pozole verde (mexican chicken soup)

Name: Pozole Verde (Mexican Chicken Soup)
Prep time: 1 h
Cook time: 11 h
Yield: 8
Cuisine: Mexican
Ingredients: ## STEP ONE; 4 pound(s) chicken breasts, boneless and skinless or thighs, chopped into bite-sized chunks; 3 can(s) mexican style hominy with juices; 3 medium carrots, chopped; 3 stalk(s) celery stalks, chopped; 1 large white onions quartered with bloom and stem intact; 6-10 clove(s) fresh garlic, sliced; 1 bunch(es) cilantro, fresh (don't chop, just wash and bind); 4 tablespoon(s) better than bouillon, chicken (important brand); 2 medium jalapeno peppers, de-seeded and chopped; 1 tablespoon(s) whole cumin seed; 1 dash(es) sea salt to taste; ## STEP TWO; 6-8 large tomatillos, fresh; 1 large while onion, chopped; 1 medium jalapenos, fresh,; deseeded; 1 bunch(es) cilantro, fresh, (no major stems); ## TOPPINGS - IMPORTANT! DON'T SKIMP!; 1 bunch(es) scallions, chopped; 1 pint(s) sour cream; 4-5 medium avocados, chopped; 1 bag(s) pork rinds, broken; 4 large limes (to squeeze over soup as desired); - jalapeno peppers, chopped as desired

(1 RATING)

55 Pinches

Dietricha Durtschi

Jefferson City, MO

Updated on Aug 16, 2013

This recipe is a twist or two on an old authentic Mexican dish. It's a crock-pot dish (It can be made in a couple of hours, but I think the crock-pot rendition is MUCH better)and it gets better with each reheating. The authentic dish from Old Mexico takes three days to make, so a crock-pot comes in handy to make it in one. Although it has Jalapeno peppers in it, it is not hot, merely very flavorful. Who loves this dish? Everyone I've ever made it for, including hard to please family members. :) Everyone who tastes it asks for the recipe. It is nice enough for special company! Try it!

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prep time 1 Hr

cook time 11 Hr

method Slow Cooker Crock Pot

yield 8-10 serving(s)

Ingredients

STEP ONE
4 pounds chicken breasts, boneless and skinless or thighs, chopped into bite-sized chunks
3 cans mexican style hominy with juices
3 medium carrots, chopped
3 stalks celery stalks, chopped
1 large white onions quartered with bloom and stem intact
6-10 cloves fresh garlic, sliced
1 bunch cilantro, fresh (don't chop, just wash and bind)
4 tablespoons better than bouillon, chicken (important brand)
2 medium jalapeno peppers, de-seeded and chopped
1 tablespoon whole cumin seed
1 dash sea salt to taste
STEP TWO
6-8 large tomatillos, fresh
1 large while onion, chopped
1 medium jalapenos, fresh,; deseeded
1 bunch cilantro, fresh, (no major stems)
TOPPINGS - IMPORTANT! DON'T SKIMP!
1 bunch scallions, chopped
1 pint sour cream
4-5 medium avocados, chopped
1 bag pork rinds, broken
4 large limes (to squeeze over soup as desired)
- jalapeno peppers, chopped as desired

How To Make pozole verde (mexican chicken soup)

Step 1

Combine STEP ONE ingredients in large crock-pot with water covering ingredients, about one half to three quarters of crock pot space. Cook on low for 6-8 hours. I love to put this on overnight and do step two in the morning before work or church.

Step 2

After 6-8 hours, remove cilantro from crock-pot and discard.
Step 3

Put STEP TWO ingredients in large saucepan with just enough water to cover. Cook only until tomatillos change color. When finished, drain and put in blender and puree.
Step 4

Add puree to crock-pot and cook on low an additional 4 hours.
Step 5

When soup is done, add toppings as desired and enjoy!
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