Simple Pozole Verde Recipe
If you’ve never heard of or made a delicious pozole verde recipe, you’re not alone! I hadn’t, either. I know that “verde” means “green” in Spanish, thanks to passing two years of high school Spanish. I also know that I love salsa verde and often make chicken enchiladas with that instead of red sauce.
By putting that information together in my head, I assumed pozole verde meant some type of green dish or dish with salsa verde. If you’re thinking along those same lines, we’re not too far off!
I had no idea what pozole meant, so I was eager to find out. Pozole is hominy.
Have I ever mentioned how much I love hominy? My grandfather introduced me to the wonderful, hulled corn kernels called hominy.
We’re referring to it as pozole (posole) in this case because it originated in Mexico. I won’t Southernize it and constantly say “this is green hominy soup, y’all!” (Even though it kind of is).
Once upon a time, it was served during rituals in Mexico. That’s not necessarily so anymore. Go check out some historically accurate websites for some really interesting details on those rituals!
What’s in a Pozole Verde Recipe?
As with many recipes, it can vary a bit. The point is to have hominy and something “green” in it, usually green salsa made from tomatillos. For green salsa, you can use jarred tomatillo salsa or salsa verde (which is readily available in many stores). This won’t give you the absolute best results, so you may consider taking the time to search local farms and markets for fresh tomatillos. (Friends and family of mine interested in this recipe, check here for local markets selling tomatillos).
The recipe I want us to make calls for chicken as well, so it will technically be “pozole verde de pollo.” I had no idea where to begin with the rest of the ingredients, so I turned to Grandbaby Cakes’ recipe for help.
- Poblano peppers*
- Garlic clove*
- Canola oil
- Chicken stock
- Salt and pepper
- Chicken (preferably shredded chicken breasts)
* means these need to be peeled, seeded, cut, chopped, and/or diced well enough to puree. You can easily puree these ingredients in a food processor or good blender, but it is possible (with the appropriate effort and patience) to do by hand.
Additional optional ingredients for garnish and extra flavor include:
Sliced avocado, lime wedges, radish, and cilantro.
How to Cook the Pozole Verde
- Group together your prepped cilantro, garlic, tomatillos, onion, and peppers.
- Puree them. This is your salsa verde!
- Grab a medium sized pot and heat the oil over moderate heat while you are making your salsa.
- You’ll then pour your salsa into a pot with some of the stock, sprinkling some salt and pepper in.
- After several minutes, the combination will turn a darker green than it was.
- While waiting for your salsa to turn darker, cook and shred your chicken.
- Toss the rest of the chicken stock into a bigger pot with water and heat it over medium heat.
- Once your salsa had simmered for a while, transfer it to the broth pot.
- Now it’s time to invite the chicken and hominy to the soup party.
- Stir them in and season everything to taste.
- Allow the combination of ingredients to warm all the way through before enjoying.
- Garnish each serving bowl or display a garnish dish for the avocado, lime, radish, and cilantro.