Pozole Verde con Pollo (Green Chicken Pozole)
Pozole Verde con Pollo is a traditional Mexican stew that showcases the vibrant flavors of fresh ingredients. This hearty dish features nixtamal, which is dried corn cooked with lime, allowing the kernels to pop open as they simmer to tender perfection. The base is enriched with tender, shredded chicken and a zesty blend of roasted poblanos, fresh cilantro, and garlic, creating a comforting and flavorful experience with every spoonful. Served with crunchy toppings like crisp lettuce, spicy serrano peppers, and bright lime wedges, this dish is perfect for gatherings or a cozy family meal. It embodies the spirit of Mexican cuisine, providing warmth and nourishment that brings everyone together around the table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
nixtamal
2 lb (Rinse thoroughly)
water
6 quarts (For cooking nixtamal)
water
1 cup (For blending)
chicken breast halves
6, about 4 pounds (Rinse and set aside)
salt
6 1/2 teaspoons (Divided, to season chicken and pozole)
poblano peppers
1 lb (Wash, discard stems and seeds, and cut into chunks)
cilantro
1 bunch (Wash and trim stems)
onions
2 medium, divided (Slice one and dice the other)
garlic
4 cloves (Peeled)
iceberg lettuce
1 head (Shredded)
serrano peppers
6 (Sliced)
limes
4-6 (Cut into wedges)
dried oregano
1/4 cup (Or more, to taste)
corn tortillas
1 package (Crisp for serving)
Instructions
1
Begin by rinsing the nixtamal thoroughly in a strainer, then transfer it to a large Dutch oven or heavy pot.
2
Add 4 quarts of water to the pot and bring the mixture to a boil. Once boiling, reduce heat and simmer lightly, keeping the pot loosely covered for about 2 hours or until the nixtamal is tender and its kernels begin to pop.
3
Ensure that you check periodically to prevent the water from drying out; you want to have enough moisture to keep the nixtamal soft.
4
While the nixtamal cooks, prepare the chicken. Rinse the chicken breasts and place them in a separate pot with 2 quarts of water, adding 2 teaspoons of salt. Bring this pot to a boil, then reduce heat, cover, and let simmer for 1 hour.
5
After the hour has passed, strain the chicken broth and make sure you have 8 cups of liquid, adding more water if necessary. Shred the chicken, discarding any skin and bones, then set the chicken and broth aside.
6
Once the nixtamal is tender, transfer it to a bowl and rinse the pot to remove any residue. Return the nixtamal to the pot.
7
Prepare the poblano chiles by washing them, removing their stems and seeds, and cutting them into chunks. Wash the cilantro and trim the ends of the stems.
8
In a blender, combine the poblano chunks, cilantro, and 1 cup of water. Blend until smooth.
9
Dice one onion and set aside. To the pot with nixtamal, add the chile-cilantro puree, the chicken broth, the sliced onion, garlic cloves, and 4 1/2 teaspoons of salt. Stir well to combine, bring the mixture to a boil, then reduce heat. Cover and let simmer for 30 minutes.
10
Stir in the shredded chicken and let it cook for an additional 15 minutes to allow the flavors to meld.
11
Prepare your garnishes by dicing the remaining onion and placing it in a bowl. Arrange the shredded iceberg lettuce, sliced serrano chiles, lime wedges, and dried oregano in separate bowls. Crisp the corn tortillas by baking or frying them until golden.
12
To serve, ladle the pozole into large soup bowls and invite everyone to garnish their bowls with the lettuce, serrano chiles, lime juice, oregano, and crispy tortillas.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pozole Verde con Pollo?
Pozole Verde con Pollo is a traditional Mexican stew made with nixtamal (hominy), shredded chicken, and a vibrant green sauce of roasted poblanos, fresh cilantro, and garlic.
What is nixtamal?
Nixtamal is dried corn that has been cooked with lime, causing the kernels to pop open and become tender when simmered.
How much nixtamal is required for this recipe?
The recipe requires 2 pounds of nixtamal, which should be rinsed thoroughly before cooking.
How long does it take to cook the nixtamal?
The nixtamal should be simmered lightly for approximately 2 hours or until it is tender.
How do you know when the nixtamal is ready?
The nixtamal is ready when the kernels begin to pop open and become soft.
How do you prepare the chicken for the pozole?
Rinse 6 chicken breast halves and boil them in 2 quarts of water with 2 teaspoons of salt for 1 hour, then shred the meat.
How much chicken is used in this recipe?
The recipe calls for 6 chicken breast halves, weighing approximately 4 pounds.
What should be done with the chicken broth?
The chicken broth should be strained and measured to ensure you have 8 cups, adding water if necessary, and then set aside for the soup base.
What ingredients make up the green sauce?
The green sauce is a puree made of 1 pound of poblano peppers, 1 bunch of cilantro, and 1 cup of water blended until smooth.
How do you prepare the poblano peppers?
Wash the peppers, remove the stems and seeds, and cut them into chunks before blending.
How many onions are used and how are they prepared?
Two medium onions are used; one is sliced to be cooked in the soup, and the other is diced for use as a garnish.
How much garlic is included in the recipe?
The recipe uses 4 peeled cloves of garlic, which are added directly to the pot with the broth and nixtamal.
How much salt is used in total?
A total of 6 1/2 teaspoons of salt is used, divided between seasoning the chicken and the final pozole mixture.
When do you add the chile-cilantro puree?
The puree is added to the pot once the nixtamal is tender and has been returned to a clean pot with the broth and other seasonings.
How long does the soup simmer after adding the sauce?
After adding the puree and broth, the mixture should simmer covered for 30 minutes.
When is the shredded chicken added to the soup?
The shredded chicken is stirred in after the 30-minute simmer and cooked for an additional 15 minutes to meld the flavors.
What toppings are recommended for Pozole Verde?
Common toppings include shredded iceberg lettuce, sliced serrano peppers, lime wedges, diced onion, dried oregano, and crispy corn tortillas.
What kind of lettuce is best for this dish?
Iceberg lettuce is recommended because it provides a crisp texture that complements the hot stew.
How do you prepare the corn tortillas?
The corn tortillas should be baked or fried until they are golden and crispy.
How many serrano peppers are suggested for garnishing?
The recipe suggests using 6 sliced serrano peppers for those who want to add extra spice.
What is the purpose of lime in this recipe?
Lime wedges are served on the side so guests can squeeze fresh juice into their bowls to brighten the flavors.
How much oregano should be used?
The recipe calls for 1/4 cup of dried oregano, though more can be added to taste as a garnish.
Is it necessary to rinse the pot during cooking?
Yes, after the nixtamal is tender, you should remove it and rinse the pot to remove any residue before continuing with the soup base.
What type of pot is recommended?
A large Dutch oven or a heavy pot is best for maintaining even heat throughout the long simmering process.
Can I use more water if the nixtamal dries out?
Yes, you should check periodically during the 2-hour simmer to ensure there is enough moisture to keep the kernels soft.
Should the chicken skin and bones be kept?
No, you should discard any skin and bones after the chicken is cooked, using only the shredded meat.
How is the cilantro prepared?
The cilantro should be washed and the ends of the stems trimmed before being blended into the green sauce.
Is Pozole Verde con Pollo a one-dish meal?
Yes, it is considered a hearty one-dish meal that provides warmth and nourishment.
What tags describe this recipe?
This recipe is tagged as Mexican, Pozole, Hominy, Chicken, Soup, Comfort Food, and Traditional.
How do you serve the final dish?
Ladle the pozole into large soup bowls and let guests add their own garnishes like lettuce, chiles, lime, and oregano.