Pozole Verde de Pollo is a delicious and traditional Mexican soup that combines the flavors of chicken, hominy, and green salsa. Here’s a recipe to make this comforting and flavorful dish:
Ingredients
For the Soup:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 10 cups water or chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 large onion, halved
- 4 garlic cloves
- 2 bay leaves
- Salt and pepper to taste
For the Green Salsa:
- 10 tomatillos, husked and rinsed
- 2-3 jalapeños or serrano peppers (adjust to taste)
- 1 bunch fresh cilantro
- 1 small onion, quartered
- 3 garlic cloves
- Juice of 1 lime
- Salt to taste
For Garnish:
- Sliced radishes
- Shredded cabbage
- Diced avocado
- Chopped fresh cilantro
- Lime wedges
- Diced onion
- Tortilla chips or tostadas
Instructions
Prepare the Soup Base:
- Cook the Chicken: In a large pot, combine the chicken pieces, water or chicken broth, onion halves, garlic cloves, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken pieces from the pot and let them cool slightly. Shred the meat, discarding the skin and bones. Set the shredded chicken aside.
- Prepare the Broth: Strain the broth to remove the onion, garlic, and bay leaves. Return the broth to the pot.
Make the Green Salsa:
- Cook the Tomatillos and Peppers: In a medium saucepan, bring water to a boil. Add the tomatillos and jalapeños (or serrano peppers) and cook for about 5 minutes, or until they turn a dull green color and are soft. Drain and let them cool slightly.
- Blend the Salsa: In a blender, combine the cooked tomatillos, peppers, cilantro, quartered onion, garlic cloves, lime juice, and salt. Blend until smooth.
Combine and Finish the Pozole:
- Add the Hominy and Salsa: Add the drained hominy and the green salsa to the pot with the broth. Stir well to combine.
- Simmer the Soup: Bring the soup to a simmer and cook for about 20-30 minutes, allowing the flavors to meld together.
- Add the Chicken: Add the shredded chicken to the pot and simmer for another 10 minutes, or until everything is heated through.
- Season to Taste: Taste the soup and adjust the seasoning with more salt, if needed.
Serve:
- Garnish and Enjoy: Ladle the pozole into bowls and garnish with sliced radishes, shredded cabbage, diced avocado, chopped cilantro, diced onion, and lime wedges. Serve with tortilla chips or tostadas on the side.
Enjoy your homemade Pozole Verde de Pollo!
