Pozole Verde
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
8
-
Calories
351 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Pozole Verde
Report
Green is the colour for THIS version of classic pozole. A blend of so many green ingredients, it's little wonder it's healthy and tasty - the final addition of puffed hominy corn makes this a textural delight too. Learn how it's made...
Share:
Ingredients
- 2 chicken leg & thigh portions
- 2 tbsp olive oil
- 1 white onion (large, chopped)
- 4 poblano chillies (seeded & chopped)
- 1 green bell pepper (seede & chopped)
- 1 Jalapeno pepper (seeded & chopped)
- 1 cup pumpkin seeds
- 4 garlic cloves
- 4 tbsp oregano (fresh, chopped)
- 1 cup cilantro (chopped)
- 6 fresh tomatillos (medium size, chopped) (or 1 1/2 cups canned, drained)
- 2 bay leaves
- 2 tsp salt
- black pepper
- 1 lime
- 1/2 cup sour cream
- 2 cans hominy (29oz cans, drained)
For garnish (optional)
- fried corn chips
- radish
- Lime wedges
- sour cream
- avocado slices
Instructions
- Heat the olive oil in a large pan until just hot. Add the onion and fry for 1-2 minutes to soften lightly. Now add the poblano peppers, bell peppers, jalapeño, pumpkin seeds, garlic, bay leaves, oregano, cilantro, tomatillo and salt & pepper.
- Pour over 8 cups of just boiled water.
- Place the whole chicken portions on top then using a spoon, push into the liquid to submerge.
- Season well with salt & pepper, then bring to a simmer. Reduce the heat to low and simmer gently (covered) for 45 minutes.
- Remove the bay leaves and discard, then remove the chicken and set aside to cool.
- Add the sour cream and using a stick blender or food processor, blend the soup until smooth. Squeeze over the lime then add the drained hominy and return to the heat for 5 minutes to warm through. Remove from heat.
- Remove the skin and strip the chicken from the bones (discard the skin and bones) and tear or chop the meat into small pieces. Add this to the soup and adjust seasoning as needed.
Serving
- Spoon the soup into bowls and drizzle over a little sour cream. Scatter some freshly fried corn tortilla chips, chopped radish and a couple of wedges of avocado. You might also like to squeeze over a little more lime just before eating.
Notes
- Garnishes play an important part in Mexican cuisine, and especially for Pozole verde. I have an array of some or all of the following on the table that allows your own personal favourites to be scattered over the hearty, healthy pozole.
- Storage
- Pozole will be fine stored in airtight containers for 4-5 days in the fridge and 3+ months in the freezer. Be sure to reheat until piping hot.
- Diced white onion
- Radishes
- Sliced Avocado
- Tomato and/or fresh tomatillo
- Cilantro
- Shredded white cabbage or iceberg lettuce
- Sour cream
- Cotija cheese (Mexican cheese)
- Freshly fried crunchy corn tortillas
- fresh chillies (Fresno, jalapeño, hatch etc.)
- Finely diced celery
- Hot sauce
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
35mg
(12%)
Sodium
1354mg
(56%)
Potassium
369mg
(11%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
583IU
(12%)
Vitamin C
67mg
(74%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 1354mg | 56% |
| Potassium | 369mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 67mg | 74% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
