A delicious pozole verde is a true labor of love, but so worth it! There are really no shortcuts as everything needs fried and roasted right before and store bought salsas just don’t really bring the same punch of flavor. Try it on a weekend when you have time and enjoy the delicious fruits of your labor!
Pork and turkey also work well in this recipe!
- 2 lbs chicken breast
- 8 cups chicken stock
- 4 poblano peppers
- 3 jalapenos
- 2 serrano peppers
- 1 yellow or white onion
- 1 bunch cilantro
- 2 lbs tomatillos (paper skins removed)
- 1 head garlic ((about 10 -12 cloves))
- 1 Tbsp kosher salt
- 2 tsp ground black pepper
- 2 tsp ground cumin
- 1 Tbsp Mexican oregano
- 1 Tbsp epazote ((can sub equal amounts mexican oregano))
- 25 oz hominy (can use more if desired) (drained and rinsed)
- 2 Tbsp high heat oil
- Optional Toppings
- Either using your ovens broiler, an open flame on your gas range, or in a dry skillet char the outside of your peppers until the skins are black (poblano, jalapeno, serrano). When blackened place the peppers in a large zip top bag and steam for 10 minutes.
- While the peppers are steaming roughly chop your onion and remove the paper skins from your tomatillos. Give the tomatillos a good rinse, and quarter them. Peel your garlic cloves, and roughly chop your cilantro.
- When the peppers are done steaming remove the blackened skin, stems, and seeds. You can leave the seeds from the jalapenos and/or the serranos if you'd like your soup to be spicy. I left in the seeds from the serranos only and it was pretty mild.
- Place the peeled and deseeded peppers in a blender and blend until smooth.
- In a large soup pot over medium-high heat pour in two Tbsp oil. When the oil is hot add the chopped onion and stir. Cover your pot and allow the onion to fry for roughly 5 minutes or until the edges are brown and the middle is soft.
- When the onion is ready add the quartered tomatillos, garlic cloves, and 1 tsp kosher salt. Give it a good stir and cover. Allow to fry for 5-10 minutes or until the tomatillo is golden in color and broken down. Turn off the heat.
- Place the entire contents of the pot into the blender and blend until smooth. Be careful not to burn yourself and remember to remove the plastic vent from the blender so heat can escape! Always cover your blender with a kitchen towel when blending hot liquids.
- Add the cilantro to the blender, and when smooth pour everything back into the pot. Turn your heat to high and add the chicken stock and breast to the pot as well as the remaining 2 tsp salt, 2 tsp ground black pepper, 2 tsp cumin, 1 Tbsp mexican oregano, and 1 Tbsp epazote. Stir and bring to a boil.
- Allow to boil for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. When the chicken is cooked, shred it and add it back to the pot.
- Add your drained and rinsed hominy and stir. Allow to simmer for 10-15 minutes longer to allow the hominy to warm through and serve with your favorite toppings. We like shredded cabbage, limes, sliced radish, chopped cilantro and avocado.
- Allow everyone to top their bowl with their desired toppings and enjoy!
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