Description
Learn how to make a delicious Chicken Pozole Verde with this easy recipe. Discover the perfect balance of flavors in this traditional Mexican dish!
Ingredients
- – 6 cups (1.4 L) low-sodium chicken broth
- – 6-8 bone-in, skin-on chicken thighs*
- – 2 bay leaves
- – 1 onion, quartered
- – 5 cloves garlic, whole, peeled
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 2 poblano peppers
- – 2 serrano peppers
- – 1-2 fresh jalapeño peppers, (optional, for extra heat)
- – 1 pound (454 g) tomatillos, husked and halved
- – 3 cloves garlic
- – 1/2 of an onion, chopped
- – ½ cup (120 ml) fresh cilantro
- – 30 oz (850 g) can hominy, drained
- – 1-2 teaspoons (8 ml) Dried oregano
- – 1/2 teaspoon (3 ml) ground cumin
- – Salt and freshly ground black pepper
- – 1 heaping cup thinly shredded cabbage
- – 1/2 cup (120 ml) white onion, diced
- – 4 radishes, thinly sliced
- – 1 large avocado, peeled, seed removed, thinly sliced
- – 1/2 cup (120 ml) yogurt
- – tortilla chips
- – 1 Lime, cut into wedges
Instructions
- Prepare the chicken: Place the chicken thighs in a big pot and pour the chicken broth over them. Add bay leaves, quartered onion, whole garlic cloves, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer partially covered until the chicken is fully cooked, approximately 30 minutes. Use a slotted spoon to remove and discard the onion, garlic, and bay leaves, keeping the broth in the pot.
- Move the chicken to a plate. Tear the meat into pieces, discarding the skin and bones.
- Prepare the peppers: Lightly coat a baking pan with cooking spray. Clean the peppers and slice them in half lengthwise, removing the stems, veins, and seeds (retain some veins and seeds for extra spice, if desired). Lay the peppers skin side up on a baking sheet. Broil until the skin becomes charred, about 7-10 minutes. Place the roasted peppers in a plastic bag, seal it, and let them steam for 5-10 minutes, then peel off the skin easily.
- Blend ingredients: Combine the roasted peppers, cilantro, and tomatillos in a blender. Add fresh garlic cloves and chopped onion. Pour in about half a cup of the chicken broth and blend until you achieve a smooth mixture. Pour the blended mixture back into the pot with the remaining broth.
- Incorporate the hominy, shredded chicken, oregano, cumin, and adjust seasoning with more salt and pepper, if needed. Let it cook for an additional 5-10 minutes.
- To serve: Spoon the soup into bowls and garnish with a generous amount of shredded cabbage, radish slices, a lime wedge, avocado slices, yogurt, and either tortilla strips or crushed tortilla chips.
Notes
- For a milder flavor, deseed and devein the poblano, serrano, and jalapeño peppers before roasting.
- Steam the roasted peppers in a plastic bag to easily remove the skin.
- Adjust jalapeño peppers based on spice preference; start with one and add more for extra heat.
