Pozole Verde

45 mins
Serves 1
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Directions

  1. 1Add water, garlic, cilantro, onion, and salt to a large stock pot.
  2. 2Add water, garlic, cilantro, onion, and salt to a large stock pot.
  3. 3Add water, garlic, cilantro, onion, and salt to a large stock pot.
  4. 4Add chicken thighs, legs, and breasts to the pot.
  5. 5Add chicken thighs, legs, and breasts to the pot.
  6. 6Add chicken thighs, legs, and breasts to the pot.
  7. 7Simmer until the chicken is tender (about 40-45 minutes).
  8. 8Simmer until the chicken is tender (about 40-45 minutes).
  9. 9Simmer until the chicken is tender (about 40-45 minutes).
  10. 10For the green sauce, roast tomatillos, poblano peppers, and serrano peppers with bacon fat at 400 degrees until charred.
  11. 11For the green sauce, roast tomatillos, poblano peppers, and serrano peppers with bacon fat at 400 degrees until charred.
  12. 12For the green sauce, roast tomatillos, poblano peppers, and serrano peppers with bacon fat at 400 degrees until charred.
  13. 13Blend the roasted vegetables with garlic, onion, Mexican oregano, epazote leaves, cilantro, salt, cumin, and chicken bouillon.
  14. 14Blend the roasted vegetables with garlic, onion, Mexican oregano, epazote leaves, cilantro, salt, cumin, and chicken bouillon.
  15. 15Blend the roasted vegetables with garlic, onion, Mexican oregano, epazote leaves, cilantro, salt, cumin, and chicken bouillon.
  16. 16Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  17. 17Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  18. 18Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  19. 19Shred the chicken, discarding the skin and bones.
  20. 20Shred the chicken, discarding the skin and bones.
  21. 21Shred the chicken, discarding the skin and bones.
  22. 22Add the shredded chicken and hominy to the broth.
  23. 23Add the shredded chicken and hominy to the broth.
  24. 24Add the shredded chicken and hominy to the broth.
  25. 25Add the green sauce to the pot and simmer for an additional 5-7 minutes.
  26. 26Add the green sauce to the pot and simmer for an additional 5-7 minutes.
  27. 27Add the green sauce to the pot and simmer for an additional 5-7 minutes.

Ingredients

  • 1 gallon water
  • 1 gallon water
  • 1 gallon water
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 sprigs cilantro
  • 2 sprigs cilantro
  • 2 sprigs cilantro
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 generous pinch kosher salt
  • 1 generous pinch kosher salt
  • 1 generous pinch kosher salt
  • 3 chicken thighs
  • 3 chicken thighs
  • 3 chicken thighs
  • 4 chicken legs
  • 4 chicken legs
  • 4 chicken legs
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 pound tomatillos
  • 1 pound tomatillos
  • 1 pound tomatillos
  • 2 poblano peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • 2 serrano peppers
  • 2 serrano peppers
  • 2 serrano peppers
  • 1 little bit bacon fat
  • 1 little bit bacon fat
  • 1 little bit bacon fat
  • 2 Mexican oregano
  • 2 Mexican oregano
  • 2 Mexican oregano
  • 2 epazote leaves
  • 2 epazote leaves
  • 2 epazote leaves
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 little bit cumin
  • 1 little bit cumin
  • 1 little bit cumin
  • 1 packet chicken bouillon
  • 1 packet chicken bouillon
  • 1 packet chicken bouillon
  • 2 cans hominy
  • 2 cans hominy
  • 2 cans hominy

Equipment

stock potblenderknifebaking tray