Chicken Pozole Verde: an amazing Mexican comfort food soup!
Chicken Pozole Verde is a delicious Mexican soup that is sure to find it’s way onto your favorite comfort food list!
Things to know:
What does green pozole taste like?
There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific Coast state of Guerrero. Green pozole derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
What is the origin of green pozole?
Green pozole (Pozole Verde) originates from Mexico, particularly the mountainous Guerrero state, evolving from ancient Aztec ceremonial dishes into a popular celebratory stew featuring tomatillos, green chiles, herbs (like cilantro, hoja santa), and hominy, with pork or chicken. It’s a vibrant, tangy, herbal twist on traditional pozole, showcasing regional ingredients and flavors, often served during holidays and family gatherings.
What is the difference between pozole and pozole verde?
The three main types of pozole are blanco/white, verde/green and rojo/red. White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas.
What is the white stuff in pozole called?
The white things in pozole are large, soft kernels of hominy, which is a type of corn. Hominy is made by nixtamalizing dried corn, a process that involves soaking it in an alkaline solution, which makes it swell and softens the texture.
What do Mexicans eat with pozole?
Traditional pozole is served with a variety of toppings and condiments for guests to add themselves, including shredded cabbage, diced onion, cilantro, radishes, and lime wedges. It is also commonly served with warm tortillas (corn or flour) or tostadas for scooping.
What is the dark history of pozole?
The dark history of pozole includes its origins as a ceremonial dish in Aztec culture, where it was made with human flesh from ritual sacrifices. After the Spanish conquest, cannibalism was banned, and pork, chosen for its similar taste, replaced the human meat. This replacement transformed the dish from a sacred and gruesome ritual food into the stew known today.
Ingredients:
3 lbs bone-in chicken thighs
7 cups water
2 12 oz. bottles of beer (we used Modelos)
1 t salt (adjust to taste)
6 cloves garlic, minced
1 onion, chopped
6 stalks of celery, chopped
1 T Mexican oregano
1 bay leaf
1 can (25 oz) hominy, drained and rinsed
For the Green Sauce:
6 tomatillos, husked and rinsed
3 jalapeños or serrano peppers (adjust for spice, de-seed for milder flavor)
2 T diced chipotles in adobo
½ bunch cilantro
½ onion
4 cloves garlic
1 t cumin
Toppings:
Sliced radishes
Chopped cilantro
Lime wedges
Shredded cabbage (optional)
Instructions:
1. In a large pot, bring water, chicken, garlic, onion, salt, oregano, and bay leaf to a boil. Simmer for 30-40 minutes until the chicken is tender.
2. Remove chicken, shred it, and set aside.
3. Blend tomatillos, jalapeños, cilantro, onion, garlic, Cowboy Candy and cumin until smooth.
4. Pour the green sauce into the chicken broth, stirring well. Add hominy and shredded chicken. Simmer for another 20 minutes to blend flavors.
5. Garnish with sliced radishes, fresh cilantro, and lime wedges. serve with tostadas or warm tortillas. ENJOY!
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