Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
Today I am making a comforting pot of Green Chicken pozole.
For a spicier version add some jalapenos or serrano peppers in the puree. This is a very simple and delicious recipe that is bright, fresh and warm all at the same time.
#pozolerecipe #simplymamacooks #holidayrecipe
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INGREDIENTS
14 cups (3.3 L) water (to boil chicken and create broth)
3 lbs (1.36 kg) chicken (I used 2 lbs skinless legs and 1 lb chicken breast)
1 lb (454 g) tomatillos (or green tomatoes)
1 large onion
4 cloves garlic
2 dried bay leaves
2 chicken bouillon cubes
1 Tbsp Mexican oregano
salt and pepper to taste
2 poblano peppers
1/3 cup (50 g) pumpkin seeds toasted
1 handful of fresh cilantro
1 big handful baby spinach
3 - 30 OZ cans of hominy (drained and rinsed)
*optional Add 1 to 2 jalapenos for a spicy pozole
8 quart pot
INSTRUCTIONS
- In a large pot add water, chicken, onion, garlic, dried bay leaves, chicken bouillon, salt, pepper, Mexican oregano and bring to a simmering boil and cook for 35 to 40 minutes
NOTE: Cook time may very if chicken is not properly thawed
- Once chicken is cooked, remove from pot, shred and set aside for later use
- Discard bay leaves
- Strain pot of chicken broth and reserve broth for later use
- Place contents from strainer into the bender along with toasted pumpkin seeds, roasted and cleaned poblano peppers, a handful of cilantro, handful of spinach, 1 cup of reserved chicken broth and puree until smooth
- In a preheated large pot add puree and simmer for 3 minutes then add remaining reserved chicken broth
- Now add drained and rinsed hominy and cook for 25 minutes
- Next add shredded chicken and taste for salt
- Add salt to taste if needed
- Continue to simmer for 10 to 15 minutes and serve
- Top with shredded cabbage, fresh squeezed lime, thinly sliced cherry radishes and chopped fresh onion
- This recipe serves at least 8 to 10 single servings
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