Pozole Verde

45 mins
Serves 1
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Directions

  1. 1Simmer 1 gallon of water, 6 cloves of garlic, 2 sprigs of cilantro, half an onion, and a generous pinch of kosher salt with 3 chicken thighs, 4 chicken legs, and 2 chicken breasts until chicken is tender (40-45 minutes).
  2. 2Simmer 1 gallon of water, 6 cloves of garlic, 2 sprigs of cilantro, half an onion, and a generous pinch of kosher salt with 3 chicken thighs, 4 chicken legs, and 2 chicken breasts until chicken is tender (40-45 minutes).
  3. 3Simmer 1 gallon of water, 6 cloves of garlic, 2 sprigs of cilantro, half an onion, and a generous pinch of kosher salt with 3 chicken thighs, 4 chicken legs, and 2 chicken breasts until chicken is tender (40-45 minutes).
  4. 4Roast 1 pound of tomatillos, 2 poblano peppers, 2 serrano peppers with a little bit of bacon fat at 400 degrees until beautifully charred.
  5. 5Roast 1 pound of tomatillos, 2 poblano peppers, 2 serrano peppers with a little bit of bacon fat at 400 degrees until beautifully charred.
  6. 6Roast 1 pound of tomatillos, 2 poblano peppers, 2 serrano peppers with a little bit of bacon fat at 400 degrees until beautifully charred.
  7. 7Blend garlic and onion with tomatillos and peppers, Mexican oregano, 2 epazote leaves, a bunch of cilantro, salt to taste, a little bit of cumin, and 1 packet of chicken bouillon.
  8. 8Blend garlic and onion with tomatillos and peppers, Mexican oregano, 2 epazote leaves, a bunch of cilantro, salt to taste, a little bit of cumin, and 1 packet of chicken bouillon.
  9. 9Blend garlic and onion with tomatillos and peppers, Mexican oregano, 2 epazote leaves, a bunch of cilantro, salt to taste, a little bit of cumin, and 1 packet of chicken bouillon.
  10. 10Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  11. 11Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  12. 12Cook the sauce for about 5 minutes until it changes color and gets a little darker.
  13. 13Shred chicken and discard the skin and bones.
  14. 14Shred chicken and discard the skin and bones.
  15. 15Shred chicken and discard the skin and bones.
  16. 16Add shredded chicken and 2 cans of drained hominy to the broth.
  17. 17Add shredded chicken and 2 cans of drained hominy to the broth.
  18. 18Add shredded chicken and 2 cans of drained hominy to the broth.
  19. 19Add the salsa verde and simmer for an additional 5-7 minutes.
  20. 20Add the salsa verde and simmer for an additional 5-7 minutes.
  21. 21Add the salsa verde 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
  • 1 half onion
  • 1 half onion
  • 1 half 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
  • 1 Mexican oregano
  • 1 Mexican oregano
  • 1 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

blenderlarge potbaking pan