pozole verde

We love making a big batch of delicious Pozole Verde de Pollo because we love the leftovers and it reheats so well. It makes for a super easy weeknight dinner!

Pozole Verde de Pollo

chicken stock

boneless, skinless chicken breasts

tomatillos,

garlic

poblano peppers, seeded

yellow onion, quartered

jalapeno pepper, halved and seeded

limes, juiced

cilantro

(28 ounce) can hominy, drained

Salt and pepper

green cabbage

onion

minced cilantro

radishes

minced oregano

lime wedges

Pour stock into a large pot, season with salt and pepper and simmer. Season chicken  with salt and pepper and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.

Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.

Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.

Stir puree into reserved stock and simmer.

Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.

Serve with array of garnishes.

Green Pozole with Chicken

hominy (108 oz) (3.06 Kg)

chicken

garlic +4 garlic cloves (divided)

Tbsp salt

tomatillos (find these at the Mexican market

white onions (divided)

1-3 Serrano peppers (stems removed)

pepitas (optional, ask

water

iceberg lettuce head

avocados

limes

Dry oregano leaves

tostadas

Open the can of hominy and rinse well in a colander until the water is clear.  Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit.  If you don’t have a large enough pot, split everything in half and place into two pots.

Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too.  Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.

Take the chicken out of the soup and let it cool.

Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.

In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt, and pepitas. Add up to two cups of water in order to blend smoothly.

Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.

While the broth is simmering with the salsa, shred the cooked chicken by hand.  At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.

Wash the lettuce and finely chop. Wash and finely slice the radishes and chop the remaining onions. Slice the avocados and cut the limes into halves.

Serve the soup in a traditional ceramic pozole dish, or a bowl, adding some shredded chicken, lettuce, radishes, chopped onion, avocado, a pinch of dry oregano, and lime juice.

Accompany with tostadas (by tostadas, I mean fried tortillas, you can get them at Mexican markets or check the Hispanic Food aisle at your store)

Serving the Pozole

Un tradicional antojito mexicano hecho con maíz pozolero, pollo y una salsa de tomatillos con chile serranos. Perfecto para tus celebraciones familiares.

lata grande de maíz pozolero 108 oz (3.06 Kg)

pollo completo

cabezas de ajo (mas 4 dientes de ajo)

libras de tomatillos (aprox. 1 kg)

1-3 chiles serranos

manojos grandes de cilantro (lavado)

taza de pepitas

tazas de agua

cucharadas soperas de sal

oregano

lechuga de bola (iceberg)

manojo de rábanos

aguacates

8-10 limones

bolsas de tostadas

Salsa verde o salsa de aguacate (opcional)

Abre la lata de maíz pozolero cuela y enjuaga muy bien los granos hasta que el agua salga clara.  Pon los granos de maíz en la olla mas grande que tengas, considera que pondrás el maíz y el pollo junto.  Si no tienes una olla grande, entonces puedes usar dos dividiendo las cantidades de maíz y pollo a la mitad.

Limpia el pollo, córtalo en unas cuatro piezas y agrégalo a la olla con el maíz, toma las dos cabezas de ajo completas, límpialas y échalas a la olla, finalmente pon agua en la olla hasta que cubra todo (aproximadamente 24 tazas).  Cuando suelte el hervor baja la temperatura a fuego medio y deja cocinar por 45-55 minutos o hasta que el pollo esté cocido.

Saca el pollo del caldo y déjalo enfriar un poco.  Mientras tanto prepara la salsa:  (necesitarás dividir las cantidades en dos partes y molerlas separadamente ya que la cantidad es muy grande) Muele en la licuadora hasta que todo se integre bien, los cuatro dientes de ajo pelados, media cebolla, las dos libras de tomatillos (pelados y enjuagados), chiles serranos (al gusto, uno le dará sabor, mas le dará picor), cilantro, pepitas, sal, orégano y el agua. Las pepitas son opcionales, el sabor realmente cambia muy poco, sólo le da un poco de cuerpo al caldo. Honestamente yo no las uso la mayoría del tiempo y el caldo queda igual de rico.

Agrega la salsa al caldo con el maíz y deja hervir de 15-20 minutos en fuego bajo hasta que la salsa cambie de un color verde claro a un color verde militar.  Prueba de sal.  El caldo entonces estará listo para servirse.

