Green Pozole
Aug 5, 2022
This green pozole is a very important dish to me, not only because it is a cherished family recipe, but because it became so popular on my blog, it changed the trajectory of my career and life. A very popular Mexican dish, pozole is a soup made with hominy, peppers, and meat and garnished with crisp vegetables. The pozole I grew up eating was red pozole made with pork. Later, my mom changed the recipe, replacing the pork with chicken and the red salsa with green salsa.
This recipe from Silvia is featured in the Family episode during Season 1 of The Great American Recipe.
This recipe from Silvia is featured in the Family episode during Season 1 of The Great American Recipe.
- Servings
- Serves 8-10
- Course
- Soup and Stew
Tags
Ingredients
- 2 (25-ounce) cans Mexican-style hominy, drained and rinsed
- 1 small whole chicken, cut into serving pieces
- 1 head garlic, plus 2 additional peeled garlic cloves
- 10–12 cups water
- ¼ medium white onion, left whole, plus 1 medium white onion, chopped
- 1 pound tomatillos
- 2 serrano peppers
- 1 large bunch cilantro
- 1 tablespoon dried Mexican oregano, plus more for serving
- 1 tablespoon salt, plus more to taste
- 1 head iceberg lettuce head, sliced
- 1 bunch red radishes, sliced
- 3 large avocados
- 5 limes, cut in half
- 16–20 tostada shells
Instructions
-
In a large pot, combine the hominy, chicken, and whole garlic head. Pour in enough water to cover everything (about 10 cups). Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate to cool. Remove the garlic head from the broth and squeeze the soft garlic out of their skins and into the broth.
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In a blender, combine 1 cup water, the remaining 2 garlic cloves, ¼ onion, tomatillos, serrano peppers, cilantro, oregano, and salt and blend until smooth.
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Add the tomatillo mixture to the pot and simmer for 20 minutes over low heat.
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Shred the cooked chicken, discarding the skin and bones, and return the meat to the pot. Mix well. Taste and add more salt if needed.
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When ready to serve, peel, pit, and slice the avocados.
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Serve the pozole in bowls, garnished with the chopped onion, lettuce, radishes, avocado, oregano, and lime halves for squeezing, with tostadas on the side.