Pozole Verde/Green Pozole
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|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|
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.
In a blender, blend the rest of the ingredients.
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.