Mientras el caldo hierve con la salsa, desmenuza el pollo cocido.  Tienes la opción de bien, agregar el pollo cocido al caldo con la salsa, o bien, dejar el pollo aparte y servir un poco en cada plato. Yo generalmente regreso el pollo al caldo.

Lava la lechuga y rebánala finamente.  Lava y rebana finamente los rábanos, pela y pica finamente las 2 cebollas, pela y rebana los aguacates y corta en mitad los limones.

Sirve en un plato pozolero, o plato hondo, el caldo, pon un poco de pollo desmenuzado (en caso de que no hayas regresado el pollo al caldo), lechuga, rábanos, aguacate, cebolla, un puñito de orégano seco, y el jugo de medio limón. Si deseas que esté un poquito más picoso te recomiendo que prepares una salsa verde picosa y se la agregues al momento de servir.

También queda rico si le pones salsa de aguacate.

https://www.youtube.com/watch?v=NuCe-f4pSuw

Este pozole verde de pollo nunca falla. Mi receta lleva maíz pozolero, pollo, tomatillos, chiles verdes, orégano y ajo y más. Este antojito mexicano tradicional es ideal para fiestas, primeras comuniones, bautizos, Navidad y hasta para las Posadas. En este video te enseño como hacer el pozole verde auténtico mexicano y te doy mis tres secretos para que siempre te salga riquísimo. En esta receta usamos maíz pozolero de lata.  #pozoleverde #pozoledepollo #recetafácil#pozoleverdedepollo #pozoletradicional #desdemicocina #comidamexicana #recetadepozoleverde 

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IMPRIME LA RECETA DEL POZOLE VERDE DE POLLO
http://bit.ly/1UYRe0q

TIEMPOS EN VIDEO
1:42 Ingredientes del pozole verde de pollo
2:11 Como hacer el caldo para el pozole
2:18 Primer secreto
4:55 Ingredientes para la salsa verde del pozole
5:43 Segundo secreto
8:25 Ingredientes para servir el pozole verde de pollo
9:34 ¿Cuánto pozole hacer para 20 personas?
9:46 Tercer secreto
10:17 ¿Se puede congelar el pozole?

INGREDIENTES DEL POZOLE VERDE DE POLLO:
1 lata de 3 kg de maíz pozolero (108 oz)
1 pollo completo
2 cabezas de ajo, mas 4 dientes de ajo
1 kg tomatillos (aprox. 2 lb)
2 1/2 cebollas blancas medianas 
1-3 chiles serranos
2 manojos grandes de cilantro, lavado
2 cucharadas soperas de sal
2 cucharadas soperas de orégano seco
1 lechuga de bola (iceberg)
1 manojo de rábanos
2-3 aguacates
8-10 limones
1-2 bolsas de tostadas

***** UTENSILIOS RECOMENDADOS *****
Usados en el video. Estos enlaces son afiliados, es decir, si compras algo a través de ellos, recibimos una comisión, sin embargo el precio es el mismo para ti. Gracias.

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Platos pozoleros - https://amzn.to/2BbDqRh

MAS RECETAS DE COMIDA MEXICANA

****** EN EL CANAL *****

RECETAS DE PANADERIA MEXICANA
Teleras caseras paso a paso - https://youtu.be/M9nXIyjRWnE
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Pastel de tres leches - https://youtu.be/DT2rp2zn4JI

RECETAS FACILES DE COMIDA MEXICANA
Tacos de rajas con elote - https://youtu.be/mYNya_Beemw
Tortitas de atún - https://youtu.be/90sUcXj8k6A
Como hacer salsa verde - https://youtu.be/hioiLGRH6k0

BEBIDAS Y POSTRES MEXICANOS
Agua de piña colada - https://youtu.be/wx6b7BoMlsE
Crema batida - https://youtu.be/vXEO-HDfeaQ
Calaveritas de azúcar comestibles - https://youtu.be/WWiDEPaur7c

CONSEJOS DE COCINA
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Con qué servir el menudo - https://youtu.be/dauAXxVw_E4

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Pan de maíz con jalapeño - https://bit.ly/3837pam

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POZOLE VERDE DE POLLO | ¡La receta más fácil del mundo!

