Last year I fell completely and utterly in love with Pozole. While I was working 80 hour weeks, balancing a fulltime job and life as a full-time student, I would often throw a pot of pozole on the stove so that I could live off it for days. It’s the epitome of comfort food.
There are many variations of this flavour packed, hominy-based soup, but the two versions I know how to make are a pork based pozole and a chicken based pozole.
The pork version of this soup is spicy, smoky, and guarantees an incredible depth of flavour. This recipe will be coming soon!
The chicken version of pozole is done with a salsa verde and tastes sharp and acidic. It’s almost refreshing. It’s filled with lots of healthy ingredients and has a lighter feel to it than its pork counterpart. It’s made with tomatillos, jalapenos, Anaheim peppers, fresh limes and handfuls of pungent cilantro. I highly recommend using homemade chicken broth for this recipe. Don’t worry: It’s almost effortless.
Homemade Chicken Broth for Pozole:
- 1 Free Range Chicken: Skin Peeled
- 2 Leek Stalks (Washed, and Coarsely Chopped)
- 4 Cloves of Garlic
- 1 Jalapeno (Halved Lengthwise)
- Kosher Salt (To Taste)
- Freshly Ground Peppercorn
- Cheesecloth Will Be Required
Instructions for Homemade Pozole Broth:
Use a pot that is just large enough to fit your chicken, and submerge in about 1 inch of water.
1: Add leeks, garlic, and jalapeno to your pot. Place your chicken on top of your vegetables. Slowly fill your pot with cold water, until chicken is submerged.
2: Add salt and pepper to the water.
3: Place your pot over medium heat, and cover. Allow your water to slowly come to a simmer, and cook for about 2 and a half hours. Turn your chicken upside down about halfway through.
4: After 2 and a half hours, turn off your heat. Place a cheesecloth over a bowl. Carefully ladle your chicken broth through your cheesecloth. Remove your chicken and set aside to cool. Place your broth in the fridge.
5: Shred your chicken and discard bones (or save in the freezer for future poultry stock). Place shredded chicken in a bowl in the fridge, and save for Pozole Verde.
6: Once your broth has had time to cool, spoon and discard the fat from the top.
Recipe for Pozole Verde:
- Shredded Chicken (leftover from broth recipe above)
- Chicken Broth (from recipe above)
- 1 Can of Hominy
- 10 Tomatillos (Peeled and Washed)
- 2 Jalapenos (Halved)
- 1 Onion (Halved)
- 4 Garlic Gloves
- 1 Anaheim Pepper (Optional)
- 1 Bundle of Cilantro
- 2 Limes
- 2 Tablespoons of Olive Oil
- Kosher Salt (To Taste)
- Freshly Cracked Peppercorn (To Taste)
- Radish (For Garnish)
- Diced Green Cabbage (For Garnish)
- Lime Wedges (For Garnish)
Instructions for Pozole Verde:
1: Preheat oven to 400 degrees. Place tomatillos, jalapeno, onion, and garlic on a baking sheet. Drizzle with olive oil and kosher salt. Place into the oven, and bake for about 15 minutes, or until browned.
2: Char your anaheim peppers over propane. If you do not have a gas stove, add them to the oven with your other vegetables.
3: Carefully remove from the oven. Place tomatillos, jalapeno, onion, and garlic into a blender. Ladle about 1/2 a cup of broth into the blender, along with a handful of fresh cilantro. Using a knife, carefully peel the charred skin off of your pepper, roughly chop, and add to the blender. Blend until smooth.
4: Pour your salsa verde into a soup pot. Add your shredded chicken and clear chicken broth. Stir, and turn on medium heat.
5: Add juice from two limes, a can of hominy, and salt (to taste). Allow your soup to simmer for about 25 minutes.
6: Slice cabbage, fresh radish, jalapeno, and limes for garnish.
7: Serve, garnished with toppings of your choice!