Green Chicken Pozole

Name: Green Chicken Pozole
Total time: 14400 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs hominy (about 1 kg); 2 bone-in chicken breasts; 1 head garlic or equivalent amount; 1/2 onion; 1 handful spinach; 1-2 poblano peppers; 2 jalapeño peppers; 14 oz tomatillos (about 400 grams); 1 sprig cilantro; 3-4 radish leaves; 3 tablespoons pumpkin seeds; 2 chicken bouillon cubes (optional); 1 pinch black pepper; Oregano, to taste; Salt, to taste; To serve: lime, radish, cabbage, tostadas, salsa macha

Hanna Hurtado ⭐ @HannaHdo

Craving satisfied during these patriotic holidays—a delicious, super easy pozole with all the flavors of Mexico.

Hanna Hurtado ⭐ @HannaHdo

Craving satisfied during these patriotic holidays—a delicious, super easy pozole with all the flavors of Mexico.

Saved

Ingredients

4 hours

Serves 8 servings

2.2 lbshominy (about 1 kg)
2bone-in chicken breasts
1 headgarlic or equivalent amount
1/2onion
1 handfulspinach
1-2poblano peppers
2jalapeño peppers
14 oztomatillos (about 400 grams)
1 sprigcilantro
3-4radish leaves
3 tablespoonspumpkin seeds
2chicken bouillon cubes (optional)
1 pinchblack pepper
Oregano, to taste
Salt, to taste
To serve: lime, radish, cabbage, tostadas, salsa macha

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Steps

4 hours

1

Rinse the hominy thoroughly. Place it in a large pot with enough water, along with the garlic and onion, and bring to a boil.
2

Prepare the other ingredients: Boil water, add the tomatillos and jalapeños (remove the seeds from the jalapeños), turn off the heat, and let them sit. In a hot skillet, toast the pumpkin seeds. Prepare the spinach, cilantro, radish leaves, and poblano peppers for blending.
3

Blend the tomatillos, jalapeños, toasted pumpkin seeds, spinach, cilantro, radish leaves, poblano peppers, onion, and garlic (use the garlic and onion from the hominy pot). Set aside.
4

When the hominy starts to pop, add the chicken breasts. At this point, you can also add the chicken bouillon cubes.
5

Add the blended green sauce (strain if needed), season with oregano and black pepper, and let it simmer so the flavors combine. Taste and adjust seasoning. When the hominy is fully popped and the chicken is tender, it's ready.
6

Serve and enjoy!