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A warm bowl of Chicken Pozole Verde brings the vibrant flavors of Mexican cuisine right to your table. This hearty stew combines tender shredded chicken and plump hominy in a rich, bright green broth made from tomatillos and fresh chiles. The result is a comforting yet light meal that delivers authentic flavors without hours of cooking.
Last weekend, I made this for my family gathering, and my aunt who usually stays away from spicy foods couldn't stop eating it. The secret is in balancing the chiles - they add flavor without overwhelming heat. Even my picky teenagers cleaned their bowls!
Essential Ingredients
- Tomatillos: Firm, tight-husked, and rinsed well to remove sticky coating
- Poblano Peppers: Mild and earthy, with smooth, unwrinkled skin
- Hominy: Transformed corn; drain and rinse well to remove metallic taste
- Chicken: Thighs for richness or breasts for leaner meat
- Fresh Cilantro: Crucial for authentic flavor and brightness
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Step-by-Step Instructions
- Step 1: Prepare tomatillos
- Husk and rinse tomatillos to remove sticky coating.
- Step 2: Sauté vegetables
- Heat oil in a Dutch oven. Sauté diced onions and peppers until onions are translucent.
- Step 3: Cook tomatillos
- Add tomatillos and garlic, letting them soften and release juices.
- Step 4: Blend sauce
- Transfer sautéed vegetables to a blender with cilantro and broth. Blend until silky smooth.
- Step 5: Simmer stew
- Return sauce to the pot, add remaining broth and raw chicken, and simmer until chicken is tender and shreddable.
- Step 6: Prepare toppings
- Slice radishes, shred cabbage, and cut lime wedges for garnishes.
In my Mexican kitchen, pozole has always been more than just soup - it's a celebration dish. My grandmother would make huge pots of it for family gatherings, and the aroma of simmering tomatillos and chiles would fill the house for hours.
Traditional Garnishes
Set up a topping bar with shredded cabbage, sliced radishes, diced onions, and lime wedges. Add avocado slices or crispy tortilla strips for extra texture.
Make-Ahead Magic
Pozole improves after a day in the fridge as the flavors deepen. Reheat gently on the stovetop, adding broth if needed to thin it. Freeze portions for up to three months and thaw overnight in the refrigerator.
Adjusting The Heat
- Mild: Remove seeds and membranes from peppers
- Spicy: Add an extra jalapeño or leave some seeds intact
After years of making pozole verde, I've learned it's more than just a meal - it's a way to bring people together. Watching everyone customize their bowls and share stories over steaming servings of this comforting stew is truly special.
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Frequently Asked Questions
- → What is hominy?
- Hominy is dried corn kernels that have been treated with lime water, creating large, chewy kernels essential to pozole.
- → How do I prepare tomatillos?
- Remove the paper-thin husk and rinse under lukewarm water to remove the sticky residue.
- → Can I make this ahead?
- Yes, store in an airtight container in the refrigerator for 3-4 days.
- → What toppings are traditional?
- Radishes, avocado, jalapeños, lime wedges, cilantro, shredded cabbage, and tortilla chips.
- → How spicy is this soup?
- The heat level is moderate but customizable based on the amount of jalapeños used.