Welcome back food family!
It’s officially pozole season! 🥣
We enjoyed this delicious green pozole with some tostadas topped with guacamole! 🥑
My family on dad's side is from Guadalajara, Jalisco. When I visit, this is one of my favorite dishes to enjoy. 😋 You can find it at numerous restaurants around the city. My favorite, however, is from a neighborhood cenaduria [se·na·du·ˈri·a,]. A cenaduria is a neighborhood pop-up restaurant that a home owner sets up in front of their house around dinner time. The english translation for "cena" is dinner. You will see these throughout Mexico. If you get the opportunity to visit, don't be shy! Ask the local folks for a recommendation. They know where the best and most popular cenadurias are! 😋👍🏼
There are a variety of pozole dishes depending on the type of veggies you use to prepare the broth. The one I made today is a green broth made with jalapeños, poblanos 🫑 and other green veggies. There are also red and white pozoles. I can't wait to share those recipes with you as well.
Give this dish a try and remember to come back to share how it turned out for you!
Servings: 12
Ingredients:
3 lbs BONELESS CHICKEN BREAST
3 tbs KNORR CHICKEN BOUILLON
1/4 pc ONION
2 BAY LEAVES
16 to to 20 cups WATER
110 oz can HOMINY
Broth Sauce Ingredients:
1/4 cup PEPITAS
3 JALAPEÑO PEPPERS
1 POBLANO PEPPER
6 TOMATILLOS
1/4 pc ONION
2 GARLIC CLOVES
1/2 cup CILANTRO
3 cups SPINACH
1 cup CHICKEN STOCK
2 tbs OIL (Avocado, Canola or Vegetable)
Other Ingredients:
Cabbage sliced
Pico de Gallo (Tomatoes, Onion, Cilantro, Jalapeños, Salt)
Radishes sliced
Limes
Guacamole (Avocados, Tomatoes, Onion, Cilantro, Lime, Salt)
Tostadas
Instructions:
1-Add the WATER to a large pot. Set it on the stove over medium heat. Add the CHICKEN BREASTS, CHICKEN BOUILLON, ONION and BAY LEAVES. Cover the pot.
2- Keeping a close eye on the pot, uncover it once the broth begins to boil. Let it simmer until the chicken is fully cooked. Approximately 30 to 45 minutes.
3-While the chicken cooks, quickly toast the PEPITAS in a pan over medium low heat with 1 tbs of OIL. Approximately 1 to 2 minutes. Add to a blender. Do not blend yet. Set aside.
4-Sauté the JALAPEÑOS, POBLANOS, TOMATILLOS, ONION and GARLIC CLOVES in the same pan over medium heat for about 5 minutes. Add to the blender along with the CILANTRO, SPINACH and CHICKEN STOCK. Blend and set aside.
5-Once fully cooked, carefully remove the chicken from the broth. Set aside.
6-Using a slotted spoon, remove the chicken fatty film that rises to the top of the broth.
7-Pour the green sauce over the broth. Use a strainer if necessary. Stir to mix the sauce with the broth. Let it simmer over medium low heat.
8-While the pozole broth simmers place the hominy in a colander. Rinse by hand in water to remove any starchy film. Using a spoon carefully pour the hominy in the broth. A spoonful at a time. Let the pozole continue simmering.
9-Now that the chicken has cooled. Shred it by hand and using a spoon carefully add it to the pozole. Cover the pot.
10-Once the pozole begins to boil, uncover the pot. Taste the pozole and if necessary add additional chicken bouillon if you prefer. Allow the pozole to simmer for approximately 10 to 15 minutes.
11-Serve the pozole hot. Garnish with cabbage, pico de gallo, radishes and lime. Pair it with guacamole tostadas.
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