GREEN POZOLE WITH CHICKEN RECIPE | EPICURIOUS
An easy Green Pozole with Chicken recipe
Provided by EPICURIOUS.COM
Total Time 2 hr
Cook Time 1 1/2 hr
Yield Makes 6 generous servings
Number Of Ingredients 20
Steps:
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
EASY POZOLE VERDE | MEXICAN PLEASE
Here's an easy Pozole Verde recipe that uses roasted poblanos to give the sauce some real flavor -- so good!
Provided by Mexican Please
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Add the two chicken breasts to a pan and cover with 2 quarts of stock. Be sure there is enough liquid to submerge the chicken breasts. I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional. Bring to a boil and then reduce heat to a simmer. Cook the chicken until no longer pink inside, about 20 minutes. Once cooked, set the chicken aside to cool on a plate and then shred using two forks. Save the cooking liquid.
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
- Add the poblanos and tomatillos to the blender and combine well with the other ingredients. You might have to blend half first to get all of it to fit into a single blender.
- Add a dollop of oil to saucepan or Dutch oven over medium heat. Add the green sauce from the blender and cook for a few minutes.
- Drain and rinse 2 cans of hominy. If you want a soupier version then use only a single can. Add the hominy to the green sauce.
- Add the shredded chicken to the pan along with the chicken cooking liquid (I gave the cooking liquid a quick strain to remove the onion and cilantro bits). We'll also add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper. You can always add additional liquid at this point if you want a thinner version (stock or water).
- Let simmer for 15 minutes or until the hominy is heated through. Take a final taste for seasoning, adding more salt if necessary.
- Serve immediately with a squeeze of lime. You can optionally serve it with a cheese quesadilla. Simply add cheese to half of a flour tortilla and fold onto itself. Cook in a dry skillet over medium-high heat until both sides are crispy and golden brown.
- Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 478 kcal, ServingSize 1 serving
More about "pozole verde recipe recipes"
CHILE VERDE RECIPE | MEXICAN PLEASE
This is a great recipe for a comforting batch of Chile Verde. I use the leftovers to make some killer burritos and quesadillas. So good!
From mexicanplease.com
Reviews 4
Total Time 180 minutes
Category Main Course
Cuisine Mexican
Calories 671 kcal per serving
From mexicanplease.com
Reviews 4
Total Time 180 minutes
Category Main Course
Cuisine Mexican
Calories 671 kcal per serving
- Store leftovers in an airtight container in the fridge.
See details
MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN ...
The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight. ... This recipe doubles beautifully and is in my permanent rotation of pot dishes. ... This has inspired me to ...
From foodandwine.com
From foodandwine.com
See details
PORK POZOLE VERDE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
From myrecipes.com
From myrecipes.com
See details
AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA TABLE
Jan 18, 2020 · That isn’t the only difference, however. Pozole verde also includes bacon and is made with chicken instead of pork. My husband isn’t a huge fan of soup, but when it comes to this recipe he always says “if it has bacon, it must be good.”
From mylatinatable.com
From mylatinatable.com
See details
VEGAN POZOLE (POSOLE VERDE RECIPE) - THE SIMPLE VEGANISTA
2 days ago · Pozole is between a soup and a stew, add more broth if you prefer it a little more soupier. This vegan pozole recipe is super easy to make on the stovetop, in an Instant Pot or slow cooker (see recipe card card below). Change up the pinto beans, using …
From simple-veganista.com
From simple-veganista.com
See details
RECIPE: EASY CHICKEN POZOLE VERDE CHASES AWAY THE COLD
Dec 22, 2021 · EASY CHICKEN POZOLE VERDE. Serves 6-8. PG tested. 5-6 boneless chicken thighs, skin removed (about 2 pounds) 1/2 large Spanish onion, chopped; 2 jalapeño peppers, seeded and …
From twincities.com
From twincities.com
See details
QUICK AND EASY CHICKEN POZOLE RECIPE | ALLRECIPES
I had never tried pozole before, so I wasn't sure what to expect. The salsa verde gives it a tart taste that took a little getting used to. Once the soup simmered, a little bit more than called for, the flavor mellowed and was good. I really liked the sour cream and tortilla chips …
From allrecipes.com
From allrecipes.com
See details
POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN ...
Mar 08, 2017 · Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent …
From closetcooking.com
From closetcooking.com
See details
GRETCHEN'S TABLE: EASY CHICKEN POZOLE VERDE RECIPE ...
Dec 13, 2021 · This nourishing bowl of chicken soup is full of Mexican flavor.
From post-gazette.com
From post-gazette.com
See details
GRETCHEN'S TABLE: EASY CHICKEN POZOLE VERDE RECIPE | FOOD ...
Dec 22, 2021 · Kosher salt and freshly ground black pepper. 2 cups medium salsa verde. Large handful chopped fresh cilantro, plus more for serving. 2 15-ounce cans white hominy, drained and rinsed
From newsminer.com
From newsminer.com
See details
CROCKPOT GREEN CHICKEN POZOLE (POZOLE VERDE) - RESTLESS ...
Sep 25, 2020 · Chicken pozole verde is the best ending to a cold, rainy day. Fall-apart-tender chicken, chewy hominy, and plenty of southwestern spices and herbs come together in this spicy, brothy soup to create a mouthful of magic.
From restlesschipotle.com
From restlesschipotle.com
See details
RED POSOLE RECIPE - ISABEL EATS - EASY MEXICAN RECIPES
Nov 09, 2020 · Another *wonderful* recipe from Isabel. The Abuelita chocolate really distinguishes this version from others I’ve made. Four small changes that worked well for me: 1. Use a bone-in Boston pork roast if available. Bones always improve the broth. 2. Use true pozole …
From isabeleats.com
From isabeleats.com
See details
PORK POZOLE VERDE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
From myrecipes.com
From myrecipes.com
See details
RECIPE: EASY CHICKEN POZOLE VERDE CHASES AWAY THE COLD
Dec 22, 2021 · EASY CHICKEN POZOLE VERDE. Serves 6-8. PG tested. 5-6 boneless chicken thighs, skin removed (about 2 pounds) 1/2 large Spanish onion, chopped; 2 jalapeño peppers, seeded and …
From twincities.com
From twincities.com
See details
EDAMAM - EAT BETTER!
Edamam - Eat better!
From edamam.com
From edamam.com
See details