Chicken Pozole Verde Recipe

Hola mis amores! It’s your girl, Bernie, author of Herencia Cookbook, full of authentic SalviMex recipes with a modern twist. Today, I am happy to share a delicious Chicken Pozole Verde recipe.  

Chicken Pozole Verde Recipe

Difficulty: Medium
Time: 2 hours
Servings: 8
Chicken Pozole Verde Recipe

Ingredients

  • Two 24 oz cans of Juanita’s hominy 
  • 6 chicken legs
  • Apple cider vinegar, 1 tablespoon and 1 teaspoon 
  • 6 Tomatillos
  • 1 handful Cilantro
  • 2 jalapeño peppers
  • 1 serrano pepper
  • 2 poblano peppers
  • 1 onion, peeled and cut in half
  • 1 whole head of garlic + 2 garlic cloves
  • 2 tablespoons Knorr chicken-flavored seasoning 
  • 1 bay leaf
  • Salt, al gusto
Garnishes
  • Radishes, sliced, al gusto
  • Romaine lettuce, chopped, al gusto
  • Lemon wedges, al gusto

Directions

  • Rinse chicken legs. Then, place them in a bowl of clean, cool water with one tablespoon of apple cider vinegar.
  • As the chicken legs soak in the water and vinegar mixture, open the cans of hominy. Drain and rinse the hominy. Place hominy in a separate bowl of cool water to soften.
  • On the stove, heat a soup pot on medium heat. Fill halfway with water. 
  • Add bay leaf, head of garlic, and half an onion.
  • Once the water is boiling, remove chicken legs from the bowl of water and add the chicken legs to the soup pot. Discard the water and vinegar mixture.
  • Add a teaspoon of apple cider vinegar to the soup pot, as this helps to pull minerals from the chicken bones. 
  • Add the hominy and salt to the soup pot.
  • Simmer for one hour.
  • As the soup simmers, char the poblano peppers on a comal until they are evenly browned/blacked on each side.
  • Once the poblanos are evenly charred, after about ten minutes, put the charred poblano peppers in a plastic bag to steam them.
  • As the soup cooks and the poblanos steam, in a separate pot, bring the tomatillos, jalapeños, and serrano peppers to boil.
  • Once the tomatillos are soft and change color, after about ten minutes, turn off the flame. 
  • Remove the tomatillos, jalapeños, and serrano to a blender. Do not blend quite yet.
  • By now, the poblanos should be ready to peel.
  • Peel the poblanos, cut off the stem and remove the seeds. Add the peeled poblanos to the blender.
  • Now, add 2 garlic cloves, half onion, cilantro, and Knorr chicken seasoning to the blender. Liquify.
  • Señora típ: add a little bit of caldo from the soup pot into the blender to get things going.

  • Add the liquified salsa to the soup pot.
  • Bring to a boil for an additional 10-15 minutes.
  • Remove bay leaf, half onion, and head of garlic.
  • Take the chicken legs out. Shred the chicken. Dispose of the bones. Add the chicken back to the soup pot.
  • Serve in a bowl with a generous squeeze of lemon, and top with lettuce and radishes.
  • Enjoy!

What do you think of this delicious chicken pozole verde recipe? Please let me know in the comments. I love to hear from you! And remember, if you want to throw down in your kitchen, señora style, then be sure to check out my blog and my cookbook for authentic Salvi Mex recipes with a modern (and sometimes healthy) twist. Until next time, se me cuidan!

Pozole Verde

Bernie
This is an amazing dinner that you simply have to try!
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 24 oz cans of Juanita's hominy
  • 6 chicken legs
  • Apple cider vinegar 1 tablespoon and 1 teaspoon
  • 6 Tomatillos
  • 1 handful Cilantro
  • 2 jalapeño peppers
  • 1 serrano pepper
  • 2 poblano peppers
  • 1 onion peeled and cut in half
  • 1 whole head of garlic + 2 garlic cloves
  • 2 tablespoons Knorr chicken-flavored seasoning
  • 1 bay leaf
  • Salt al gusto
  • Radishes sliced, al gusto
  • Romaine lettuce chopped, al gusto
  • Lemon wedges al gusto

Instructions
 

  • Rinse chicken legs. Then, place them in a bowl of clean, cool water with one tablespoon of apple cider vinegar.
  • As the chicken legs soak in the water and vinegar mixture, open the cans of hominy. Drain and rinse the hominy. Place hominy in separate bowl of cool water to soften.
  • On the stove, heat a soup pot on medium heat. Fill halfway with water.
  • Add bay leaf, head of garlic and half an onion.
  • Once the water is boiling, remove chicken legs from the bowl of water and add the chicken legs to the soup pot. Discard the water and vinegar mixture.
  • Add a teaspoon of apple cider vinegar to the soup pot, as this helps to pull minerals from the chicken bones.
  • Add the hominy and salt to the soup pot.
  • Simmer for one hour.
  • As the soup simmers, char the poblano peppers on a comal until they are evenly browned/blacked on each side.
  • Once the poblanos are evenly charred, after about ten minutes, put the charred poblano peppers in a plastic bag to steam them.
  • As the soup cooks and the poblanos steam, in a separate pot, bring the tomatillos, jalapeños and serrano peppers to boil.
  • Once the tomatillos are soft and change color, after about ten minuets, turn off the flame.
  • Remove the tomatillos, jalapeños and serrano to a blender. Do not blend quite yet.
  • By now, the poblanos should be ready to peel.
  • Peel the poblanos, cut off the stem and remove the seeds. Add the peeled poblanos to the blender.
  • Now, add 2 garlic cloves, half onion, cilantro and Knorr chicken seasoning to the blender. Liquify.
  • Señora típ: add a little bit of caldo from the soup pot into the blender to get things going.
  • Add the liquified salsa to the soup pot.
  • Bring to a boil for an additional 10-15 minutes.
  • Remove bay leaf, half onion and head of garlic.
  • Take the chicken legs out. Shred the chicken. Dispose of the bones. Add the chicken back to the soup pot.
  • Serve in a bowl with a generous squeeze of lemon, and top with lettuce and radishes.
  • Enjoy!

Notes

Herencia Cookbook is currently available for sale on Amazon.    

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