Now you are going to try a variation of the original pozole, considering that the original pozole is the white pork pozole. In this pozole we are going to use chicken instead of pork and also a type of green salsa will be used to fill the pozole with color.
The green pozole is typical and originally from the state of Guerrero. The story tells that the nocturnal wednesday were established where the people went out to have fun and from there is born the so called “pozolero thursday”. Since on wednesdays lots of pozole was left over to take advantage of it the cooks, of those times, elaborated the green pozole. A dish that came to enrich the regional gastronomy and the Mexican gastronomy.
This pozole consists of a maize soup with chicken, to which a green salsa is added and it is accompanied of many fresh ingredients – as if it was a salad. The pozole’s beauty is that it is served as if it was a soup although it can be considered a complete meal.
About the Recipe
Follow closely the preparation steps because you will work in different stages and with many ingredients.
The maize that is used to make pozole is the white hominy, which comes from the cacahuazintle corn and by no means use another type of maize.
The white hominy that is used in this preparation should be precooked, if you get it raw these steps must be followed.
It is very important to use skinless chicken breasts so a lot of fat doesn’t accumulate in the pozole.
This is the maize that can be used to make your pozole. Although this pozole hominy is not in a precooked state, therefore you will have to do some previous steps before preparing the pozole.
The pozole without oregano is really not pozole. You have to put oregano to the pozole and there is no excuse because you can buy the oregano here – and the best is that it is organic.
The epazote gives to the food the authentic Mexican flavor and in this recipe this herb cannot be omitted. If you don’t have it buy this epazote bag, it has a good aroma and it gives an excellent flavor to the food.