Pozole Verde

The Best Pozole Verde you will ever make

▢ 1 30-oz can hominy (rinsed and drained.)

▢ 1 ½ lb chicken pieces (thighs, breasts, etc.)

▢ ½ knob garlic

▢ 1 small onion (halved)

▢ salt

For the green sauce

▢ 2 cups cooked tomatillos

▢ 1 cup radish leaves (packed, read note 4.)

▢ 1 small poblano pepper (roasted, peeled and seeded.)

▢ 1 small bunch cilantro

▢ ¼ cup pepitas (pumpkin seeds)

▢ 1 jalapeño pepper (cut into chunks)

▢ ½ small onion

▢ 2 garlic cloves (peeled)

▢ salt (to taste)

For spicy salsa verde (optional)

▢ 3 jalapeño or serrano peppers (cut into chunks)

▢ 1 small bunch of cilantro

▢ 1 garlic clove (peeled)

▢ ½ tsp peppercorns

▢ 1 Tbsp dried oregano

▢ 1 ½ tsp salt

▢ 2 Tbsp vegetable oil

To serve

▢ ½ cup onions (chopped)

▢ ½ cup radishes (sliced)

▢ 1 ½ cups lettuce (shredded)

▢ 2 limes (halved)

▢ dried oregano

Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.

Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.

Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.

Pour 2 cups of water and blend until you’ll have a smooth sauce.

Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.

Shred the chicken and place it in a bowl (read note 2).

Make the spicy salsa verde (optional)

Place jalapeño chilies in a blender. Add garlic, cilantro, pepper, oregano, and salt. Pour in ½ cup of water and blend until smooth.

In a small saucepan heat the oil over medium heat. Add the sauce and let it simmer for 10 minutes.

Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.

How To Serve

Add pozole verde on a bowl. Add some shredded chicken on top, and garnish with chopped onions, shredded lettuce, and radishes.

Sprinkle some oregano and serve with spicy salsa verde, a squeeze of lime, and tostadas.

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