Green Chicken Pozole
If you’re a fan of green chicken enchiladas, then this recipe is for you! Green Chicken Pozole is also very popular around the holiday season and it’s perfect for those guests or family members who do not eat pork or beef, most common in red pozole and menudo. But you may want to double the recipe; everyone is going to want some!
4 cups white hominy
2 large chicken breasts
8 cups water
1 white onion sliced in half
4 garlic cloves
4 roasted and peeled chile poblanos
4-6 jalapeños (adjust according to taste)
3 tbsp, fresh oregano leaves
handful fresh cilantro
1 handful fresh spinach (this helps give the dish color)
1 handful roasted pumpkin seeds
2 cubes chicken bouillon (adjust later according to taste)
1/2 tbsp. ground cumin
Avocado slices, limes, shredded lettuce or cabbage, radishes, and tostadas. A green salsa can be made on the side for those who like it spicier.
– In a large pot, add 8 cups of water, chicken breasts,1 cube of chicken bouillon, 1/2 onion, and 2 garlic cloves. Cover and cook until chicken is tender. Once chicken has cooked, remove breasts and place on a separate plate. Allow to cool. Shred the chicken and set aside.
– In a blender, add tomatillos, poblanos, jalapeños, spinach, cilantro, 2 garlic cloves, 1/2 onion, roasted pumpkin seeds, and oregano. Add approx. 1/2 cup of the water used to cook the chicken and blend until smooth.
– Meanwhile, place the hominy in the same broth where the chicken was cooked and cover. Cook under medium heat until you are ready to add the sauce.
– In a large pan, heat 2 tbsp. of cooking oil. Once oil is very hot, carefully pour the green sauce. Add 1 cube of chicken bouillon. Cook over medium high heat until thick and bubbly. You will know if the sauce is ready when it changes from bright green to army green.
– Once sauce is done, pour it into the pot with the hominy and chicken broth. Add the shredded chicken. Add ground cumin, and stir. Allow it to simmer for 15 minutes before tasting it. If it needs salt, add more chicken bouillon. If you want a “soupier” broth, add another cup of water. Cover and cook for 40 minutes or until hominy is soft.