Pozole Verde. Today, I want to show you another version of Pozole, which is called Pozole Verde, which is more popular in central Mexico, and it is delicious! What is the difference between Pozole Verde and Pozole Rojo? As the name implies, the broth of Pozole verde has a green color to it, because of the types of chiles and spices that you use to make it.

Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis. Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. Chicken Pozole Verde is a comforting Mexican soup filled with shredded chicken and hominy in a comforting green chile broth. (gluten free, freezer friendly) Ladle ½ cup broth into blender. You can cook Pozole Verde using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pozole Verde

It's 3 of chile poblano.
You need 3 of tomatillos.
You need 2 of jalapenos.
You need 3 of chile anaheim.
You need 1 clove of garlic.
It's 1/2 of onion.
Prepare 1 bunch of cilantro.
You need 1 dash of oregano.
You need 1 lb of chicken breast.
You need 2 can of homony (small).
It's 5 tbsp of chicken knorr.
Prepare 3 tbsp of cumin.

Stir chicken into broth and heat through, followed by cilantro purée. Add pork, hominy and oregano and bring to a boil over high heat. Add salt and pepper to taste. Chicken pozole verde is the best ending to a cold, rainy day.

Pozole Verde instructions

boil all peppers together.
boil chicken at same time different pot..
when peppers soft liquify in blender with onion, garlic and cilantro.
when chicken is done, shred and put back in water.
wash homony very well add to chicken.
add liquified peppers.
add knorr, cumin and oregano.
keep on high till first boil taste if in need of more spices add.
reduce heat and let cook for another 20 minutes or till homony is soft.
garnesh with some thinly sliced cabbage. squeeze some lemon and tostadas!.

Fall-apart-tender chicken, chewy hominy, and plenty of southwestern spices and herbs come together in this spicy, brothy soup to create a mouthful of magic. If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth. Add half of the salsa verde to the shredded chicken.