Mexican Chicken Pozole Verde

Page: www.foodandwine.com/recipes/mexican-chicken-pozole-verde

Cuisine: Mexican | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

I followed this recipe pretty closely and was very happy with the results. I did roast my tomatillos and poblanos before adding them to the blender (personal preference). All I had were boneless skinless chicken breast and that worked great though you may not need the full amount depending on how hearty you want your stew.

(edited 27th October 2020) (0) comment (0) useful  

I LOVE this recipe. Before I found this recipe, I thought pozole was an all-day affair, resulting in a soup that was rich and delicious, but full of fat. I do pare even this recipe down a bit--starting with skinless boneless chicken breasts (obviating the skimming of fat mentioned in the recipe). And because I am fond of a bit of heat but not too much--I go easy on the jalapenos. I have even added a sweet red pepper on occasion which actually resulted in quite pretty red flecks in the soup. The end result is a lovely big pot of something which is more than soup and not quite stew. It freezes beautifully.

(3) comment (0) useful  

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