I want to start this blog post about green pozole, by saying how insanely good this is. At first glance, you might think it’s a lighter take on the classic pozole, but let me tell you, the flavors packed into this bowl are absolutely amazing! I can’t hide the fact that I devoured not one, but two generous bowls of this fantastic green pozole recipe, one right after the other. That’s how much I’m smitten with it!
This amazing green pozole recipe was a creation of my sister’s culinary intuition, and let me tell you, her intuition is like a hidden superpower when it comes to flavors. She’s already known for her cherished family recipes, but it’s clear that there’s so much untapped creativity waiting to be explored. It’s that untapped potential that inspired us to start this blog in the first place – to share her recipes and bring her inventive dishes to more people’s tables.
Ingredients:
- 1 Whole chicken cut into pieces (or 4-5 lb of chicken breast)
- 4-5 Cups Pozole kernels / Hominy
- 2 Garlic cloves
- 1/4 Yellow Onion piece
- 2 Bay leaves
- 1 Tablespoon Oregano
- 1 Tablespoon Chicken bouillon powder
- 1.5 Tablespoon Salt
Green sauce:
- 12-14 Tomatillos
- 2 Poblano peppers
- 4-5 Serrano peppers
- 1 Garlic clove
- 1 Bunch Cilantro
- 1/4 Yellow Onion piece
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Chicken bouillon powder
Toppings: (optional)
- Lettuce, shredded
- Radishes, sliced
Instructions:
- Put chicken, onion, garlic cloves, bay leaves, oregano, chicken bouillon powder, and salt in a big pot with water. Boil for about 20-30 minutes. Be sure to scoop off any foam that forms on top with a large spoon.
- In another pot, start making the green sauce by boiling tomatillos, serrano peppers, onion, and garlic clove.
- While everything is cooking, grill the poblano peppers on medium heat or over a flame, then peel off the skin and remove the seeds.
- Blend the green sauce by combining the ingredients, cooked tomatillos, serrano peppers, onion, garlic, poblano peppers, cilantro, chicken bouillon powder, salt, pepper, and around 1/2 cup of chicken broth from the chicken pot.
- Strain the green sauce as you add it to the chicken pot.
- Add the pozole kernels and let the pozole simmer so the flavors mix well.
- Serve in bowls, and top with your favorite Mexican garnishes. Enjoy!
Blender Tip for green pozole
If you happen to have a plastic blender and you’re a bit concerned about adding super hot ingredients, it’s a smart move to let those green sauce components cool for about 10 minutes before tossing them into the blender. This way, you can ensure your blender stays in great shape and blends everything smoothly without any worries.
Pozole kernels, also known as hominy
We like to stick to old-school methods when it comes to traditional Mexican pozole. That’s why, in our kitchen, we take the time to pre-cook and meticulously clean the pozole kernels by removing their skins. However, we understand that not everyone has the luxury of time, so you can absolutely skip this step and go for the convenience of canned pozole kernels if that works better for you. It’s all about making this dish in a way that suits your schedule and preferences.
The importance of Removing the foam
We really want to insist on the significance of this step in our green pozole recipe. In comparison to red pozoles, our green version is relatively light. However, when you’re dealing with red meat in pozoles, it becomes even more crucial to remove the foam that develops on top of the pot while the meat is cooking. We’ve had our fair share of pozoles in the past where it was evident that this step was skipped. In those instances, the fat content is notably high, the flavor tends to be much tangier, and, above all, it’s quite unhealthy to leave that foam in your meal. So, don’t underestimate the importance of skimming off that foam to ensure a delicious and healthier pozole experience.
Light green pozole recipe
There’s a pretty good chance that the reason I couldn’t resist indulging in not one, but two heaping bowls of this chicken green pozole recipe is because it’s not only incredibly delicious but also surprisingly light on the fat content. It’s the kind of meal that leaves you feeling guilt-free and satisfied.
In the end, this green pozole recipe is a winner on so many levels. It’s delicious, easy to make, and packs in wonderful flavors. Plus, with the option to tweak certain steps to match your preferences or available equipment, it’s a versatile dish that can be enjoyed by all. Whether you’re a fan of traditional pozole or new to it, this recipe is sure to leave you with a smile and a satisfied appetite. Give it a try and discover the delightful world of homemade green pozole for yourself!
SPICY SAUCE TO GIVE THIS GREEN POZOLE AN EXTRA KICK!
Spicy Salsa Ingredients:
- 5-6 Serrano peppers
- 1/2 Cup Lime juice
- 1 Teaspoon Salt
Instructions:
- In a small blender, mix all ingredients and serve with this amazing green pozole or your favorite Mexican dishes.
Thank you so much for reading this blog post that was all about green pozole, we hope you give this recipe a try, or if it inspires you to try a similar dish. We would love to know everything about it, you can comment on the section below or contact us here.
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