Chicken Pozole Verde

Chicken Pozole Verde

• Ingredients

  For the Chicken Broth

  • 1 small whole chicken with skin, cut into pieces
  • 2 boneless chicken breasts
  • 1 whole head garlic
  • 1 medium white onion, peeled and left whole
  • 1 tbsp salt
  • Water, enough to completely cover the chicken

  Optional: Substitute approximately 7 lb bone-in pork for the chicken.

  For the Green Tomatillo Sauce

  • 1 can La Costeña Green Tomatillos, about 10 whole tomatillos
  • 1 cooked onion, reserved from the chicken broth
  • 1 large handful fresh cilantro, washed
  • 1 medium poblano pepper, washed and chopped
  • 1 fresh serrano pepper, optional
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp baking soda, to help mellow the acidity
  • Warm chicken broth, as needed for blending

  
  For the Pozole

  • Pozole corn (hominy), drained
  • Prepared green tomatillo sauce
  • Strained chicken broth
  • Cooked chicken
  • Salt, to taste

  For Serving

  • Shredded lettuce or cabbage
  • Sliced cucumber
  • Thinly sliced radishes, optional
  • Finely chopped white onion
  • Dried oregano
  • Sliced avocado
  • Lime halves
  • Tostadas or tortilla chips

• Directions

  How to Make Pozole Verde

  Step 1: Cook the Chicken

  Place the chicken pieces, chicken breasts, whole head of garlic, onion, and salt in a medium-large pot.

  Pour in enough water to completely cover the chicken. Cover and cook over medium heat for 45–55 minutes, or until the chicken is cooked through and tender.

  Step 2: Prepare the Broth

  As the chicken cooks, use a large spoon to skim off any foam that rises to the surface.

  Once the chicken is ready, transfer it to a bowl and cover to keep warm.

  Remove and reserve the cooked onion—you'll use it to make the green sauce.

  Strain the chicken broth for a cleaner, smoother base before adding it to the pozole.

  Step 3: Make the Green Tomatillo Sauce

  Here's where that beautiful green color and fresh flavor come to life.

  Add the La Costeña Green Tomatillos, reserved cooked onion, cilantro, poblano pepper, serrano if using, oregano, salt, baking soda, and a little warm chicken broth to a blender.

  Blend until completely smooth.

  The sauce should be silky and vibrantly green, with the fresh aroma of cilantro and peppers and that distinctive tang from the tomatillos.

  Step 4: Cook the Pozole

  Add the drained pozole corn to a medium-large pot.

  Pour in the green tomatillo sauce and stir to combine. Add enough strained chicken broth to reach just above the level of the corn.

  Cook over medium-high heat for approximately 45 minutes, giving the hominy plenty of time to absorb the flavors of the green broth.

  Taste and adjust the salt as needed.

  Step 5: Add the Chicken

  During the final boil, return the cooked chicken to the pot.

  Allow it to heat through and mingle with the green broth, then turn off the heat.

  Your Pozole Verde is ready for the table.

• Notes

  How to Serve Pozole Verde

  A good bowl of pozole isn't complete until the toppings come out.

  Ladle the hot Pozole Verde into deep bowls and let everyone customize their serving with shredded lettuce or cabbage, cucumber, radishes, finely chopped white onion, avocado, and a sprinkle of dried oregano.

  Finish with a generous squeeze of fresh lime.

  Serve with crunchy tostadas or tortilla chips on the side—the contrast between the crisp tostada, tender hominy, juicy chicken, and warm broth is part of what makes a bowl of pozole so satisfying.

  The Tradition Behind Pozole

  Pozole is made for gathering.

  It's a dish closely associated with Mexican celebrations and family meals, and different preparations can feature red, white, or green broths depending on the ingredients and style of the cook.

  That makes pozole just as welcome at a Fiestas Patrias celebration as it is during Christmas, a Sunday family meal, or on a cold evening when something warm and comforting is calling your name.

  This Pozole Verde gets its beautiful color and lively flavor from cilantro, poblano, and tomatillos. Using La Costeña Green Tomatillos makes the green sauce especially easy to prepare while bringing that characteristic bright, slightly tart tomatillo flavor to the broth.

  Pro Tip

  Pozole is a wonderful make-ahead meal because the broth has even more time to develop its flavor as it rests.

  Prepare the broth and green sauce ahead of time, then finish and reheat the pozole when you're ready to serve.

  For gatherings, arrange all the toppings in individual bowls and place them in the center of the table. Everyone can build their own perfect bowl—with extra lime, avocado, oregano, or crunch exactly where they want it.

  A Comforting Mexican Classic for Any Time of Year

  There's something special about setting a big pot of Pozole Verde in the middle of the table and watching everyone reach for their favorite toppings.

  Tender chicken, plump hominy, fragrant cilantro, poblano, and tangy La Costeña Green Tomatillos come together in a deeply comforting bowl that's equally at home at a holiday celebration or a casual family dinner.

  Serve it steaming hot, surround it with colorful toppings, pass around the tostadas, and don't be surprised when everyone asks for another bowl.

  Discover more authentic Mexican recipes and delicious ways to cook with La Costeña at mexicorico.com.