Green Chile Chicken Pozole
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Mexican
Author:
Jay Gleaton
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
409
This recipe is a great recipe for a crowd or meal prep. I love freezing soups for lunches since eating out has gotten so expensive. Try this Green Chile Chicken Pozole for a healthy cheap meal that is nutritionally dense and absolutely delicious.
if you've never used tomatillos before they are kind of like a tomato and they have a tart bright flavor. We use them in our Serrano Kiwi Tomatillo Hot Sauce which would make a great complementary addition to this dish as well for those who like a bit of extra tart bright heat in their soup.
I mention this in the video but if you soak your tomatillos for 5-10 minutes they will be much easier to peel. Don't worry if they are a bit sticky, it just comes with the territory. The chicken in this soup is super tender and I like to just pull it into pieces, but if it's hot you can use a few forks to pull it apart, just take care to check for bones before you add it back in.
We are also using hominy which is nixtamalized corn. Nixtamalized corn is corn that has been soaked and cooked in an alkaline solution, usually limewater, which improves its nutritional value, flavor, and aroma. It's the same process that they use to make masa for corn tortillas. Limewater is a Calcium hydroxide solution that has been used since Aztecs and Mayan civilizations 1200 to 1500 BCE. So not a new food science process. Don't let it scare you.
I used some frozen jalapenos from last year's garden, but you can use really any American green chili you like. Use a poblano if you like no heat or serranos if you like it a bit spicier.
Ingredients
-
1 whole small chicken
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2 pound tomatillos, husked and rinsed
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1 large white onion, roughly chopped
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3 jalapeño or serrano(hotter) peppers
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5 cloves garlic
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1 tablespoon Mexican oregano
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1 teaspoon kosher salt
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8 cups water
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1 cup cilantro, stems and leaves
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2 (15-ounce) cans white hominy, drained and rinsed
Toppings (all are optional except the cabbage)
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Lime wedges
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Radishes (sliced thin)
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Cabbage (thinly shredded)
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White onions (diced)
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Cilantro (chopped, leaves and stems)
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Tostada
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Avocado
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Serrano Kiwi Tomatillo Hot Sauce
Directions
Break down your chicken into 2 leg quarters, 2 breasts, 2 wings, and the rest of the carcass. Add them all, skin side down into a cold dutch oven and set over medium heat to toast the chicken skin. No need for oil at this point. Let them go, without turning until the skins turn a nice golden brown and the pan releases the chicken (it will let go when it’s ready - if it sticks to the bottom it’s not ready yet). Flip and toast the other side for a just few more minutes since your pan is hot by this point. This should take about 15 minutes total.
After the chicken is BGB (beautiful golden brown), add the tomatillos, onion, jalapeños, garlic, oregano, salt, and water to the pan. Make sure there is enough water to just cover everything in the pan. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40-50 minutes until chicken is fall-apart tender.
Transfer the chicken to a cutting board and shred it with a fork. Set aside and discard bones.
Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon or spider to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until smooth. Careful blending the hot liquids, I like to use a kitchen towel over the top of the blender, you know, just in case.
Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 10 minutes. Taste and season with more salt, if necessary.
Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, avocado, and a tostada.
Recipe Video
Nutrition
Nutrition
- per serving
- Calories
- 409
- Carbs
- 34 grams
- 11%
- Protein
- 22 grams
- 45%
- Fat
- 21 grams
- 32%
- Saturated Fat
- 5 grams
- 33%
- Trans Fat
- 0 grams
- 0%
- Cholesterol
- 71 milligrams
- 24%
- Fiber
- 9 grams
- 37%
- Sugar
- 10 grams
- 11%
- Sodium
- 772 milligrams
- 34%
- Iron
- 3 milligrams
- 17%
- Potassium
- 861 milligrams
- 25%
