Pozole Verde de Pollo

Serves 1
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Directions

  1. 1Set a pot to high heat with eight quarts of water.
  2. 2Set a pot to high heat with eight quarts of water.
  3. 3Set a pot to high heat with eight quarts of water.
  4. 4Add one whole onion, two garlic heads, and three tablespoons of salt to the boiling water.
  5. 5Add one whole onion, two garlic heads, and three tablespoons of salt to the boiling water.
  6. 6Add one whole onion, two garlic heads, and three tablespoons of salt to the boiling water.
  7. 7Mix, cover, and let it boil for a few minutes.
  8. 8Mix, cover, and let it boil for a few minutes.
  9. 9Mix, cover, and let it boil for a few minutes.
  10. 10Add 5 pounds of bone-in breast, thighs, and legs chicken to the pot.
  11. 11Add 5 pounds of bone-in breast, thighs, and legs chicken to the pot.
  12. 12Add 5 pounds of bone-in breast, thighs, and legs chicken to the pot.
  13. 13Add five bay leaves.
  14. 14Add five bay leaves.
  15. 15Add five bay leaves.
  16. 16Cover the pot and cook for 15 minutes.
  17. 17Cover the pot and cook for 15 minutes.
  18. 18Cover the pot and cook for 15 minutes.
  19. 19While waiting, roast two poblano peppers and one Anaheim pepper over an open flame.
  20. 20While waiting, roast two poblano peppers and one Anaheim pepper over an open flame.
  21. 21While waiting, roast two poblano peppers and one Anaheim pepper over an open flame.
  22. 22Once roasted, place the peppers in a plastic bag to sweat.
  23. 23Once roasted, place the peppers in a plastic bag to sweat.
  24. 24Once roasted, place the peppers in a plastic bag to sweat.
  25. 25After 15 minutes, add 110 ounces of white hominy (Maíz Blanco) to the pot.
  26. 26After 15 minutes, add 110 ounces of white hominy (Maíz Blanco) to the pot.
  27. 27After 15 minutes, add 110 ounces of white hominy (Maíz Blanco) to the pot.
  28. 28Mix, cover, and cook for 30 minutes.
  29. 29Mix, cover, and cook for 30 minutes.
  30. 30Mix, cover, and cook for 30 minutes.
  31. 31Peel the roasted peppers using a spoon and remove the seeds.
  32. 32Peel the roasted peppers using a spoon and remove the seeds.
  33. 33Peel the roasted peppers using a spoon and remove the seeds.
  34. 34Boil 12 tomatillos in a separate pot until they change color.
  35. 35Boil 12 tomatillos in a separate pot until they change color.
  36. 36Boil 12 tomatillos in a separate pot until they change color.
  37. 37Once the tomatillos have changed color, remove them from the pot.
  38. 38Once the tomatillos have changed color, remove them from the pot.
  39. 39Once the tomatillos have changed color, remove them from the pot.
  40. 40After 30 minutes, remove the chicken from the pot and let it cool before shredding.
  41. 41After 30 minutes, remove the chicken from the pot and let it cool before shredding.
  42. 42After 30 minutes, remove the chicken from the pot and let it cool before shredding.
  43. 43Remove the onion and garlic heads from the pot.
  44. 44Remove the onion and garlic heads from the pot.
  45. 45Remove the onion and garlic heads from the pot.
  46. 46Reserve about four cups of the broth.
  47. 47Reserve about four cups of the broth.
  48. 48Reserve about four cups of the broth.
  49. 49Reduce the heat to low, cover the pot, and continue cooking.
  50. 50Reduce the heat to low, cover the pot, and continue cooking.
  51. 51Reduce the heat to low, cover the pot, and continue cooking.
  52. 52In a blender cup, add 3 cups of hominy, 1 cup of the reserved broth, 2 cleaned and deveined jalapeños, 3 tablespoons of chicken bouillon, and 5 garlic cloves.
  53. 53In a blender cup, add 3 cups of hominy, 1 cup of the reserved broth, 2 cleaned and deveined jalapeños, 3 tablespoons of chicken bouillon, and 5 garlic cloves.
  54. 54In a blender cup, add 3 cups of hominy, 1 cup of the reserved broth, 2 cleaned and deveined jalapeños, 3 tablespoons of chicken bouillon, and 5 garlic cloves.
  55. 55Blend the mixture until smooth.
  56. 56Blend the mixture until smooth.
  57. 57Blend the mixture until smooth.
  58. 58Add this blended hominy mixture into the pot with the broth.
  59. 59Add this blended hominy mixture into the pot with the broth.
  60. 60Add this blended hominy mixture into the pot with the broth.
  61. 61Mix, cover, and continue cooking.
  62. 62Mix, cover, and continue cooking.
  63. 63Mix, cover, and continue cooking.
  64. 64To make the green salsa, add one bunch of spinach, some radish leaves, a small bunch of cilantro, the two poblano peppers and one Anaheim pepper, the 12 tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of the reserved broth into a blender cup.
  65. 65To make the green salsa, add one bunch of spinach, some radish leaves, a small bunch of cilantro, the two poblano peppers and one Anaheim pepper, the 12 tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of the reserved broth into a blender cup.
  66. 66To make the green salsa, add one bunch of spinach, some radish leaves, a small bunch of cilantro, the two poblano peppers and one Anaheim pepper, the 12 tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of the reserved broth into a blender cup.
  67. 67Blend until smooth.
  68. 68Blend until smooth.
  69. 69Blend until smooth.
  70. 70Add the shredded chicken (skin and bones removed) back into the pot.
  71. 71Add the shredded chicken (skin and bones removed) back into the pot.
  72. 72Add the shredded chicken (skin and bones removed) back into the pot.
  73. 73Add the green salsa into the pot, straining it as you pour.
  74. 74Add the green salsa into the pot, straining it as you pour.
  75. 75Add the green salsa into the pot, straining it as you pour.
  76. 76If the salsa is too thick, add more broth to thin it out.
  77. 77If the salsa is too thick, add more broth to thin it out.
  78. 78If the salsa is too thick, add more broth to thin it out.
  79. 79Mix and check for additional salt or chicken bouillon to taste.
  80. 80Mix and check for additional salt or chicken bouillon to taste.
  81. 81Mix and check for additional salt or chicken bouillon to taste.
  82. 82Cover the pot and cook for an additional 30 minutes.
  83. 83Cover the pot and cook for an additional 30 minutes.
  84. 84Cover the pot and cook for an additional 30 minutes.
  85. 85Serve the pozole in a bowl.
  86. 86Serve the pozole in a bowl.
  87. 87Serve the pozole in a bowl.
  88. 88Top with shredded cabbage, radishes, onion, cilantro, and salsa macha.
  89. 89Top with shredded cabbage, radishes, onion, cilantro, and salsa macha.
  90. 90Top with shredded cabbage, radishes, onion, cilantro, and salsa macha.

