Chicken Pozole (Pozole Verde de Pollo)
What is your favorite part of Pozolé? I love everything about it, especially the maiz(hominy). I love both the red and green versions too!
Servings 6 Servings
Ingredients
Ingredients
- 2 1/2 pounds boneless chicken breast or thighs
- 9 cups water
- 1/2 an Onion
- 6 cloves of garlic
- Handful of cilantro
- 2 bay leaves
- 1 carrot
- 1 stalk of celery
- 1 tsp peppercorns
- Salt to taste
You Will Also Need
- 2 1/2-3 cups maiz pozolero Hominy
- 1/3 cup pepitas(pumpkin seeds without the shell) toasted
- 2 large poblanos previously roasted
- 6 tomatillos previously roasted
- 1-2 serrano peppers previously roasted
- 5 fresh epazote leaves optional
- 1 tsp Mexican oregano
- 1 tsp cumin
- 2 cup broth from cooking chicken
- 3 tsp chicken bouillon powder optional
Garnish
- Radishes sliced
- Cabbage or lettuce shredded
- Lime wedges
- Chile serrano minced
- Chile piquin crushed
- More Mexican oregano
- Tortilla chips or tostadas
Instructions
Directions
- In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.
- Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.
- Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin, 1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).
- Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.
- Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.
Slow Cooker Method
- If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.
Notes
If your pepitas are raw, you can simply toast them on a preheated pan at medium/low for 10-12 minutes. Stir often. When they begin to pop, they are ready.
These days I cook my chicken in the pressure cooker. Follow directions for chicken, but using a pressure cooker. After the cooker comes up to high pressure, reduce to medium/low. Set timer for 35 minutes. Wait for the safety valve to release before removing chicken.
If you prefer, you can add 6 chicken piece, bone in, skin on to the recipe. Just make sure you add plenty of liquid.