only changes we make for our version is add an extra 28oz can of white hominy and skip out on the epazote since we couldn't find it in our local store. We also put 3 cups of shredded chicken instead of using 2.5 lbs of chicken. Full recipe and directions below.

Note: We don't add the shredded chicken until the end when we add the hominy so it's easier to strain everything.

Adding all the toppings and garnishes at the end is always lots of fun and lets us customize the dish to our own preferences. 

Roasting Pumpkin Seeds:

Remove the pumpkin seeds and defrost 6 Souper Cubes™ of chicken broth:

Add all tomatillos, onions, and peppers:

The final product (with garnishes):

Saving the leftovers in our Souper Cubes® tray:

Frozen Souper Cubes® of Pozole Verde de Pollo to enjoy for later:

Pozole Verde de Pollo Recipe (Souper Cubes® Version)

Original Recipe Adapted from J. Kenji Lopez-Alt over at Serious Eats

INGREDIENTS:

[For Soup]

  • 1/2 cup pumpkin seeds
  • 3 cups shredded chicken
  • 1lb tomatillos, husk and stem removed
  • 1 large onion (white or yellow), roughly chopped
  • 1 jalapeño pepper, roughly chopped (remove stems and seeds)
  • 1 poblano pepper, roughly chopped (remove stems and seeds)
  • 1 Anaheim pepper, roughly chopped (stems and seeds removed)
  • 6 cups of homemade chicken stock or bone broth
  • 2 tablespoons dried oregano
  • Handful fresh cilantro leaves
  • 2 tablespoons butter
  • 2 28-ounce can white hominy, drained
  • Salt to taste

[Toppings to Serve]

  • Avocado, diced
  • Radishes, diced
  • Jalapeño peppers, thinly sliced or diced
  • Fresh cilantro leaves, chopped
  • Red cabbage, thinly sliced
  • Onion, finely chopped
  • Tortilla chips

DIRECTIONS:

  1. Roast Pumpkin Seeds. Place large dutch oven over medium heat. Roast pumpkin seeds for 4-5 minutes (they wills tart to pop and smell nutty). Transfer pumpkin seeds to a bowl and set aside.
  2. Simmer Stock and Vegetables. Add stock, tomatillos, onion, peppers, oregano, and a large pinch of salt to the Dutch oven. Bring to a boil over high heat, then reduce to a bare simmer. Cover with lid. Stir occasionally. Cook for 30 minutes. 
  3. Strain and Blend Vegetables. Place a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender, add pumpkin seeds, and a handful of fresh cilantro. Blend on high until smooth. 
  4. Mix Ingredients Together in Pot. Place Dutch oven over medium-to-high heat and add 2 tablespoons of butter. Once the butter forms a browned layer in the bottom of the oven, pour in about half of the contents from the blender. Stir and cook for 15 seconds (note: it will splatter a lot). Then pour in the remaining contents of the blender, the stock, and shredded chicken. Bring to a bare simmer, then stir in strained hominy. Season to taste with salt.
  5. Serve. Ladle the hot soup into bowls and garnish with toppings. 

 


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