Best 2 Green Chicken Pozole Recipes

**Green Chicken Pozole: A Savory Mexican Stew for All Occasions**

Pozole, a traditional Mexican stew, captivates taste buds with its rich, flavorful broth, tender chicken, and hominy. This versatile dish holds a special place in Mexican cuisine, enjoyed at gatherings, celebrations, and as a comforting everyday meal. Discover the art of preparing this beloved stew with our collection of green chicken pozole recipes, ranging from classic to modern variations. Embark on a culinary journey filled with vibrant flavors, aromatic herbs, and the warmth of homemade goodness. Let your kitchen transform into a symphony of tantalizing aromas as you create this hearty and satisfying dish that nourishes both body and soul.

**Recipes:**

1. **Classic Green Chicken Pozole:** Experience the authentic flavors of traditional green chicken pozole with this timeless recipe. Succulent chicken, tender hominy, and a vibrant green broth infused with roasted tomatillos, poblano peppers, and fresh herbs create a symphony of flavors. Serve it with a squeeze of lime, crunchy radishes, and a sprinkle of cilantro for a complete and authentic experience.

2. **Green Chicken Pozole with Roasted Vegetables:** Elevate your pozole game with this recipe that incorporates roasted vegetables for an extra layer of flavor and texture. Roasted zucchini, corn, and bell peppers add a delightful sweetness and smokiness to the stew. This variation is perfect for those who enjoy a hearty and colorful meal.

3. **Green Chicken Pozole Verde:** Discover a unique twist on green chicken pozole with this recipe that uses tomatillo salsa verde as the base for the broth. The tangy and slightly spicy salsa verde infuses the stew with a vibrant green color and a burst of zesty flavors. Top it with crumbled queso fresco, avocado slices, and a drizzle of crema for a truly memorable meal.

4. **Green Chicken Pozole with Black Beans and Corn:** For a protein-packed and flavorful twist, try this recipe that incorporates black beans and corn into the pozole. The combination of chicken, beans, and corn creates a hearty and satisfying stew that is perfect for a crowd. Serve it with a dollop of sour cream and a sprinkling of cotija cheese for a complete and delicious meal.

5. **Green Chicken Pozole Soup:** Transform your pozole into a comforting and nourishing soup with this simple yet flavorful recipe. This lighter version uses a clear broth instead of the traditional thick stew base. The addition of fresh herbs and vegetables creates a vibrant and aromatic soup that is perfect for a quick and healthy meal.

Here are our top 2 tried and tested recipes!

GREEN POZOLE WITH CHICKEN

Green Pozole with Chicken image

An easy Green Pozole with Chicken recipe

Categories Chicken Onion Poultry Pumpkin Winter Healthy Gourmet

Yield Makes 6 generous servings

Number Of Ingredients 21

Ingredients

9 cups water
1 Turkish or 1/2 California bay leaf
1 large white onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
2 1/2 teaspoons salt
3 lb skinless boneless chicken thighs
1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 ounce)
1 lb tomatillos, husked
2 fresh jalapeño chiles, quartered (including seeds)
3/4 cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
2 (15-oz) cans white hominy, rinsed and drained
Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano
N/A avocado
N/A romaine
N/A
N/A lime wedges
N/A
Special Equipment
an electric coffee/spice grinder

Steps:

Cook chicken:
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
Make sauce while chicken cools:
Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.

GREEN CHICKEN POZOLE

Green Chicken Pozole image

Make and share this Green Chicken Pozole recipe from Food.com.

Provided by TishT

Categories Whole Chicken

Time 2h30m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 whole chicken
1 (32 ounce) can chicken broth
1 (32 ounce) can white hominy
3 medium onions, chopped fine
1 bunch cilantro, chopped fine
6 -7 cloves garlic, whole
2 -3 pork chops
salt and pepper
garlic salt
2 (14 ounce) cans Las Palmas Green Chili Sauce or 2 (14 ounce) cans El Torito Enchilada Green Chili Sauce
1 (8 ounce) can El Patio jalapeno chili sauce (for extra heat) (optional)
Menudo Spice Mix (if you can find it) (optional)
oregano, course
cilantro, chopped
onion, chopped
lemon, sliced

Steps:

Boil chicken and pork together for about 1 hour in water.
While it's cooking put 2 chopped onions and whole garlic clove.
Skim off fat about every 15-20 minutes.
Add chili and let cook another 15 minutes.
Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
When served, crush oregano, cilantro, onion and squeeze lemon to taste.

Tips:

For a richer flavor, use chicken thighs instead of breasts.
Toast the dried chiles in a skillet over medium heat until fragrant, about 2 minutes. This will help to bring out their flavor.
If you don't have hominy, you can use canned white corn kernels, but hominy will give your pozole a more authentic flavor and texture.
Serve pozole with your favorite toppings, such as shredded cabbage, diced avocado, chopped cilantro, sour cream, and lime wedges.
Pozole is a great make-ahead meal. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Green chicken pozole is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover chicken. With its vibrant green color and complex flavors, this soup is sure to be a hit with your family and friends. So next time you're looking for a new and exciting soup recipe, give green chicken pozole a try. You won't be disappointed!

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