Abuela Emma’s Pozole Verde
If you’re anything like Abuela Emma, cooking for the family is one of the ways you like to show your love. Try her go-to Pozole Verde recipe that is sure to warm hearts and bellies alike.
Credit: instagram.com/ericklabra
Broth
3 pounds of chicken breast with bone (can mix and match legs and chicken breast)
2 garlic cloves
1/2 onion
Salt to taste
1/2 tsp peppercorn
1/2 tsp grounded coriander
1/2 tsp grounded cumin
Cilantro
Salt to taste
Chicken bouillon (to taste)
Green Sauce
1 poblano pepper and 1 Anaheim pepper roasted, seeded and veins removed
1 small piece of onion roasted
1 serrano pepper roasted
10 tomatillos with husk removed roasted
2 garlic cloves
Cilantro to taste
1/2 tsp dried oregano
Salt and pepper to taste
1 cup of chicken broth
Vegetable oil
Directions
1. Fill your pot half way with water and bring to a boil. Reduce the heat to a simmer and add in the broth ingredients ensuring the the water is covering the chicken. Let it cook for about 45 minutes.
2. While the chicken is cooking, make the green sauce. Start by roasting the peppers, tomatillos and onion. Once roasted remove the seeds and veins from the peppers. Add the green sauce ingredients (with the exception of the oil) to a blender and blend until smooth.
3. In a skillet, heat the vegetable oil. Add the sauce and cook for a few minutes. Once it starts to darken it means it’s ready. Taste and season to your liking. Set aside.
4. Remove the chicken from the pot. Place the meat in a large bowl to cool. Discard the skin and bones. Shred and cut to bite size pieces. Place to the side
5. Using a strainer remove the onion, garlic, peppercorns and cilantro from the pot.
6. Add in the white hominy and green salsa to the pot. Let it cook together for about 30 minutes
7. add the chicken back in the pot. Let simmer together a few minutes. Taste the pozole to check if it needs more seasoning.
8. Ready to serve! Garnish with cilantro, shredded lettuce, finely chopped onion and lime.
*Cook poultry until the internal temperature at the thickest part is greater than 165 degrees Fahrenheit as measured by a calibrated thermometer.