Ingredients

  • 5 lbs chicken
  • 5 lbs chicken
  • 5 lbs chicken
  • 1 whole whole white onion
  • 1 whole whole white onion
  • 1 whole whole white onion
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • 3 tbsp salt
  • 3 tbsp salt
  • 3 tbsp salt
  • 5 bay leaves
  • 5 bay leaves
  • 5 bay leaves
  • 110 oz White Hominy (Maíz Blanco)
  • 110 oz White Hominy (Maíz Blanco)
  • 110 oz White Hominy (Maíz Blanco)
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • cabbage
  • cabbage
  • cabbage
  • white onion
  • white onion
  • white onion
  • cilantro
  • cilantro
  • cilantro
  • radish
  • radish
  • radish
  • lime
  • lime
  • lime
  • 1 Anaheim pepper
  • 1 Anaheim pepper
  • 1 Anaheim pepper
  • 2 pasilla peppers
  • 2 pasilla peppers
  • 2 pasilla peppers
  • 12 tomatillos
  • 12 tomatillos
  • 12 tomatillos
  • 1 bunch spinach
  • 1 bunch spinach
  • 1 bunch spinach
  • small bunch radish leaves
  • small bunch radish leaves
  • small bunch radish leaves
  • small bunch cilantro
  • small bunch cilantro
  • small bunch cilantro
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp black peppercorn
  • 1 tsp black peppercorn
  • 1 tsp black peppercorn
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups Hominy
  • 3 cups Hominy
  • 3 cups Hominy
  • chicken broth
  • chicken broth
  • chicken broth
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 3 tbsp chicken bouillon
  • 3 tbsp chicken bouillon
  • 3 tbsp chicken bouillon
  • salsa macha
  • salsa macha
  • salsa macha

Equipment

potlidtongsplastic bagknifespoonstrainerblenderladlebowl