Chicken Pozole Verde is a comforting Mexican soup filled with shredded chicken and hominy in a comforting green chile broth. (gluten free, freezer friendly)

Chicken Pozole Verde

chicken thighs, (skin removed)

tomatillos, (husked and washed)

onion, (chopped)

jalapeño peppers, (seeded

chicken broth

coarse sea salt

white hominy, (drained and rinsed)

limes, radishes, jalapeños, cilantro, oregano

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

https://content.jwplatform.com/videos/EL0Y8hmK.mp4

Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth. (gluten free, freezer friendly)

Want to know how to make a Mexican pozole in less than 30 minutes? This authentic pozole recipe combines pozole verde and pozole rojo.

30-Minute Pozole Recipe

olive oil

pork

onion,

sea salt

cumin

coriander

chipotle

smoked paprika

white hominy, drained and rinsed

tomatoes

Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime

Heat the olive oil in a large soup...

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the pieces of bite-sized pork and stir...

Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.

Remove pork from pan. Leave any liquid in...

Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.

Add salt and spices and cook until fragrant,...

Add salt and spices and cook until fragrant, about 1 minute.

Add chicken broth, hominy, and diced tomatoes. Turn...

Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.

Add pork back to the pan. Lower heat...

Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.

Ladle pozole soup into bowls. Serve at the...

Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde. Each bite is filled with tender hominy and shredded jackfruit, making it a healthy and delicious Mexican stew!

Vegan Pozole Verde

vegetable broth (0.19)

dehydrated jackfruit,

can hominy, drained & rinsed (1.30)

garlic (0.04)

epazote (0.02)

(~8-10) tomatillos (0.45)

jalapeños

pumpkin seeds (0.14)

cilantro (0.14)

garlic (0.16)

Mexican oregano (0.03)

salt, more to taste (0.01)

onions

Cilantro

Shredded lettuce or cabbage

Lime wedges

Sliced chiles

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.

Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.

Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!

https://www.youtube.com/watch?v=eUifVFdgTOE

📋 FULL RECIPE 📋
https://brokebankvegan.com/pozole-verde/

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde (green pozole). Each bite is filled with tender hominy and shredded jackfruit, making a healthy and delicious Mexican stew!

Ingredientes en Español:
Sopa
4 tazas de caldo de verduras
0.88 onzas de yaca deshidratada
1 lata de 30 onzas de maíz molido, escurrido y enjuagado
1-2 dientes de ajo
½ cebolla blanca pequeña
1-2 ramitas frescas de epazote
Salsa verde
1 libra (~ 8-10) de tomatillos
1 cebolla blanca pequeña
2 jalapeños o serranos
¼ de taza de semillas de calabaza
½ taza de cilantro
4 dientes de ajo
1 cucharadita de orégano mexicano
1 cucharadita de sal, más al gusto
Para servir opcional
Cebollas en cubo
Cilantro
Lechuga o repollo rallado
Rábanos en rodajas
Rodajas de limón
Chiles en rodajas

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#pozoleverde #greenpozole #veganpozole

Pozole Verde (Vegan Green Pozole with Jackfruit)

You&#x27;ll love this Pozole Verde! It&#x27;s a Mexican stew made with chicken and hominy that&#x27;s flavored with tomatillos, poblano peppers, jalapenos, cilantro, garlic, and onion.

BEST Pozole Verde with Chicken

chicken breasts (about 2 pounds)

(28-ounce) can whole tomatillos (drained)

white onion (roughly chopped)

poblano peppers (stems and seeds removed, roughly chopped)

jalapenos (stems and seeds removed, roughly chopped)

cilantro leaves

garlic (smashed)

fine sea salt (plus more to taste)

(28-ounce) cans hominy (drained)

To a medium pot, add the chicken broth...

To a medium pot, add the chicken broth and bring to a simmer over medium heat. Add the chicken breasts and turn the heat down to medium-low (or until the broth is barely simmering) and cook until the chicken is cooked, tender, and reaches an internal temperature of 165 F on an instant read meat thermometer.

Use tongs to move the chicken to a...

Use tongs to move the chicken to a plate, and let it cool before shredding it. Reserve the cooking liquid.

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro,...

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro, garlic, and oregano to a food processor. Blend until the mixture is smooth.

