A hearty and flavorful Mexican hominy and chicken soup with a green broth made from tomatillos, peppers, and herbs.
70 minutes
A hearty and flavorful Mexican hominy and chicken soup with a green broth made from tomatillos, peppers, and herbs.
0 oz
Bone-in Chicken Leg Quarters
0 lb
Tomatillos
0 lb
Large White Onion, roughly chopped
each
Jalapeño Pepper, stems and seeds removed, roughly chopped
each
Poblano Pepper, stems and seeds removed, roughly chopped
each
Anaheim Pepper, stems and seeds removed, roughly chopped
each
Dried Mexican Oregano
tablespoons
Epazote, (optional)
sprigs
to taste
Fresh Cilantro Leaves And Fine Stems
handful
Canned White Hominy, drained
0 oz
Diced Avocado
cups
Diced Radishes
cups
Thinly Sliced Serrano Pepper
each
Chopped Fresh Cilantro Leaves
handful
Finely Chopped White Onion
cups
1. Toast Pumpkin Seeds
Begin by heating a large Dutch oven over medium heat and adding the pumpkin seeds. Stir them frequently for about 4 minutes until they start to pop and become fragrant. This toasting process brings out their nutty flavor, enhancing the overall taste of your pozole.
2. Cook Chicken and Vegetables
Next, add the chicken leg quarters, tomatillos, chopped onion, jalapeño, poblano, and Anaheim peppers to the Dutch oven. Pour in the chicken stock and sprinkle in the dried oregano and epazote if you have it. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for about 40 minutes, until the chicken is tender and the vegetables are soft. This slow simmering allows the flavors to meld beautifully, creating a rich and savory broth.
3. Blend Vegetables and Seeds
Once the chicken and vegetables are tender, carefully transfer the chicken to a plate and set it aside. Pour the remaining contents of the pot through a fine-mesh strainer into a large bowl, reserving the broth. Place the strained solids (vegetables and seeds) into a blender along with a handful of fresh cilantro leaves. Blend until smooth, then return this mixture to the Dutch oven.
4. Reduce Broth and Add Hominy
Skim the fat from the reserved broth using a ladle and slowly pour the broth back into the Dutch oven with the blended mixture. Heat the pot over medium-high heat, stirring occasionally as the liquid reduces slightly and a browned layer forms on the bottom of the pot. This browning process adds a wonderful depth of flavor to the soup. Add the drained hominy to the pot and season with salt to taste. Let the soup simmer gently to keep warm while you shred the chicken.
5. Shred Chicken and Combine
Using your fingertips, shred the chicken meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot, stirring it into the soup to combine.
6. Serve Pozole Verde
Ladle the soup into bowls and garnish with diced avocado, radishes, thinly sliced serrano or jalapeño peppers, chopped fresh cilantro leaves, and finely chopped white onion. These fresh garnishes add a delightful contrast in texture and flavor, making each bowl vibrant and delicious.
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