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pozole verde/green pozole

(1 rating)
BlancaTere avatar
Recipe by
Blanca Fernandez
@BlancaTere
Watsonville, CA

My son prefers this pozole to the traditional red one.

(1 rating)
yield 6 serving(s)
method Stove Top

Ingredients For pozole verde/green pozole

  • 1 can
    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
    light beer
  • 5 clove
    garlic, minced
  • 1/2 bunch
    cilantro, fresh
  • 2
    poblano chiles,cleaned, halved
  • salt to taste

How To Make pozole verde/green pozole

  • 1
    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.
  • 2
    In a blender, blend the rest of the ingredients.
  • 3
    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.
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Categories & Tags for Pozole Verde/Green Pozole:

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