Heat a large lidded pot over medium heat,...

Heat a large lidded pot over medium heat, then add the olive oil and swirl to coat the bottom of the pot. Add the tomatillo mixture and salt, and mix. Cover the pot (it will splatter while it cooks) and saute until the peppers and onions are cooked.  You can tell the peppers and onions are cooked because they won’t have a pungent raw flavor anymore and the color will change from a vibrant green to a yellowish green. This will take about 10-15 minutes.

Add the reserved cooking liquid, and stir to...

Add the reserved cooking liquid, and stir to combine. Stir in the shredded chicken and drained hominy, and simmer until the hominy is heated through (about 15 minutes).

Vegetarian Pozole Verde

2.2 lb bag of heirloom corn

.32 oz cal

Cooking oil

Spanish onions, medium diced

carrots, medium diced

cauliflower

tomatillos, peeled

poblano peppers

tsp cumin

tsp pink peppercorn

pumpkin seeds

tbsp sesame seed

pickled serrano pepper jalapeño

including

Salt and lime juice

Rinse the corn in a colander to remove any debris or chaff.

Pour the corn into a large nonreactive pot and add the cal directly into the pot. (You can also pre-mix a slurry of cal and water and add to the water to ensure even distribution.) Add just enough water to cover the corn by 4 inches [10 cm] and stir everything together with a spatula to evenly incorporate.

Cover the pot (optional; however, it helps to get to temperature faster) and place over high heat. Bring to a boil, then lower the heat to medium for a simmer. Using a fine-mesh sieve, skim any unwanted kernels or particles that float to the surface and discard.

Cook the corn for about 20 to 30 minutes, depending on the varietal stirring every 5 minutes or so to keep the corn from sticking and to keep the cal well distributed. Check a kernel for done-ness using the following method:-Remove a kernel and rub it between your fingers. You want the skin to easily slide off.-Taste a kernel. When it’s ready, it will be tender, but still quite al dente (like a boiled peanut or roasted cashew) with a firm chalky center.

Continue cooking if necessary, checking every 5 minutes, until the skins are loosened and you have reached the desired texture and flavor. Remove from the heat and cover the pot. Let the pot sit undisturbed for 6 to 12 hours.

Drain the steeped corn, now called nixtamal, into a colander. Rinse, massage, and agitate the nixtamal vigorously until no skins remain.

Fill a separate pot with enough water to cover the nixtamal with about 2 in [5 cm] of water. Bring to a boil over high heat, then lower to a simmer (medium-high heat). Add the rinsed nixtamal and cook until it softens to your desired texture (between 2 and 6 hours). 

Toast all spices and grind them to a fine powder using a spice grinder or molcajete.

The tomatillo and poblano and garlic can either be boiled OR charred on a comal (my preference). You’ll then need to peel the peppers, but leave the charred skin on the tomatillos and garlic.&amp;nbsp;

Place everything into a blender and pulse until it looks and has the consistency of a thick salsa.&amp;nbsp;Use water if it needs to be thinned out but don’t thin it out too much as it should be a thicker consistency.&amp;nbsp;

Season with salt and lime to your taste. Add more serrano if you want it spicier.&amp;nbsp;

Next, sauté the vegetables in some type of fat. I use grapeseed oil but you can use any neutral fat. 

Once the vegetables start to soften (but aren’t fully soft!) add the nixtamalized corn with all of the cooking liquid. I like my vegetables to still have a bite to them, so I don’t let them cook too far or else they’ll be mushy.&amp;nbsp;

Top 8 pozole verde recipes from across the web

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Top Tags

Pozole Verde de Pollo

Green Pozole with Chicken

Pozole Verde de Pollo

Chicken Pozole Verde

30-Minute Pozole Recipe

Vegan Pozole Verde

BEST Pozole Verde with Chicken

Vegetarian Pozole Verde

Top 8 pozole verde recipes from across the web

The most viewed pozole verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pozole Verde de Pollo

Green Pozole with Chicken

Pozole Verde de Pollo

Chicken Pozole Verde

30-Minute Pozole Recipe

Vegan Pozole Verde

BEST Pozole Verde with Chicken

Vegetarian Pozole Verde

The most viewed pozole verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine