Pozole Verde Recipe

Name: Pozole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups water; 1 bay leaf; 1 white onion large, halved and thinly sliced; 6 garlic cloves chopped; 3 pounds skinless boneless chicken thighs you can use breast if you want / less flavor though; 1 pound tomatillos husked; 2 jalapeno chiles fresh, quartered; 3/4 cup chopped fresh cilantro; 1 teaspoon dried oregano preferably Mexican; 2 tablespoons olive oil; 30 ounces white hominy rinsed and drained; radish; avocado; jalapeno

Servings: persons

9 cups water
1 bay leaf
1 white onion large, halved and thinly sliced
6 garlic cloves chopped
3 pounds skinless boneless chicken thighs you can use breast if you want / less flavor though
1 pound tomatillos husked
2 jalapeno chiles fresh, quartered
3/4 cup chopped fresh cilantro
1 teaspoon dried oregano preferably Mexican
2 tablespoons olive oil
30 ounces white hominy rinsed and drained
radish
avocado
jalapeno

1
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a large heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Strain the broth and discard the solids. When the chicken cools shred it with a fork.
2
Simmer tomatillos and remaining onion in remaining cup water until tender, about 10 minutes. Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, oregano, remaining garlic, and 1 1/2 teaspoons salt.
3
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add puree. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the chicken broth and meat and simmer 40 minutes
4
Serve in large bowls with garnishes.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 cups water, 1 bay leaf, 1 white onion large, halved and thinly sliced, 6 garlic cloves chopped, and more.

Yes, Pozole Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Verde

How did you like this recipe?

Frequently Asked Questions