Chicken Pozole Verde: A taste of Mexico

 

Chicken pozole verde is a traditional Mexican stew made with hominy, chicken, and a green sauce. The green sauce is typically made with tomatillos, poblano chiles, and cilantro. Pozole verde is a hearty and flavorful stew that is perfect for a cold winter day.

Pozole is a pre-Columbian dish that has been enjoyed by Mexicans for centuries. The word "pozole" comes from the Nahuatl word "pozolli," which means "foam." This is because the hominy in the stew gives it a foamy texture.

Pozole verde is typically made with chicken, but it can also be made with pork or beef. The chicken is cooked in a broth made with hominy, onions, garlic, and spices. The green sauce is then added to the stew and simmered until the flavors have melded.

Pozole verde is a hearty and flavorful stew that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be made ahead of time and reheated when you're ready to eat.

Here is a recipe for chicken pozole verde that you can try at home:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can hominy, drained and rinsed
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (10 ounce) can tomatillos, drained and rinsed
• 1 (7 ounce) can poblano chiles, drained and rinsed
• 1 cup chopped cilantro
• Sour cream, for serving
• Lime wedges, for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides.
2. Add the onion, garlic, cumin, oregano, salt, and pepper to the pot. Cook for 1 minute, or until the onion is softened.
3. Add the hominy, tomatoes and green chiles, tomatillos, and poblano chiles to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.
4. Stir in the cilantro and serve with sour cream and lime wedges.

Tips:

• For a spicier pozole, add 1/2 teaspoon of cayenne pepper to the pot.
• If you don't have poblano chiles, you can use 1 (4 ounce) can of diced green chiles.
• To make the pozole ahead of time, cook it according to the directions and then let it cool completely. Store the pozole in an airtight container in the refrigerator for up to 3 days. When you're ready to eat, reheat the pozole in a pot or Dutch oven over medium heat until warmed through.

Chicken pozole verde is a delicious and hearty stew that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be made ahead of time and reheated when you're ready to eat.