Try this pozole verde recipe with chicken!
It is great for those days you want to throw everything in one pot and let it simmer away. Fantastic for anytime of year summer or winter!
The traditional recipe usually includes pork and tomatoes, but I decided on the verde version
This version is a recipe that is verde or green. As usual this is my take on the classic pozole verde.
I used chicken pozole in my version but feel free to use any kind of meat you desire in yours. Here is the pozole verde recipe with chicken, I hope you enjoy it!
Green Chicken Pozole
- 1 whole chicken
- 1 lb tomatillos
- 5 whole poblanos
- 2 whole jalapenos
- 2 cups onion (chopped)
- 5 cloves garlic
- 2 tbsp cumin (ground)
- 4 corn tortillas
- 1 1/2 bunches cilantro
- 3 whole hoja de santa leaves ((optional))
- 12 cups chicken stock (or water)
- 3 tbsp olive oil
- salt (to taste)
- 2 whole limes
- 1 can (29 oz) hominy
- 1 can (16 oz) black bean
- 1 large avocado
- 2 whole red radish
- 1/4 cup cilantro leaves
How to make green chicken pozole
In a large soup pot add oil, onions, garlic, jalapenos, poblanos, cumin, and 1 tsp of salt.. Cook for 5 minutes and then add tortillas, tomatillos, broth, and the whole chicken.
Bring to a boil and then turn down to a simmer and add another 1 tsp or two of salt. Cook for an 1 1/2-2 hours or until the chicken has completely cooked through and the meat is tender and falling off the bone.
Take the chicken out of the pot and remove the meat from the carcass when it has cooled enough to handle. Meanwhile take the soup and puree in batches in a vitamix with cilantro. Season the soup with salt and lime and place back in the pot.
Add the chicken back to the soup (chopping any big pieces). Add the hominy, beans, and cook for another 5 minutes. Finish the soup with tomato, avocado, radish, and cilantro leaves. Serve and enjoy!