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Pozole Verde by Maria Alvarado

Ingredients

Stock:

  • 1 whole chicken, chopped into 4 sections
  • 4 ½ quarts water
  • 4 garlic cloves, peeled
  • ½ onion
  • 1 tbsp salt
  • 3 ½ lbs hominy

Salsa:

  • 10 tomatillos
  • 4 poblano chiles
  • 6 cloves garlic, peeled
  • 1 onion, quartered
  • 1 tbsp fresh oregano
  • 4 ripe avocados
  • 1 bunch cilantro
  • 5 oz spinach
  • 1 head of green lettuce
  • 1 tsp salt

Toppings:

  • Shredded cabbage
  • Thinly sliced radish
  • Sliced jalapeño
  • Cilantro
  • Lime
  • Tortilla chips

Instructions

To make the stock:

  • 1. Put everything but the hominy in a large pot. Bring to a boil. Lower heat and simmer for 45 minutes (or until chicken is cooked through), skimming off any foam that comes to the surface.
  • 2. Remove the solids, and discard the garlic and onion. Let the chicken cool, then shred.
  • 3. While the chicken is cooling, add the hominy to the stock and bring to a boil. Lower the heat and add the salsa. Simmer for 45 minutes

Making the salsa:

  • 1. Roast tomatillos, poblano, garlic and onion in a 450 degree oven for 20 to 30 minutes — until the vegetables are soft and starting to brown. Transfer the roasted vegetables to a blender.
  • 2. Add the oregano, avocados, cilantro, spinach, lettuce and salt. Blend until completely processed.
  • 3. Add salsa to the stock as directed above.
  • Check for seasoning, add more salt if desired.

To serve:

  • Ladle into bowls and top with shredded cabbage, sliced radish, sliced jalapeños, cilantro, a squeeze of lime and tortilla chips.
  • Serves 12