Pozole Verde
Directions
- 1Add one gallon of water to a large stockpot.
- 2Add 6 cloves of garlic.
- 3Add a couple sprigs of fresh cilantro.
- 4Add half an onion.
- 5Add a generous pinch of kosher salt.
- 6Drop in 3 chicken thighs with the skin on.
- 7Add 4 chicken legs with the skin on.
- 8Add 2 nice and meaty breasts.
- 9Simmer until the chicken is tender, about 40 to 45 minutes.
- 10For the green sauce, prepare 1 pound of tomatillos. Remove the husks.
- 11Cut 2 poblano peppers.
- 12Cut 2 serrano peppers.
- 13Add the tomatillos and peppers to a baking sheet.
- 14Add a little bit of bacon fat.
- 15Roast at 400 degrees until beautifully charred.
- 16When the chicken is done boiling, use the garlic and onion and put them in the blender.
- 17Add all your tomatillos and your peppers.
- 18Add Mexican oregano.
- 19Add 2 epazote leaves.
- 20Add a nice bunch of cilantro.
- 21Salt to taste.
- 22Add a little bit of cumin.
- 23Add one packet of chicken bouillon.
- 24Blend the sauce.
- 25Cook the sauce for about 5 minutes, just until it changes colors and gets a little darker.
- 26Shred all your chicken and discard all the skin and bones.
- 27Chicken goes into the broth.
- 28Add 2 cans of drained hominy.
- 29Add the salsa verde that was just made.
- 30Simmer for an additional 5 to 7 minutes.
Ingredients
- 1 gallon Water
- 6 cloves Garlic
- 2 sprigs Fresh cilantro
- 0.5 Onion
- 1 pinch Kosher salt
- 3 Chicken thighs
- 4 Chicken legs
- 2 Chicken breasts
- 1 pound Tomatillos
- 2 Poblano peppers
- 2 Serrano peppers
- Bacon fat
- Mexican oregano
- 2 Epazote leaves
- Cilantro
- to taste Salt
- Cumin
- 1 packet Chicken bouillon
- 2 cans Canned hominy
Equipment
Large stockpotBlenderKnifeBaking sheetPan
Tips
- Make sure you're always tasting.
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