Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Ingredients:

• 1 tablespoon oil

• 1 onion, diced

• 6 cloves garlic, chopped

• 2 teaspoons cumin, toasted and ground

• 6 cups chicken broth

• 2 cups hominy, soaked in cold water overnight

• 3 pounds chicken (whole or legs, thighs, etc.)

• 2 teaspoons oregano

• 1 pound tomatillos

• 2 jalapenos, cut in half, seeds removed

• 2 poblano chilies, cut in half, seeds removed

• 1/2 cup cilantro, coarsely chopped

• 2 tablespoons lime juice (~1 lime)

• salt and pepper to taste

Instructions:

Step 1:

Heat the oil in a large sauce pan over medium-high heat.

Add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.

Step 2:

Add the broth, chicken, oregano and hominy

Bring to a boil

Reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.

Step 3:

Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.

Step 4:

Remove the chicken from the soup

Let cool until you can handle it

Shred the meat and mix it back into the soup.

Step 5:

Mix in the lime juice and season with salt and pepper before enjoying!

Enjoy !!

Notes:

Key Ingredients:

This soup features chicken, hominy, tomatillos, jalapenos, and poblano chilies as key ingredients, giving it a vibrant and flavorful profile.

Cooking Process:

The recipe involves cooking onions, garlic, and cumin in oil before adding broth, chicken, oregano, and hominy to simmer until tender.

Roasting tomatillos, jalapenos, and poblanos adds smoky flavor, which is then pureed with cilantro and incorporated back into the soup.

Shred the cooked chicken and mix it back into the soup along with lime juice for brightness.

Flavor Profile:

The soup has a balance of savory, smoky, and mildly spicy flavors from the roasted vegetables and aromatic seasonings.

Preparation Tips:

Soaking hominy overnight is recommended, but canned hominy can be used as a quicker alternative.

Adjust the spiciness by removing seeds from the jalapenos and poblano chilies or adding more if desired.

Make-Ahead Option:

This soup can be made in advance and stored in the refrigerator for a day or two to allow flavors to develop.

Reheat gently on the stovetop before serving, adjusting consistency with additional broth if needed.

Garnish Suggestions:

Serve with traditional garnishes like diced avocado, shredded cabbage, sliced radishes, chopped onions, cilantro leaves, and a squeeze of lime juice.

Crumbled Mexican cheese, such as queso fresco, can also be added for extra flavor.

Alternative Cooking Methods:

The recipe can be adapted for slow cooker or Instant Pot cooking by adjusting cooking times and following manufacturer instructions for soups or stews.

Customization:

Customize this soup by adding your favorite vegetables or adjusting the level of spiciness to suit your taste preferences.

Storage and Reheating:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop, adding broth to adjust consistency if needed.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned hominy instead of soaking it overnight?

Yes, you can use canned hominy as a convenient alternative to soaking dried hominy overnight.

Make sure to drain and rinse the canned hominy before adding it to the soup.

Can I use boneless chicken instead of whole chicken or chicken parts?

Yes, you can use boneless chicken in this recipe. Adjust the cooking time accordingly to ensure the chicken is fully cooked and tender.

How spicy is this soup? Can I adjust the heat level?

The spiciness of the Pozole Verde de Pollo can be adjusted to your preference.

By removing the seeds from the jalapenos and poblano chilies, you can reduce the heat.

If you prefer a spicier soup, you can add additional jalapenos or chili peppers.

Can I use canned tomatillos instead of fresh ones?

Yes, you can use canned tomatillos if fresh ones are not available.

Just make sure to drain them before roasting or pureeing.

Is it necessary to soak the hominy overnight, or can I use canned hominy?

Soaking the hominy overnight is recommended for this recipe to ensure it softens properly.

Canned hominy may be used as a substitute, but the texture and flavor may differ slightly.

Can I make this soup in advance?

Yes, you can make this soup in advance. In fact, the flavors tend to develop and intensify after being refrigerated for a day or two.

Store the soup in an airtight container in the refrigerator and reheat it before serving.

Can I use a slow cooker or Instant Pot for this recipe instead of simmering on the stovetop?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

Adjust the cooking times and follow the manufacturer’s instructions for cooking chicken soup or stews.

What toppings or garnishes can I add to the Pozole Verde de Pollo?

Traditional toppings for pozole include diced avocado, shredded cabbage, sliced radishes, chopped onions, cilantro leaves, and a squeeze of lime juice.

You can also add a sprinkle of Mexican cheese, such as queso fresco, for extra flavor.

Can I make this soup in advance and reheat it later?

Yes, Pozole Verde de Pollo is a great soup to make in advance.

Allow it to cool, then refrigerate in an airtight container for up to 3 days.

Reheat gently on the stovetop, adding a little extra broth if needed to adjust the consistency.