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Nothing beats a steaming bowl of Chicken Pozole Verde for bringing lively Mexican flavors straight into your home. This filling stew mixes soft, shredded chicken with plump hominy swimming in a bright green sauce crafted from tangy tomatillos and fresh chiles. You'll get an easy yet satisfying meal that packs authentic taste without spending all day in the kitchen.
I whipped this up for our family get-together last Sunday, and my spice-avoiding aunt couldn't put her spoon down. It's all about getting the chile balance right - they add tons of flavor without burning your mouth. Even my super fussy kids scraped their bowls clean!
Key Ingredients
- Tomatillos: Look for ones with snug husks that feel solid, and wash off their sticky coating
- Poblano Peppers: Pick ones with smooth skin that aren't wrinkled for their gentle, earthy kick
- Hominy: This processed corn needs a good rinse to get rid of any tinny flavor
- Chicken: Go with thighs for extra flavor or breasts if you want something leaner
- Fresh Cilantro: Don't skip this, it's what gives the dish its real punch and freshness
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Cooking Guide
- Step 1: Get tomatillos ready
- Pull off the papery husks and wash tomatillos to remove their sticky film.
- Step 2: Cook the veggies
- Warm oil in a Dutch oven. Toss in chopped onions and peppers, cooking until onions turn clear.
- Step 3: Soften tomatillos
- Throw in tomatillos and garlic, letting them cook down and release their juices.
- Step 4: Make the sauce
- Put your cooked veggies in a blender with cilantro and some broth. Blend until completely smooth.
- Step 5: Cook the stew
- Pour the sauce back into the pot, add the rest of your broth and raw chicken, then let it bubble until the chicken gets tender enough to pull apart.
- Step 6: Fix your toppings
- While it's cooking, slice up radishes, shred some cabbage, and cut limes for serving.
Growing up, pozole wasn't just soup in our Mexican home - we made it for celebrations. My grandma would cook massive pots whenever family came over, and you could smell those tomatillos and chiles throughout the whole house.
Perfect Toppings
Create a toppings station with cabbage strips, thin radish slices, chopped onions, and lime pieces. Throw in some avocado chunks or crunchy tortilla strips for something extra.
Cook It Early
This soup actually tastes better the next day after the flavors have mixed together. Just warm it up slowly on the stove, adding a splash of broth if it's too thick. You can freeze portions for up to three months and let them thaw in the fridge overnight.
Controlling Spiciness
- Mild: Take out all seeds and white parts from your peppers
- Spicy: Throw in another jalapeño or keep some seeds in
I've made pozole verde for years now, and I've realized it's way more than just food - it brings folks together. There's something special about watching everyone fix up their bowls just how they like them and chat over hot servings of this comforting stew.
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Frequently Asked Questions
- → What exactly is hominy?
- It's corn kernels treated with limewater, giving them a chewy, puffed texture essential for pozole.
- → What’s the right way to clean tomatillos?
- Peel off the thin husks, then wash them under warm water to get rid of any sticky residue.
- → Can I cook this ahead of time?
- Sure can! Keep it in a sealed container in the fridge for up to 3-4 days.
- → What are some classic toppings?
- Slice up radishes, avocado, and lime; toss in shredded cabbage, jalapeños, cilantro, or tortilla chips.
- → How spicy does it get?
- It’s mild to medium, but you can crank up or tone down the heat depending on how much jalapeño you add.