Pozole Verde

50 mins
Serves 1
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Directions

  1. 1Add one gallon of water to a large stockpot.
  2. 2Add one gallon of water to a large stockpot.
  3. 3Add one gallon of water to a large stockpot.
  4. 4Add 6 cloves of garlic.
  5. 5Add 6 cloves of garlic.
  6. 6Add 6 cloves of garlic.
  7. 7Add a couple sprigs of fresh cilantro.
  8. 8Add a couple sprigs of fresh cilantro.
  9. 9Add a couple sprigs of fresh cilantro.
  10. 10Add half an onion.
  11. 11Add half an onion.
  12. 12Add half an onion.
  13. 13Add a generous pinch of kosher salt.
  14. 14Add a generous pinch of kosher salt.
  15. 15Add a generous pinch of kosher salt.
  16. 16Drop in 3 chicken thighs with the skin on.
  17. 17Drop in 3 chicken thighs with the skin on.
  18. 18Drop in 3 chicken thighs with the skin on.
  19. 19Add 4 chicken legs with the skin on.
  20. 20Add 4 chicken legs with the skin on.
  21. 21Add 4 chicken legs with the skin on.
  22. 22Add 2 nice and meaty breasts.
  23. 23Add 2 nice and meaty breasts.
  24. 24Add 2 nice and meaty breasts.
  25. 25Simmer until the chicken is tender, about 40 to 45 minutes.
  26. 26Simmer until the chicken is tender, about 40 to 45 minutes.
  27. 27Simmer until the chicken is tender, about 40 to 45 minutes.
  28. 28For the green sauce, prepare 1 pound of tomatillos. Remove the husks.
  29. 29For the green sauce, prepare 1 pound of tomatillos. Remove the husks.
  30. 30For the green sauce, prepare 1 pound of tomatillos. Remove the husks.
  31. 31Cut 2 poblano peppers.
  32. 32Cut 2 poblano peppers.
  33. 33Cut 2 poblano peppers.
  34. 34Cut 2 serrano peppers.
  35. 35Cut 2 serrano peppers.
  36. 36Cut 2 serrano peppers.
  37. 37Add the tomatillos and peppers to a baking sheet.
  38. 38Add the tomatillos and peppers to a baking sheet.
  39. 39Add the tomatillos and peppers to a baking sheet.
  40. 40Add a little bit of bacon fat.
  41. 41Add a little bit of bacon fat.
  42. 42Add a little bit of bacon fat.
  43. 43Roast at 400 degrees until beautifully charred.
  44. 44Roast at 400 degrees until beautifully charred.
  45. 45Roast at 400 degrees until beautifully charred.
  46. 46When the chicken is done boiling, use the garlic and onion and put them in the blender.
  47. 47When the chicken is done boiling, use the garlic and onion and put them in the blender.
  48. 48When the chicken is done boiling, use the garlic and onion and put them in the blender.
  49. 49Add all your tomatillos and your peppers.
  50. 50Add all your tomatillos and your peppers.
  51. 51Add all your tomatillos and your peppers.
  52. 52Add Mexican oregano.
  53. 53Add Mexican oregano.
  54. 54Add Mexican oregano.
  55. 55Add 2 epazote leaves.
  56. 56Add 2 epazote leaves.
  57. 57Add 2 epazote leaves.
  58. 58Add a nice bunch of cilantro.
  59. 59Add a nice bunch of cilantro.
  60. 60Add a nice bunch of cilantro.
  61. 61Salt to taste.
  62. 62Salt to taste.
  63. 63Salt to taste.
  64. 64Add a little bit of cumin.
  65. 65Add a little bit of cumin.
  66. 66Add a little bit of cumin.
  67. 67Add one packet of chicken bouillon.
  68. 68Add one packet of chicken bouillon.
  69. 69Add one packet of chicken bouillon.
  70. 70Blend the sauce.
  71. 71Blend the sauce.
  72. 72Blend the sauce.
  73. 73Cook the sauce for about 5 minutes, just until it changes colors and gets a little darker.
  74. 74Cook the sauce for about 5 minutes, just until it changes colors and gets a little darker.
  75. 75Cook the sauce for about 5 minutes, just until it changes colors and gets a little darker.
  76. 76Shred all your chicken and discard all the skin and bones.
  77. 77Shred all your chicken and discard all the skin and bones.
  78. 78Shred all your chicken and discard all the skin and bones.
  79. 79Chicken goes into the broth.
  80. 80Chicken goes into the broth.
  81. 81Chicken goes into the broth.
  82. 82Add 2 cans of drained hominy.
  83. 83Add 2 cans of drained hominy.
  84. 84Add 2 cans of drained hominy.
  85. 85Add the salsa verde that was just made.
  86. 86Add the salsa verde that was just made.
  87. 87Add the salsa verde that was just made.
  88. 88Simmer for an additional 5 to 7 minutes.
  89. 89Simmer for an additional 5 to 7 minutes.
  90. 90Simmer for an additional 5 to 7 minutes.

Ingredients

  • 1 gallon Water
  • 1 gallon Water
  • 1 gallon Water
  • 6 cloves Garlic
  • 6 cloves Garlic
  • 6 cloves Garlic
  • 2 sprigs Fresh cilantro
  • 2 sprigs Fresh cilantro
  • 2 sprigs Fresh cilantro
  • 0.5 Onion
  • 0.5 Onion
  • 0.5 Onion
  • 1 pinch Kosher salt
  • 1 pinch Kosher salt
  • 1 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
  • Bacon fat
  • Bacon fat
  • Bacon fat
  • Mexican oregano
  • Mexican oregano
  • Mexican oregano
  • 2 Epazote leaves
  • 2 Epazote leaves
  • 2 Epazote leaves
  • Cilantro
  • Cilantro
  • Cilantro
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Cumin
  • Cumin
  • Cumin
  • 1 packet Chicken bouillon
  • 1 packet Chicken bouillon
  • 1 packet Chicken bouillon
  • 2 cans Canned hominy
  • 2 cans Canned hominy
  • 2 cans Canned hominy

Equipment

Large stockpotBlenderKnifeBaking sheetPan

Tips

  • Make sure you're always tasting.