Chicken Pozole Verde 21, Native American Recipe

Step 1

In a large stock pot, bring the chicken stock and water to a boil.

Step 2

Add the chicken, cover and simmer over very low heat for 2 hours.

Step 3

Transfer the chicken to a plate and shred the meat; discard the bones and skin.

Step 4

In a blender,combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side.

Step 5

With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

Step 6

Pour the green sauce into the cooking liquid into stockpot. Add the hominy and bring to a simmer over moderate heat.

Step 7

Add the shredded chicken to the stew, season with pepper and cook 1 more hour

Step 8

Serve the pozole in deep bowls, passing the radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute chicken stock with vegetable stock for a vegetarian version - this substitution will provide a vegetarian-friendly version of the dish that still has plenty of flavor.
Substitute jalapeños with bell peppers for a milder flavor - this substitution will reduce the spiciness of the dish, making it more accessible to those who may not enjoy spicier flavors.

Variations

Vegetarian Pozole Verde Replace the chicken with 2 cups of cooked black beans and 1 cup of cooked corn. Omit the chicken stock and use 7 cups of vegetable stock instead. Add 1 teaspoon of cumin and 1 teaspoon of smoked paprika to the puree. Increase the jalapeños to 4 and add 1 teaspoon of chili powder to the stew.

Serve with

Mexican Street Corn Salad - This sweet and spicy salad is the perfect side dish to pair with the Chicken Pozole Verde. It's a great way to add a pop of color and flavor to the meal, while also providing a nice balance to the spiciness of the pozole. The creamy and crunchy texture of the salad also makes it a great accompaniment to the stew.

Chunky Guacamole: This chunky guacamole is the perfect complement to the Chicken Pozole Verde. The creamy texture and slight sweetness of the guacamole will help to balance out the spiciness of the pozole and the Mexican Street Corn Salad. The guacamole is also packed with healthy fats, fiber, and vitamins, making it a great addition to any meal.

FAQ

Q: How do I shred the chicken?

A: After boiling the chicken for 2 hours, transfer it to a plate. Use two forks to pull the chicken apart into shreds. Discard the bones and skin.

Q: How long should I boil the chicken?

A: Boil the chicken for 2 hours on medium heat. Make sure you check the temperature of the chicken to ensure it is cooked through.

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Fun facts:

Pozole is a traditional dish in many Latin American countries. It is believed to have originated in Mexico, where it is still popular today. The Aztecs are believed to have been the first people to make pozole.

The ingredients used in this recipe are very traditional to the Native American culture. Chicken, tomatillos, poblano chiles, jalapeños, cilantro, oregano, and hominy are all ingredients that have been used in Native American dishes for centuries.