Pozole Verde de Pollo (Green Chicken Pozole)

INGREDIENTS

• 14 cups (3.3 L) water (to boil chicken and create broth)
• 3 lbs (1.36 kg) chicken (whatever you have available)
• 1 lb (454 g) tomatillos (or green tomatoes)
• 1 large onion
• 4 cloves garlic
• 2 dried bay leaves
• 2 chicken bouillon cubes
• 1 tbsp Mexican oregano
• salt and pepper to taste
• 2 poblano peppers
• 1/3 cup (50 g) pumpkin seeds toasted
• 1 handful of fresh cilantro
• 1 big handful baby spinach
• 3 - 30 OZ cans of hominy (drained and rinsed)

OPTIONAL: Add 1-2 jalapenos for a spicy pozole.

You'll need an 8 quart pot.

DIRECTIONS

1. In a large pot add water, chicken, onion, garlic, dried bay leaves, chicken bouillon, salt, pepper, Mexican oregano and bring to a simmering boil and cook for 35 to 40 minutes
   • NOTE: Cook time may very if chicken is not properly thawed
2. Once chicken is cooked, remove from pot, shred and set aside for later use
3. Discard bay leaves
4. Strain pot of chicken broth and reserve broth for later use
5. Place contents from strainer into the bender along with toasted pumpkin seeds, roasted and cleaned poblano peppers, a handful of cilantro, handful of spinach, 1 cup of reserved chicken broth and puree until smooth
6. In a preheated large pot add puree and simmer for 3 minutes then add remaining reserved chicken broth
7. Now add drained and rinsed hominy and cook for 25 minutes
8. Next add shredded chicken and taste for salt
9. Add salt to taste if needed
10. Continue to simmer for 10 to 15 minutes and serve
11. Top with shredded cabbage, fresh squeezed lime, thinly sliced cherry radishes and chopped fresh onion

NOTE:  This recipe serves at least 8 to 10 single servings

Now for the Pozole Rojo (Red Pozole)

INGREDIENTS

• 4 to 4 1/2 Liters of water (18 cups water)
• 3 to 4 lbs Pork meat
• 4 Chile Ancho 
• 5 Chile Guajillo
• 2 Chile Arbol (optional)
• 2 bay leaves
• Start with 1 tbsp Kosher salt then adjust salt after Pozole done
• 1/2 large onion
• 7 cloves of garlic
• 4 cups chicken broth (4 cups water and 2 Knorr Chicken bouillion cube)
• 2 tsp ground cumin
• 1 tbsp dried Mexican oregano
• 5 cups White Hominy or (4) 15.5 oz cans (drained and rinsed)

How To Make Red Pozole | Pozole Rojo Recipe