Blanca Fernandez Recipe

Pozole Verde/Green Pozole

By Blanca Fernandez BlancaTere


Rating:
Serves:
6
Method:
Stove Top
Comments:

My son prefers this pozole to the traditional red one.

Ingredients

1 can(s)
large homney
2 lb
chicken breast
2 lb
chicken thighs
2 Tbsp
mexican oregano
1 bunch
swiss chard
1 lb
spinach, fresh
2
tomatillos, peeled washed and crushed
8
jalapenos, fresh, washed
1 bunch
green onions,washed, chopped
1 can(s)
light beer
5 clove
garlic, minced
1/2 bunch
cilantro, fresh
2
poblano chiles,cleaned, halved
salt to taste

Directions Step-By-Step

1
In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
2
In a blender, blend the rest of the ingredients.
3
Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Regional Style: Mexican

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5 Comments

user
Dec 20, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
user
Apr 26, 2012 - Blanca Fernandez shared a photo of this recipe. View photo
user
Blanca Fernandez BlancaTere
Apr 19, 2012
You can also double the cilantro. One of my aunts substitutes the Swiss Chard for lettuce.
user
Jeanne Benavidez jeanneben
Apr 19, 2012
This sounds wonderful. Since I'm not a fan of Swiss Chard (bitterness), I will just double the spinach....got to be good.
user
Apr 18, 2012 - Blanca Fernandez shared this recipe with discussion group: All things, any thing Mexican