Green Chicken Hominy Soup — Pozole Verde de Pollo
Guerrero soup of poached chicken in green broth thickened with pumpkin seeds, tomatillo, jalapeno, cilantro, and epazote, ladled with hominy and topped with shredded lettuce, radish, oregano, and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1 white onion (1/2 for poaching, 1/4 for sauce, 60g for topping). Smash 6 garlic cloves for poaching, mince 4 for sauce. Husk and rinse 10 tomatillos. Stem 2 jalapenos and 2 serranos. Hull 60g pumpkin seeds. Chop 6 tbsp cilantro and 10 epazote leaves. Shred 60g lettuce. Slice 6 radishes thin. Cut 1 lime into wedges.
Simmer
Place 600g chicken thighs in a large saucepan with 2 tsp salt, onion half, 6 garlic cloves, 4 bay leaves, 2 tsp peppercorns. Cover with water 4cm over. Simmer covered over medium-low 30 minutes until opaque and pulling from bone. Cool 5 minutes, shred meat, discard skin and bones. Strain and reserve 1.5L broth.
Toast
Toast 60g pumpkin seeds in a dry skillet over medium 3–4 minutes, stirring constantly, until puffed and pale golden. Transfer to a blender.
Char
Char 10 tomatillos, 2 jalapenos, 2 serranos in a dry skillet over medium-high 6–7 minutes until blackened and tomatillos collapse. Add to blender with toasted seeds, onion quarter, 4 garlic cloves, cilantro, epazote, 1 tsp cumin, 1 tsp salt, and 240ml broth. Blend until very smooth.
Build
Heat 2 tbsp oil in a large saucepan over medium-high 1 minute. Strain green sauce into oil, cook 4–5 minutes stirring, until vivid jade and thickened. Add remaining 1.26L broth, shredded chicken, and 400g drained hominy. Simmer over medium-low 10 minutes until heated through and flavours meld. Taste and adjust salt. Char 4 tortillas over a flame 20 seconds per side.
Plate
Ladle pozole into deep bowls. Top with shredded lettuce, sliced radish, diced onion, and 1/2 tsp oregano per bowl. Serve with charred tortillas and lime wedges.
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