Authentic Green Pozole Recipe
by Editorial Staff
Today I want to show you another version of Pozole, which is the most popular in central Mexico, and it is delicious!
Cook: 1h 20 mins
Servings: 8
Ingredients
- 2 chicken breasts
- 5 slices of chopped bacon
- 10 Tomatillos Skin is removed and washed
- 4 cups of chicken stock to cook the chicken or buy at the store.
- 1/2 head of garlic
- 5 cloves of garlic
- 1/2 onion
- 1/4 bunch coriander
- 3 bay leaves
- 1 extra jalapeno
- 1/2 105 oz can of hominy
- Salt to taste cook chicken and green sauce
- 5 peppers
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tooth
- 1 cup spinach
- 1/2 bunch of radish leaves
Directions
- Cook chicken breasts in 6 cups salted water, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Cook until tender (about 20-30 minutes).
Once cooked, remove chicken breasts and cool before chopping and reserve. - Strain the resulting chicken broth and set aside. Discard other ingredients that have been cooked with chicken. You can use store-bought chicken stock if you like, but the chicken stock tastes better when making the chicken.
- Cook bacon in a skillet, drain off the fat and set aside.
- Add bacon, washed corn and chicken stock to a large saucepan and cook over medium heat.
- Sauté 1/4 of the onion, 5 cloves of garlic, pepper, thyme, oregano, cloves and jalapenos (optional) for 3-5 minutes.
- Add the above ingredients to a blender with tomato, spinach, radish leaves and coriander and blend until smooth. Add to the pan with 1 teaspoon of olive oil and simmer for about 5 minutes.
- Add the above ingredients and minced chicken to the pot of bacon, corn, and chicken stock and salt to taste. Bring to a boil for about 15 minutes.
- Serve hot with garnish.
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