How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
Get the full recipe:
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
How to Make POZOLE VERDE, The BEST Step By Step Recipe + All the Secret TIPS for #recipe
Pozole is a Mexican comfort food CLASSIC! Yes, the most traditional Pozole Rojo is undeniably PERFECT! But every so often especially during spring and summer; I like to make Pozole Verde for my family. This delicious soup is made with chicken and hominy in a delicious green poblano chile broth made from tomatillos, jalapeños, and cilantro. It’s light, comforting, and packed with chicken broth nutrients that are sure to put you and your loved ones in a healthy relaxing food coma. Make sure to thank the cook in your home for taking the time to bring you back to life as they welcome you back home with a delicious meal. Please enjoy! ❤️ Sisters, Steph & Cloud
???? Make sure that you have the bell turned on, so you will definitely not miss any of our videos!! ❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
???? Previous Recipe -
???? Remember that during the hot season ???? It’s important to have some warm soup to help you ????off ????
Ingredients
6 chicken breast
1 large can of Hominy
3 roasted poblano peppers
2 roasted jalapeños
8 Tomatillos
1 cup roasted pumpkin seeds
1 cup of baby spinach
6 radish leaves
1/2 bunch of cilantro
1 tbsp Mexican oregano
1 tsp black pepper
*epazote is a leafy aromatic herb and traditionally used in this recipe; if you have access to it use 6 leaves with stem
Optional- For added flavor I like to use 1 to 2 Anaheim peppers (or use 1 can Green Chile)
Serve by topping with thinly sliced iceberg lettuce, red radishes, cilantro, onions, lime juice, and tostadas with cream, and a lot of people love this soup with a little avocado on top!
Easy Chicken Broth base for soups
2 chicken legs with thighs
12 cups of water
1/2 large onion
6 garlic cloves
6 bay leaves
6 TBSP chicken bouillon
1 tbsp salt
Bring water to a boil and add all your ingredients. Boil for 15 mins and removed the impurities. Please your pot on a med to med-low heat and boil for the remaining 1 hr 15 mins. Removed the onion and garlic cloves and add to your blender. Remove bay leaves and toss.
I keep the legs cooking throughout the whole process as it will enhance the flavor of the broth
TIP‼️ This soup freezes well and makes for a great leftover or lunch.
You might see some green foam at the top of your pozole, Not to worry once you reach the right heat temperature around the 20-minute mark you will see everything thin and smooth.
Pozole should take 25 to 30 mins or until your hominy is tender and soft
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to Make Pozole in a Slow Cooker | Slow Cooker Recipes | Allrecipes.com
Get Isabel’s recipe for Pozole in a Slow Cooker at
Watch how to make a traditional Mexican stew with pork, hominy, and dried chile peppers. In this version, we use a slow cooker, making it a perfect meal to prepare in the morning and be ready to enjoy in time for dinner.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks
The secret to this posole recipe is using Ancho chile powder. The flaver is more rustic and there is less heat than regular chile powder. You will find this Mexican soup to be very easy to make.
Visit my website:
My Free Newsletter:
Connect with me on FACEBOOK yet?
TWITTER:
Pinterest:
Google+:
Instagram:
Posole Pozole (Mexican Soup)
Ingredients:
2 ½ lbs. Chicken thighs
4 Tbsp. plus 1 tsp. Ancho chile powder
1 tsp. Oregano
1 tsp. Ground cumin
½ tsp. Smoked paprika
4 cloves garlic, minced
1 large onion, minced
2 cans (30 oz. each) Hominy (Mexican corn)
8 cups low sodium chicken broth
Salt to taste
Condiments:
Lime wedges
Cilantro, chopped
Cabbage, thinly sliced
Directions:
In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.
Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.
While the chicken is cooking we will saute up the onions. In a large frying pan add about a tablespoon of olive oil over medium high heat. Add the onion and lower the heat to medium and saute for about 18 minutes.
Next add the garlic and saute for an additional 2 minutes.
Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.
Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.
Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.
When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.
Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny
Homemade sausage is always fun to make and this jalapeno and cheese javelina sausage turned out great. How to make smoked sausage is showed in detail on this video of charcuterie. If you have never tried javelina then a great way might be by making sausage with it. Thanks for watching and please share this video of Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny.
Recipe
Jalapeno and Cheese Sausage
5lbs Javelina
4lbs Pork Shoulder
1lbs Fat Back
4tbl Garlic Powder
4tbl Black Pepper
6tbl Kosher Salt
1can Tomato Paste (6oz)
6-8 Jalapeno Peppers
8oz Cheddar Cheese
Grind the meats with a medium grind
Shred or dice cheese
Mince Jalapenos
Mix all ingredients and stuff into casings.
For smoking the sausage add 2tsp (or to manufacturers instructions) of pink salt and cold smoke up to 4 hours.
Subscribe for more great recipes:
Click Here to share this video on Facebook
Here is a playlist that you may find interesting:
For my most recent upload click here:
Weston #12 Grinder
_________________________________________________
Please Help Support This Channel By Using Our Affiliates
MEAT grinders, stuffers, vacuum sealers, dehydrators, and other meat storage and processing items.
Shop Cabela's
Get your own Lion Grill:
Get your own Thermapen:
Get your own Weber Performer here:
My Amazon Store:
Campmaid:
Remember to use ChefJohnny at checkout for a 20% Discount.
You can support us here Thanks for your support!
__________________________________________________
Thanks to John Stewart and Jeff Gore for providing music for my videos.
Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you.
Thanks
Chef Johnny
#texasstylecuisine #texasstylebbq #texasstylebbqandcuisine