Green chicken pozole
Cooking Con Claudia · ♥ 2.2K likes · 69.3K views · 4 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tbsp salt
- 1½ tsp ground cumin
- ½ tsp marjoram
- 1 tsp black pepper
- 4 lb split chicken breast
- 60 oz precooked hominy
- 5 whole roasted and peeled poblano peppers
- spinach
- 1 whole onion
- 7 cloves garlic cloves
- ½ bunch cilantro
- radish leaves
- 1 lb roasted tomatillos
- chiles serranos
- 3 whole bay leaves
- 3 qt water
- chicken bouillon
To 3 quarts of boiling water add salt, chicken bouillon, garlic cloves, half the onion, bay leaves and the chicken.
- 2 cup broth
Remove the chicken to cool and reserve 2 cups of the broth for the sauce.
Reserving broth for the sauce
- oregano
In the blender add three garlic cloves, the roasted poblanos, the onion, cilantro, radish leaves (optional), tomatillos, a handful of spinach, serranos, cumin, oregano, marjoram, black pepper and chicken bouillon with the reserved broth; blend until smooth.
Remove the onion from the pot; add the sauce and the chicken, mix, rub in some oregano and adjust salt.
- lime juice
- cabbage
- jalapeños
- green onion
- radishes
- tostadas
- sour cream
Serve topped with lime juice, cabbage, jalapeños, green onion and radishes, with tostadas spread with sour cream.
Toppings and tasting