Green Chicken Pozole (verde)

Pozole is a tradition stew which typically has hominy (dried corn that has been treated through the process of nixtamalization) and can have any array of garnishes. This version is a pozole verde or green. As usual this is my take on the classic pozole. I used chicken in my version but feel free to use any kind of meat you desire in yours. Here is the recipe for green chicken pozole, I hope you enjoy it!

Recipe Ingredients

Green pozole

1 whole chicken

1 lbs tomatillos

5 poblanos roasted peeled and seeds removed

2 whole jalapeños sliced

1 1/2 onion chopped

5 garlic cloves

2 tbsp of cumin ground

4 corn tortillas

1 1/2 bunches of cilantro

12 cups of chicken stock or water

3 tbsp of oil

Salt to taste

1 lime

1 can hominy

1 can black bean

1 tomato diced

1 avocado diced

2 red radishes sliced

Cilantro leaves

Recipe Instructions
How to make green chicken pozole,

In a large soup pot add oil, onions, garlic, jalapenos, poblanos, cumin, and 1 tsp of salt.. Cook for 5 minutes and then add tortillas, tomatillos, broth, and the whole chicken. Bring to a boil and then turn down to a simmer and add another 1 tsp or two of salt. Cook for an hour and a half or until the chicken has completely cooked through and the meat is tender and falling off the bone. Take the chicken out of the pot and remove the meat from the carcass when it has cooled enough to handle. Meanwhile take the soup and puree in batches in a vitamix with cilantro. Season the soup with salt and lime and place back in the pot. Add the chicken back to the soup (chopping any big pieces). Add the hominy, beans, and cook for another 5 minutes. Finish the soup with tomato, avocado, radish, and cilantro leaves. Serve and enjoy!