UTH

Pozole Verde Recipe

Pozole Verde Bowl w Radish Garnish

Pozole Verde Ingredients:

  • 7 cups chicken stock or low-sodium broth
  • 2 cups water
  • 3 cups shredded, cooked chicken 
  • 1 pound tomatillos, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles—cored, seeded and quartered
  • 2 jalapeños, seeded and quartered
  • 4 large garlic cloves, smashed
  • 1/2 cup chopped cilantro
  • 1 tablespoon oregano leaves
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Three 15-ounce cans of hominy, drained
  • Finely shredded cabbage, sliced radishes, whole-grain tortilla chips and lime wedges, for servingPozole Verde Bowl and Spoon

Directions:

  1. In a large pot, bring the chicken stock and water to a boil. 
  2. In a blender, combine the halved tomatillos with the quartered onion, poblanos, jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
  3. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
  4. Pour the green sauce into the cooking liquid in the pot. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the pot, season with salt and pepper and cook just until heated through. 
  5. Serve the pozole in deep bowls, topping with the shredded cabbage, sliced radishes, whole-grain tortilla chips, and lime wedges at the table.

Pozole Verde Bowl on Placemat

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Contact the Center for Community Health Impact | 915-975-8518 | Veronica.Rodriguez.1@uth.tmc.edu

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