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Green Pozole
with Chicken

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.
• The preparation time is of 1 hour 15 minutes.
• This recipe serves about 6 plates.

Ingredients

1.1 lbs of precooked White Hominy

2 skinless Chicken Breasts (14.1 oz)

8 Tomatillos (14.1 oz)

3 Limes (3.1 oz)

3 Radishes (2.1 oz)

2 Avocados (17.6 oz)

2 Serrano Peppers (.8 oz)

1/4 of a Lettuce (3.5 oz)

1¼ of Onions (6.1 oz)

2 Garlic cloves (.2 oz)

5 Coriander sprigs (1.7 oz)

2 Epazote sprigs (.7 oz)

2 Bay Leaves

2 tablespoons of Oregano

1/2 teaspoon of Cumin

1 tablespoon of Olive Oil

Pepper to taste

1 tablespoon of Salt

Cookware

2 Saucepans

1 Saucepan Lid

1 Blender

1 Colander

1 Chopping Board

1 Kitchen Spoon

1 Strainer

1 Knife

6 Ramekins

Directions

Cook the Chicken

1. Clean 2 skinless chicken breasts and put them in a saucepan, then reserve.
2. Put in a colander 1.1 lbs of precooked white hominy and rinse it.
3. Transfer from the colander to the saucepan (where the chicken is) the precooked white hominy that was rinsed.
4. Also add in the saucepan:

• 1/2 Onion (2.4 oz).
• 1 Garlic clove (.1 oz).
• 2 Bay Leaves.
• The enough Water to cover all the ingredients.
• 1/2 tablespoon of Salt.

5. Bring the saucepan water to a boil over high heat.
6. When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the white hominy is well cooked (also time 20 minutes).

Make sure that all the ingredients are always covered with water because it will consume. If scum accumulates on the surface remove it.

While the Maize Cooks... The Green Salsa

1. Put in another saucepan:

• 8 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover the saucepan ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

Don’t cook the tomatillos for a long time, because its skin breaks and its flavor becomes bitter ☹

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• 5 Coriander sprigs.
• 2 Epazote sprigs.
• 1/2 teaspoon of Cumin.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

Cook the Green Salsa and Shred the Chicken

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Put in the saucepan:

• The Green Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.
5. Verify that the chicken breasts that were left cooking are well cooked, its color must be white outside and inside; if not cook them for a longer time.
6. Take from the saucepan the chicken breasts with the kitchen spoon, wait until they cool a little and shred them; then set aside.

Prepare the Garnishes

1. Put in a ramekin 2 tablespoons of oregano, then set aside.
2. Cut 3 limes into wedges and put them in another ramekin, then set aside.
3. Slice 3 radishes and pass them to another ramekin, then set aside.
4. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
5. Finely chop 1/2 onion (2.4 oz) and put it in another ramekin.
6. Take all the ramekins to the table, in which the ingredients were put.

1 hour later...

1. Dice 2 avocados, put them in a ramekin and take it to the table.

The avocado is cut at the end because it oxidizes rapidly.

2. Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
3. Add in the saucepan, where the maize is:

• The Chicken that was shredded.
• Strain the Green Salsa that was cooked.
• The enough Water to have the consistency of a watery soup.
• 1/4 tablespoon of Salt.

4. Mix the saucepan ingredients and bring the broth to a boil over high heat.
5. When the broth boils reduce to low heat, cover the saucepan and leave the green pozole with chicken cooking for 10 minutes, so the flavors mix.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Garlic clove.
• The 2 Bay Leaves.

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