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Pozole Verde de Pollo con Maiz Cacahuazintle. Recipe 2

Salsa Verde Chicken Pozole with with Cacahuazintle Corn/Hominy! Amazing!
Course Caldo, Soup
Cuisine Mexican
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 Servings

Ingredients

  • 4 Ibs chicken quarters 6
  • 3 ½ liters water
  • 1 large Onion
  • 12 cloves of garlic
  • Handful of cilantro
  • 2 bay leaves
  • 1 carrot
  • 1 stick of celery
  • 1 tsp peppercorns
  • Salt to taste
  • You Will Also Need
  • 1 lb previously prepared and cooked maiz blanco, cacahuazintle ( 5 cups)
  • 3/4 cup pepitas pumpkin seeds
  • 2 large poblanos
  • 6 large tomatillos
  • 3-4 serrano peppers
  • 5-6 fresh epazote leaves or handful of fresh cilantro
  • 1 1/2 tsps Mexican oregano
  • 1 tsp cumin seeds
  • 2 cup broth from cooking chicken to blend the sauce
  • 3 tsp chicken bouillon powder optional. Or just use salt to season
  • Salt, to taste

Garnishes

  • Shredded cabbage
  • Sliced radishes
  • Finely diced onion
  • Chile serrano. minced
  • Lime wedges
  • More Mexican oregano
  • Tortilla chips or tostadas

Instructions

  • In a large pot, combine the washed chicken quarters with 3 ½ liters of water, ½ of the onion, 6 cloves of garlic, cilantro for chicken, bay leaves, celery, carrot, peppercorns and salt to taste.
  • Heat to medium/high heat. When it comes to a boil, reduce it to a simmer.
  • Skim the foam on top as needed.
  • Continue cooking for 35 minutes.
  • Remove the chicken from pot. Discard all the remaining solids in the broth.
  • Remove the meat from chicken quarters and roughly shred the meat. Discard the skins and bones.
  • Add the previously cooked
  • maize(hominy) into the broth and keep on low. To the blender, add 1/3 c toasted pepitas, peeled poblanos, tomatillos, serranos, epazote( or cilantro), 1 tsp. of oregano, 1 tsp. cumin seeds, 2 cups of broth and bouillon. Blend on high until smooth. Pour into pot.
  • Bring the pozole up to a light boil. Taste for salt and add the chicken back in.
  • Continue cooking for 25 to 30 minutes.
  • Sprinkle in ½ tsp of oregano to simmering pozole.
  • Serve pozole in large bowls and garnish with cabbage, radishes, onion, serrano, oregano and lime juice. Serve with homemade tostadas or chips. Yields 6 hearty servings.

Notes

In this second variation, the salsa recipe is included, but if you have salsa verde already prepared you can use that. I also used freshly cooked Maiz Cacahuazintle! If you cannot find epazote, just omit it or use a little more cilantro.
1 lb maiz cacahuazintle
Plenty of water
2 tsps Cal, calcium hydroxide
2 bay leaves
1/2 an onion
4-6 cloves of garlic
Rinse the uncooked maiz. In a large dutch oven pot, fill 3/4 with water and heat to medium. After a few minutes stir in the cal until it is dissolved. Pour in the rinsed maiz. Stir well. When it comes ip to a light summer, set your timer. Cook for 40 minutes. The msiz should turn a bright yellow and the outer husk should start dissolving. Remove from the heat, cover and let it sit overnight. Next day, drain and rinse the maiz well. Wash vigorously with hands. Remove the tips from the maiz. Or not. Transfer to large pot. Cover with water. Add bay leaves, onion and garlic. Bring up yo a steady simmer. Cook for a few hours or until maiz begins to bloom and soften. When ready add to your favorite pozole or menudo recipe. Reseve some of the cooking water from the maiz to add to pozole.