Pozole verde de pollo (green chicken pozole)
Mexican cuisine · Cooking Con Claudia · ♥ 5.9K likes · 225.7K views · 4 min video
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Ingredients
Method
Techniques
- 3½ tbsp salt
- 4 whole chiles serranos
- 110 oz precooked hominy
- ½ head garlic
- ½ whole onion
- 4 whole bay leaves
- 2 tbsp chicken bouillon
- 4 cloves garlic cloves
- 5 leaves lettuce leaves
- 2 whole roasted poblano peppers
- 6 quarts water
- 6 lb chicken
Bring the water to a boil, add the salt and the chicken, and return to a boil.
- 1 whole chile habanero
- ½ lb tomatillos
Add serranos (as many as for the heat wanted), a habanero and the tomatillos; cook a couple of minutes until they change colour, then move them to the blender cup.
Add the precooked hominy, garlic, onion and bay leaves to the pot; cover and cook on medium-low 30 minutes, then remove the chicken.
Adding the hominy and aromatics
- broth
- piece of onion
- radish leaves
- cilantro
Into the blender cup with the tomatillos and chiles, add some broth, the chicken bouillon, the spices, garlic cloves, a piece of onion, radish leaves and cilantro; blend, then add lettuce leaves and roasted poblanos and blend smooth.
Remove the onion and head of garlic from the pot, pour in the sauce (rinsing the blender with some broth), stir and bring to a simmer.
- lime juice
- cucumber salsa
- cabbage
- radishes
Serve with a squeeze of lime, a little cucumber salsa, cabbage, radishes, serranos and a sprinkle of cilantro.
Serving and toppings