pozole verde/green pozole
My son prefers this pozole to the traditional red one.
prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 can large homney
- 2 pounds chicken breast
- 2 pounds chicken thighs
- 2 tablespoons mexican oregano
- 1 bunch swiss chard
- 1 pound spinach, fresh
- 2 - tomatillos, peeled washed and crushed
- 8 - jalapenos, fresh, washed
- 1 bunch green onions,washed, chopped
- 1 can light beer
- 5 cloves garlic, minced
- 1/2 bunch cilantro, fresh
- 2 - poblano chiles,cleaned, halved
- - salt to taste
How To Make pozole verde/green pozole
-
Step 1In 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.
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Step 2In a blender, blend the rest of the ingredients.
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Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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