Pozole Verde

Pozole Verde

  Ready in : 45 mins

Pozole Verde is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 464 calories, 47g of protein, and 16g of fat per serving. For $2.99 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up water, bay leaf, olive oil, and a few other things to make it today. 1 person were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Similar recipes are Crockpot Green Chicken Pozole (Pozole Verde), Pozole Verde, and Turkey Pozole Verde.

Ingredients

water

water

9 cups

bay leaf

bay leaf

1

onion

onion

1 large

garlic cloves

garlic cloves

6

chicken thighs

chicken thighs

3 pounds

tomatillos

tomatillos

1 pound

jalapeño chiles

jalapeño chiles

2

cilantro

cilantro

0.75 cup

oregano

oregano

1 teaspoon

olive oil

olive oil

2 tablespoons

hominy

hominy

30 oz

garnishes: radish

garnishes: radish

6 servings

Cooking in Steps

  1. 1
    Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a large heavy pot, then reduce heat and simmer 10 minutes.

    bay leaves

    bay leaves

    garlic

    garlic

    onion

    onion

    water

    water

    salt

    salt

    pot
    pot
  2. 2
    Add chicken and poach at a simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.

    whole chicken

    whole chicken

  3. 3
    Transfer chicken to a cutting board to cool. Strain the broth and discard the solids. When the chicken cools shred it with a fork.

    whole chicken

    whole chicken

    broth

    broth

    cutting board
    cutting board
  4. 4
    Simmer tomatillos and remaining onion in remaining cup water until tender, about 10 minutes.

    tomatillos

    tomatillos

    onion

    onion

    water

    water

  5. 5
    Drain vegetables and pure in a blender with jalapeos, 1/4 cup cilantro, oregano, remaining garlic, and 1 1/2 teaspoons salt.

    vegetable

    vegetable

    cilantro

    cilantro

    oregano

    oregano

    garlic

    garlic

    salt

    salt

    blender
    blender
  6. 6
    Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add pure. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the chicken broth and meat and simmer 40 minutes

    chicken broth

    chicken broth

    meat

    meat

    cooking oil

    cooking oil

    pot
    pot
  7. 7
    Serve in large bowls with garnishes.

    bowl
    bowl