Chicken
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Pozole Verde de Pollo (Green Chicken Pozole)
Prep
cook
total
Ingredients
- 1 chicken breast
- Salt and pepper to taste
- 1 tbsp Spanglish Asadero All Purpose seasoning
- 6 cups water
- 1 piece of onion
- 3 garlic cloves
- 2 bay leaves
- 1 tbsp chicken bouillon
- 12 tomatillos
- 2 jalapeño peppers
- 2 garlic cloves (for the sauce)
- 1 piece of onion (for the sauce)
- 1 roasted and peeled poblano pepper
- 1 handful of cilantro
- Salt and chicken bouillon to taste (for the sauce)
- 1 can of hominy (pozole corn)
- To serve: chopped cabbage, red onion, radishes, and lime juice
All Purpose
Directions
Sear the chicken:
- In a pot with a little oil, season the chicken breast with salt, pepper, and All Purpose seasoning.
- Sear well on both sides.
Cook the chicken:
- Add 6 cups of water, the piece of onion, 3 garlic cloves, bay leaves, salt, and 1 tbsp of chicken bouillon.
- Cook until the chicken is fully cooked.
Prepare the green sauce:
- In a skillet with a little oil, sauté the tomatillos, jalapeños, 2 garlic cloves, and the piece of onion until they change color.
- Blend with 1 cup of the chicken broth, the roasted poblano pepper, cilantro, salt, and chicken bouillon to taste.
Assemble the pozole:
- Remove the chicken breast, shred it, and set aside.
- In the pot, add the canned hominy, the shredded chicken, and the green sauce.
- Mix well, cover, and cook until it begins to boil.
Serve hot and garnish with chopped cabbage, red onion, radishes, and lime juice.
