green posole. posole verde. Remove the skins, seeds and stems from the poblanos. Pozole is the perfect party dish -- easy to make, impressively showy and fun to eat -- so it turns up at celebrations in Mexico from Independence Day to birthdays, weddings and baptisms. Green chicken pozole (posole verde) is the Mexican version of chicken soup.

This is my own version, this Pozole Verde has my own taste with pumpkin seeds (the way they make it in the State of Guerrero) and the addition of spices. 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. You can cook green posole. posole verde using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of green posole. posole verde

It's 1 can of of hominy.
You need 12 of green tomatos.
It's 4 of chile serrano.
Prepare 1/2 of onion.
It's 4 of gloves garic.
Prepare 1 of chicken breast.
You need 1 of parsley cilantro radish oregano.

My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably. Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth. It's easy to make, filling and healthy! (gluten free, freezer friendly) If you make these green pozole, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I'd love to see it and have a chance to share it as well.

green posole. posole verde step by step

cook the chicken breast with the onion and 2 garlic and salt.
open the hominy can drain and clean.
in the blender put the tomato Chile the rest of garlic parsley and cilantro.
once the chicken in done take it out and shredded.
we going to use the chicken broth to put our hominy and the shredded chicken.
in a small pan heat oil and simmer the sauce we blend for about 5minutes ....them add to the chicken and hominy add salt to taste and simmer for 10 minutes.
once is done add the oregano to the posole and is ready to serve just cut the radish and garnish the posole.
***you can cut lettuce and add to the posole.

That's the version we're making here today and it's a good option to consider if you want a Pozole recipe in your arsenal that doesn't feel like an all-day affair. Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook. Stir chicken into broth and heat through, followed by cilantro purée.