Are you craving a warm, comforting, and incredibly flavorful meal? Look no further than this delicious Chicken Green Pozole recipe! This traditional Mexican stew is bursting with vibrant flavors and textures, perfect for a cozy night in or a festive gathering. It’s surprisingly easy to make, even for beginner cooks, and offers a healthy and satisfying meal the whole family will adore. Get ready to experience the magic of homemade cooking with this simple yet impressive dish!
Ingredients:
This recipe yields about 8 servings. Adjust as needed for your crowd.
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For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
- 12 cups water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
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For the Pozole:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, seeded and minced (optional, adjust to your spice preference)
- 1 (28-ounce) can tomatillos, drained and roughly chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups chicken broth (from the cooked chicken)
- 2 cups hominy, rinsed
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 cup chopped cilantro, for garnish
- Lime wedges, for serving
- Optional toppings: shredded lettuce, radishes, avocado, crumbled cotija cheese
Instructions:
Step 1: Prepare the Chicken Broth:
Place the whole chicken (or chicken thighs) in a large stockpot. Add water, onion quarters, garlic cloves, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through. Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Strain the broth and set aside.
Step 2: Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeños (if using) and cook for another minute until fragrant.
Step 3: Simmer the Pozole:
Add the chopped tomatillos, diced tomatoes, 4 cups of the reserved chicken broth, hominy, oregano, and cumin to the pot. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or longer for a richer flavor. Stir occasionally.
Step 4: Add the Chicken:
Stir in the shredded chicken. Season with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld.
Step 5: Serve and Enjoy!
Ladle the pozole into bowls and garnish generously with chopped cilantro. Serve with lime wedges and your favorite toppings, such as shredded lettuce, radishes, avocado, and crumbled cotija cheese.
Tips for the Best Chicken Green Pozole:
- For a deeper flavor, roast the chicken before simmering it in the broth.
- If you don’t have tomatillos, you can substitute with an equal amount of canned green chiles.
- Feel free to adjust the spice level by adding more or less jalapeños.
- For a thicker pozole, simmer it uncovered for a longer period to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetarian Pozole: Substitute the chicken with 2 (15-ounce) cans of chickpeas or white beans. You will also need to adjust the seasoning accordingly.
- Spicy Pozole: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 10-15g Carbohydrates: 30-40g
This Chicken Green Pozole recipe is a delightful blend of healthy ingredients and vibrant flavors. It's a perfect example of delicious and easy recipes for weeknight dinners or special occasions. Enjoy the process of homemade cooking and the satisfaction of creating this flavorful fiesta in your own kitchen!