Mexican Chicken Pozole Verde

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Cuisine: Mexican

Course: Soups and Stews

Reviews

jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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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.

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kateq

11 years ago

★ ★ ★ ★ ★ 5/5

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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.... Read more

3 comment(s)

Queezle_Sister · 11 years ago

Sounds lovely! What do you do for the hominy? The first Pozole recipe I ever read was in one of Dianne Kennedy's cookbooks, and it called for half a hog's head. That recipe truly scared me away, though I have prepared a tamer version.

kateq · 11 years ago

I used canned hominy which turned out to be just fine (I hardly ever use canned stuff so I was dubious). I know about those scary recipes--I'm never cooking anything which requires me to bring home an animal's head. I will however eat (or at least try) all sorts of things...

Queezle_Sister · 11 years ago

Oh I so agree! It's worth it to pay someone else to prepare those scary (nasty) parts, but I'm game to try most things one they have been prepared. Oh, and I also have used canned hominy, and found it to be just fine. The lime-treated corn, which is the alternative, never cooked well enough for me.

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