Pozole Verde (Mexican Hominy and Chicken)

Jun 06, 2023June 6, 20230 3
Zesty and flavorful Pozole Verde recipe for a hearty meal
in Soup

Prep

8 hours

Cook

1 hour

Ready In

9 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 bag nixtamal ( canned hominy may be used if unavailable )
6 quarts water
1 cup water
6 chicken breast halves , about 4 pounds
6 1/2 teaspoons salt , divided
1 lb poblano pepper
1 bunch cilantro
2 medium onions , divided
4 cloves garlic , peeled
1 head iceberg lettuce , shredded
6 serrano peppers , sliced
4 -6 limes , cut into wedges
1/4 cup dried oregano ( or more )
1 package crisp corn tortilla ( used for tostadas )

Nutrision Information

Servings Per Recipe
8
Calories
310
Sugar
4g
Fat
8g
Pozole Verde is a traditional Mexican stew made with hominy, chicken, and a green sauce. It originated in the state of Guerrero and is now enjoyed throughout the country. The green sauce can vary in spiciness and flavor depending on the region and the cook. Some recipes use tomatillos, jalapeños, or spinach, while others use a combination of ingredients. In this recipe, we use poblano peppers and cilantro to create a zesty and flavorful puree. When combined with the tender chicken and chewy hominy, it creates a delicious and hearty stew that is perfect for any occasion.

Instructions

1.Prepare the hominy by rinsing thoroughly and soaking overnight in water. Drain and rinse again.
2.In a large pot, bring 6 quarts of water to a boil and add the chicken breasts and 1/4 of the salt. Skim off any impurities that rise to the surface.
3.Reduce the heat to low and simmer until the chicken is cooked through, about 30-40 minutes.
4.Remove the chicken from the pot and reserve the broth.
5.Roast the poblano peppers over an open flame until charred. Place them in a plastic bag to steam for 10 minutes. Peel and remove the seeds.
6.In a blender, combine the poblano peppers, cilantro, 1 onion, garlic, 1/2 cup of reserved broth, and 1/4 tsp of salt. Puree until smooth.
7.In a separate pot, sauté the remaining onion until softened. Add the hominy, poblano puree, and remaining broth. Bring to a boil and reduce heat to a simmer for 30 minutes.
8.Shred the chicken and add it to the pot.
9.Serve the pozole verde hot, garnished with shredded lettuce, sliced serrano peppers, and a lime wedge. Enjoy with crisp corn tostadas on the side.

PROS

Pozole Verde is a rich and comforting stew packed with flavor and texture.

It’s perfect for a hearty meal that will leave you feeling satisfied.

The hominy adds a chewy texture, while the chicken provides lean protein.

The spices, peppers, and lime offer a zesty and vibrant taste.

CONS

This pozole verde recipe requires time and effort to prepare.

It may be difficult to source some of the ingredients, such as nixtamal or fresh poblano peppers.

HEALTH & BENEFITS

Pozole Verde is a nutritious dish that offers several health benefits.
The hominy provides dietary fiber to aid digestion and reduce cholesterol levels.
The chicken is a lean source of protein that supports muscle growth and repair.
The poblano peppers are rich in vitamin C and antioxidants that boost immunity and protect against disease.
The cilantro and garlic have antibacterial and anti-inflammatory properties.

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