Chicken Posole Verde Recipe (2024)

FAQs

What is chicken pozole verde made of? ›

Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a delicious green chile broth made from tomatillos, jalapeños, and cilantro. It's easy to make, hearty, and ready in only one hour!

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

Hot broth feels soothing on a sore throat, and it also helps hydrate the body. But pozole can do all that and more. Take the restorative properties of chicken noodle soup and add the spice of chilies, and you get a throat-soothing, hydrating, sinus-clearing, detoxifying miracle food.

Drain and rinse; boil in a large pot of salted water until the hominy kernels are opaque, tender, and no longer have a starchy center, 1½ to 2 hours.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Conclusion. As we've seen in this post, pozole can be a healthy and nutritious addition to your diet. It is a good source of protein, fiber, and essential vitamins and minerals.

Posole is hominy, pure and simple. The corn has been treated by soaking it in cal and then rinsed. In the southwest, there is a dried flint corn that has been treated like this and in English, we call it Prepared Hominy and in Mexico it's known as nixtamal. We sell Prepared Hominy. My recipe for Posole Verde is here.

Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

What makes pozole unhealthy? ›

High sodium intakes have been linked to an increased risk of high blood pressure in some people. In turn, this can increase the risk of stroke ( 14 , 15 ). Pozole can also turn into a high fat and high calorie meal, depending on your choice of meat and toppings.

Taste and adjust liquid and seasonings. Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

Let the hominy gently simmer, keeping an eye on it to make sure the water level doesn't dip too low, until the kernels are tender and chewy, about 2 hours.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

It's doubtful there will be many leftovers but, just in case, pozole verde can be stored in an airtight container in the fridge for up to five days. In a large pot or Dutch oven, add chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt and broth.

Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them.

Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with.