Pozole is a traditional Mexican stew known for powerful spices and flavors. Today we’ll be making pozole “verde” or green pozole. This recipe uses lots of green veggies to create its rich green look and texture.
Pozole Verde
Ingredients:
White Pozole Corn (Hominy)
1 White Onion
1 Whole Chicken
2 Teaspoons Olive Oil
1 Bunch of Cilantro
1 Lime
1 Jalapeno
Tostadas
3 Tomatillos
1 Poblano
1 Serrano Pepper
1 Dash of Cumin
1 teaspoon Mexican Oregano
1 Teaspoon of Ground Corriander
3 Garlic Cloves
First, place all the peppers, poblanos, and tomatillos on a large baking sheet and place it into a 425-degree Fahrenheit oven for 30-45 min. While the vegetables roast, add a large cooking pot on medium heat and chop onion and garlic and add until lightly golden. Next, add whole chicken after rinsing with water and patting down dry with a paper towel. Add water to the pot until chicken is submerged. Let the chicken cook in water for at least 50 min or until cooked through. Once your veggies have been roasted remove from the baking sheet and begin to remove seeds and stems. Blend vegetables thoroughly until even consistency is achieved, add olive oil, and season to taste. Once the chicken is cooked through, remove from pot and shred after letting it cool for 20 min. Then take chicken and pepper mixture and add back to the broth and stir. Bring pozole up to a light simmer. While pozole simmers, chop any toppings that you’d like to add to your pozole. Once your toppings are ready ladle pozole into a bowl and serve.