Pozole Verde
By: McCormick Kitchens
Made With:
Pozole verde is a hominy stew from the Mexican state of Guerrero along the Pacific coast. This home-style stew starts with cooking a whole chicken in water. The chicken is shredded and added back to the broth along with canned hominy and a green sauce made with tomatillos, jalapeños and cilantro. Serve the pozole with fresh garnishes like radishes, cilantro, avocado and lime wedges.
Pozole verde is a hominy stew from the Mexican state of Guerrero along the Pacific coast. This home-style stew starts with cooking a whole chicken in water. The chicken is shredded and added back to the broth along with canned hominy and a green sauce made with tomatillos, jalapeños and cilantro. Serve the pozole with fresh garnishes like radishes, cilantro, avocado and lime wedges.
Key products
Instructions
Instructions
- Place chicken, breast-side up in a large stock pot or Dutch oven. Add water, salt, pepper and bay leaves. Cover and bring to simmer. Cook 1 hour or until meat is tender. Remove from heat. Let stand 30 minutes.
- Carefully remove chicken from broth and transfer to large bowl. Reserve broth in stock pot. Once cool enough to handle, shred chicken into medium-size pieces; set aside. Discard skin and bones.
- Place tomatillos in medium saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium; simmer about 15 minutes until softened but not bursting. Drain, reserving 1/2 cup cooking liquid.
- Place pepitas in blender container; cover. Pulse until finely ground. Add tomatillos, jalapeño peppers, onion, cilantro, garlic, oregano and 1/2 cup reserved cooking liquid. Blend until smooth.
- Add tomatillo sauce and hominy to stock pot with chicken broth. Bring to simmer on medium-high heat. Cook 30 minutes or until desired consistency is reached. Stir in shredded chicken. Discard bay leaves.
- Ladle Pozole into serving bowls. Serve with sliced radishes, fresh cilantro, chopped avocado and lime wedges, if desired.
