Pozole Verde de Pollo
Serves 1
Directions
- 1Set a large pot with eight quarts of water to high heat and bring to a boil.
- 2Add one whole onion, two heads of garlic, and three tablespoons of salt. Cover and boil for five minutes.
- 3Add five pounds of chicken and five bay leaves. Cover and cook for 15 minutes.
- 4Roast two poblano peppers and one Anaheim pepper, then place in a plastic bag to sweat.
- 5Add 110 ounces of hominy to the pot. Cover and cook for 30 minutes.
- 6Peel the roasted peppers, remove the seeds, and boil tomatillos until they change color.
- 7Remove the cooked chicken from the pot to cool before shredding. Remove and discard the onion and garlic heads. Reserve four cups of the broth.
- 8Blend three cups of hominy, one cup of reserved broth, two cleaned and deveined jalapeños, three tablespoons of chicken bouillon, and five garlic cloves.
- 9Add the blended mixture to the pot and continue cooking.
- 10Blend one bunch of spinach, radish leaves, cilantro, roasted peppers, tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of reserved broth.
- 11Add the shredded chicken (de-skinned and de-boned) and the green salsa through a strainer into the pot. Add extra broth if needed for consistency.
- 12Cover and cook for an additional 30 minutes. Check for salt or chicken bouillon to taste.
Ingredients
- 8 quarts water
- 1 whole white onion
- 2 whole garlic head
- 3 tbsp salt
- 5 lbs chicken
- 5 whole bay leaf
- 110 oz white hominy
- 2 whole poblano pepper
- 1 whole anaheim pepper
- 12 whole tomatillo
- 3 cups hominy
- 4 cups chicken broth
- 2 whole jalapeño
- 3 tbsp chicken bouillon
- 5 whole garlic clove
- 1 bunch spinach
- 1 small bunch radish leaves
- 1 small bunch cilantro
- 1 tsp oregano
- 1 tsp black peppercorn
- to taste cabbage (optional)
- to taste radish (optional)
- to taste white onion (optional)
- to taste cilantro (optional)
- to taste salsa macha (optional)
Equipment
potplastic bagspoonblender cupstrainer
Tips
- Use a spoon to peel roasted peppers easily.
- Adjust salt or chicken bouillon to taste after adding the green sauce.
- Add more broth if the soup is too thick.
