Easy Chicken Pozole Verde {Green Pozole}
Easier to make than the traditional Chicken Pozole Verde (Green Pozole)...all cooked in one pot, in just a few simple steps!
Here we use chopped up boneless skinless chicken meat (either breast or thighs). So, no having to cook the chicken first and less cooking time!
We also simplified the process with no pre-roasting of the chiles and veggies necessary, (although you certainly can add that step if you prefer!)
Instead, the ingredients for the green chile sauce are blended, then fried in just a bit of oil, and cooked down a bit to deepen the flavor. After that, all ingredients are added to the same pot and simmered until the chicken is cooked through (about 15-20 minutes). That's it!
Ready to garnish with all of your favorite toppings! We like adding a little bit of everything. One thing I recommend you not skip is the lime juice!
We usually leave out the jalapeño peppers from the blended green chile sauce to make it more kid-friendly. We just add fresh sliced jalapeños afterwards to our own bowls.
Click for more tips and the FULL DETAILED RECIPE HERE:
(Recipe for Crockpot and Instant Pot are also included)
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How To Make Pozole Soup - Authentic Mexican Stew
Pozole is a Mexican Stew traditionally made with shredded pork, chilli broth enriched with pork stock and hominy, a type of maize that is most commonly found in Latin America. You can also find different variations of Pozole in Mexico: white pozole is made with a clear broth, green pozole made with poblano chilli, tomatillo and coriander, and the most popular red pozole made with Mexican dried chillies.
Pozole can be prepared with pork, beef or chicken. These days you can even find vegan versions of this traditional dish made with mushrooms, so there is something for everybody! Gran Luchito’s Chipotle Paste is so rich in flavour that it makes it the perfect addition to our pozole recipe and creates a smoky chilli version of this dish.
The recipe follows a very simple process of searing the meat and browning the onions, to then placing everything into a slow cooker alongside the Chipotle Paste, oregano, beef stock and the cooked onions. The slow cooker then does its magic and transforms the piece of meat into something that is so tender and easily shredded and succulent. This, combined with the chipotle stock and hominy make a very tasty stew!
Just remember to have all of your garnishes ready to be served on the side; iceberg lettuce, fresh coriander, chopped raw onion, finely sliced radishes, a bit of Smoky Chipotle Fajita and Taco Mix and lime wedges!
This Pozole Soup would be a great starter before tucking into either our Chorizo and Winter Veg Enchiladas or our Beef Picadillo Recipe.
INGREDIENTS
700g ox cheeks or brisket
2 white onions (finely diced)
5 garlic cloves (minced)
2 bay leaves
1 tbsp oregano
700ml of beef stock
300ml of water
1 cup of coriander, leaves and stems roughly chopped
1 tbsp Chipotle Paste
1 tbsp salt
1 tsp ground black pepper
500g of hominy (drained and washed thoroughly)
¼ iceberg lettuce (finely sliced)
4-5 radishes (finely sliced)
Handful of coriander (finely chopped)
2-3 limes (cut in wedges)
Smoky Chipotle Fajita and Taco Mix (a pinch to taste, as garnish)
HOW TO MAKE
Heat a large pan over a high heat and add the vegetable oil. Add the beef and sear it all over. Once it’s ready remove it from the pan and set aside.
In the same pan fry the onion and garlic slowly over a low heat and set aside.
Add the meat to the slow cooker, with the cooked onions, bay leaves, oregano, beef stock, water, coriander, Chipotle Paste, until the contents are submerged. Stir in the salt and freshly ground black pepper, and set the heat to high for 2 hours.
After 2 hours remove the fat at the top of the liquid with a spoon and discard.
Pick the meat out of the slow cooker and shred it into smaller bite-size chunks. Once the meat is ready, put it back into the slow cooker alongside the hominy and cook everything on high for 1 more hour.
Serve your pozole hot with everything on the side ready to assemble it: shredded iceberg lettuce, sliced radish, roughly chopped fresh coriander, wedges of lime to squeeze and Smoky Chipotle Fajita and Taco Mix for that perfect final touch. Enjoy!
CHORIQUESO Recipe ???? My Favorite Mexican Restaurant Appetizer
VERDE POZOLE | Dairy Free Recipes | Plantbased Mexican Food
Pozole is more of a tradition, than it is a soup. 100’s of years of passion and love are boiled down to create this wonderful recipe. Different than any other Mexican soup, it’s always made with hominy, (dried corn kernels) that gives this dish it's unique textured taste.
In this video, Chef Bai shows us how to make a deliciously simple roasted salsa Verde Pozole recipe from scratch. Made with wholesome, clean plant based ingredients to help you feel great from the inside out. This recipe is inexpensive, dairy free, gluten free, and guilt free!
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Rach's Rich and Flavorful Poblano-Black Bean Chili
Watch Rachael show you how to make her roasted poblano, black bean + hominy chili; it's super-easy to make, richly flavored and vegetarian!
How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
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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.