pozole verde bay leaves laurel

Pozole Verde

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, j... 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.  Read More Read Less
20m
PREP TIME
1hr 15m
COOK TIME
290
CALORIES
13
INGREDIENTS

Servings: 10 (1 cup)

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Ladle Pozole into serving bowls. Serve with sliced radishes, fresh cilantro, chopped avocado and lime wedges, if desired.

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NUTRITION INFORMATION

(per Serving)

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