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Pozole Verde (Green Pozole)

With only two more weeks left to summer, it’s time to write about some of our summer food highlights. Certainly, the dinners at a family reunion in Estes Park, Colorado fit that description. Nightly, a hard-working group of attendees prepared a delicious evening meal for everyone. Some days, that was almost 70 hungry (and grateful) men, women and children.

For today-a delicious Mexican soup recipe by cousin and accomplished home chef Heather Luis-Martinez. Our newest guest contributor, Heather lives in Orange County, California with husband Francisco and children Citlali, Tonatiuh, Nayeli and Mitzari.

Pozole Verde

(Green Pozole)

By Food Sharing Network Guest Contributor Heather Luis-Martinez

Pozole Verde The tomatoes are beautiful. Perhaps, they just wanted to be included!

Pozole Verde*

Pozole is a traditional dish with roots that are traced back to the Aztecas of Mexico. It is a type of soup that has corn as its primary and base ingredient. According to the region, pork or chicken is used as the secondary ingredient. With this basis, there are many varieties of pozole throughout Mexico, both in color (white, red, or green) and in protein choice (pork or chicken).

To me, pozole is my go-to soup when the kids are feeling under the weather, when we need something to warm us up from the inside out, or when I just need a bowl of comfort.

The Basics:

Pozole:

  • 1 whole chicken
  • 8 garlic cloves, peeled and divided
  • 1 1/2 medium onions, peeled and divided
  • 1 tablespoon salt
  • 1 30 ounce can of hominy (preferably Mexican style)

Salsa:

  • 2 pounds tomatillos (peeled and washed)
  • 1 to 3 jalapeño peppers (stems removed; seeds can be removed at this point for a less spicy salsa)
  • 1 large bunch of cilantro, stems trimmed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano

Condiments:

  • Thinly shredded green cabbage
  • Thinly sliced radishes
  • Lime wedges
  • Optional extras: sour cream, avocado, Mexican queso fresco

*Heather’s note: Whole tomatoes, as pictured, are not a traditional part of the recipe. I guess they just wanted to be included – pozole is a family fave in many homes, but almost never includes tomatoes.

Clean and cut the chicken into pieces and place them in a large pot.

Add 4 large cloves of garlic and one medium onion, halved.

Put water into the pot until it covers the chicken, and add salt.

Bring to a boil, and then lower temperature to medium. Simmer covered for 35 to 45 minutes, or until the chicken is cooked.

Take the chicken out of the soup, and set it aside to let it cool.

Remove the garlic and onion from the soup and discard. Skim the fat off the top.

Open the can of hominy, and drain the liquid completely.

Add the drained hominy to the pot.

Next for the salsa:

Fire roast the tomatillos, 4 cloves of peeled garlic, the remaining onion half and jalapeño* on a comal or griddle. Place a piece of aluminum foil on the comal or griddle and put the tomatillos, garlic, onion and optional jalapeños. The heat from the comal will fire roast the salsa ingredients and enhance their flavors.

*To taste, add one jalapeño for flavor and two or more for heat. None were added to the pozole in the picture since we were sharing with lots of kids. :)

As the ingredients begin to blister and slightly brown, add to the blender. The tomatillos will turn soft and an olive green when they are ready.

Add cilantro, cumin and oregano to the blender. Add enough water so the ingredients blend smoothly.

Add salt and pepper to taste.

Add the blended salsa to the soup pot, and simmer covered for 15 to 20 minutes on low heat.

While the broth is simmering, shred the cooked chicken by hand. Discard skin and bones.

Add the shredded chicken to the pot, and heat through. Test for taste. Add salt, if necessary.

The soup is ready to serve.

Ladle soup into deep bowls.

Add shredded cabbage, radish and lime to taste. Sour cream, queso fresco and/or cubed avocado may also be added to give the soup a creamier dimension.

Accompany with tostadas (crispy corn tortillas). You can either buy tostadas at the grocery store (they are usually in or near the tortilla section) or you can make your own. Heat the oven to 350. Place corn tortillas directly on the oven racks in single file rows. It should take 25 to 30 minutes for the tortillas to get crispy and brown around the edges. Keep a watchful eye because each oven is different and even the placement of the tortillas in the oven can speed their readiness. When they are done, they should break apart easily like a chip. If they don’t, it just means they need a little more time in the oven!

4 Responses to “Pozole Verde (Green Pozole)”

  1. Emily says:

    This was delicious! Thanks for sharing the recipe.

  2. Kathy says:

    Yes. People were pretty excited that night! Different and delicious.

  3. Barbara says:

    What a treat to remember the delicious meal prepared by Heather, Francisco, their four beautiful offspring…and a few extended family helpers on a very rainy evening! And the photos of food and the chef/sous chef couple are treasures!! Thanks to all–the chefs, and you, Kathy, for this precious archive! Que bueno!

  4. Kathy says:

    Thanks, but Heather did the heavy lifting on this precious archive. I hope for more. Bring them on, reuniters.

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