Serves 1
Directions
- 1Set a pot to high heat with eight quarts of water.
- 2Add one whole onion, two garlic heads, and three tablespoons of salt to the boiling water.
- 3Mix, cover, and let it boil for a few minutes.
- 4Add 5 pounds of bone-in breast, thighs, and legs chicken to the pot.
- 5Add five bay leaves.
- 6Cover the pot and cook for 15 minutes.
- 7While waiting, roast two poblano peppers and one Anaheim pepper over an open flame.
- 8Once roasted, place the peppers in a plastic bag to sweat.
- 9After 15 minutes, add 110 ounces of white hominy (Maíz Blanco) to the pot.
- 10Mix, cover, and cook for 30 minutes.
- 11Peel the roasted peppers using a spoon and remove the seeds.
- 12Boil 12 tomatillos in a separate pot until they change color.
- 13Once the tomatillos have changed color, remove them from the pot.
- 14After 30 minutes, remove the chicken from the pot and let it cool before shredding.
- 15Remove the onion and garlic heads from the pot.
- 16Reserve about four cups of the broth.
- 17Reduce the heat to low, cover the pot, and continue cooking.
- 18In 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.
- 19Blend the mixture until smooth.
- 20Add this blended hominy mixture into the pot with the broth.
- 21Mix, cover, and continue cooking.
- 22To 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.
- 23Blend until smooth.
- 24Add the shredded chicken (skin and bones removed) back into the pot.
- 25Add the green salsa into the pot, straining it as you pour.
- 26If the salsa is too thick, add more broth to thin it out.
- 27Mix and check for additional salt or chicken bouillon to taste.
- 28Cover the pot and cook for an additional 30 minutes.
- 29Serve the pozole in a bowl.
- 30Top with shredded cabbage, radishes, onion, cilantro, and salsa macha.
Ingredients
- 5 lbs chicken
- 1 whole whole white onion
- 2 garlic heads
- 3 tbsp salt
- 5 bay leaves
- 110 oz White Hominy (Maíz Blanco)
- 1 tsp chicken bouillon
- cabbage
- white onion
- cilantro
- radish
- lime
- 1 Anaheim pepper
- 2 pasilla peppers
- 12 tomatillos
- 1 bunch spinach
- small bunch radish leaves
- small bunch cilantro
- 1 tsp oregano
- 1 tsp black peppercorn
- 3 cups chicken broth
- 3 cups Hominy
- chicken broth
- 2 jalapeños
- 5 garlic cloves
- 3 tbsp chicken bouillon
- salsa macha
Equipment
potlidtongsplastic bagknifespoonstrainerblenderladlebowl
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h