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A hearty and vibrant stew from Mexico, featuring tender shredded chicken and hominy in a tangy green chile broth made with tomatillos and poblano peppers. Perfect for a cozy night in, topped with fresh garnishes.
For 6 servings
Poach the Chicken
Roast the Verde Ingredients
Prepare the Sauce and Shred Chicken
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A hearty and vibrant stew from Mexico, featuring tender shredded chicken and hominy in a tangy green chile broth made with tomatillos and poblano peppers. Perfect for a cozy night in, topped with fresh garnishes.
This mexican recipe takes 85 minutes to prepare and yields 6 servings. At 136.08 calories per serving with 26.08g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Combine and Simmer the Pozole
Serve with Garnishes
Substitute the chicken with 1.5 lbs of pork shoulder, cut into chunks. You will need to simmer the pork for 1.5-2 hours until tender before proceeding with the recipe.
Omit the chicken and use vegetable broth. Add 2 cups of sliced cremini mushrooms and a can of pinto or black beans along with the hominy for a hearty vegetarian version.
Add 1-2 serrano peppers along with the jalapeño to the roasting pan for a significant kick of heat.
Chicken provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Hominy is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and supports overall gut health.
This stew is loaded with immune-supporting ingredients like garlic, onions, and chiles. Tomatillos and peppers are also rich in Vitamin C, a powerful antioxidant.
The vibrant green sauce from tomatillos, cilantro, and peppers is packed with antioxidants that help protect your body's cells from damage caused by free radicals.
Hominy is dried maize (corn) kernels that have been treated with an alkali solution in a process called nixtamalization. This process softens the kernels, loosens the hulls, and gives them a unique, slightly chewy texture and puffy appearance, perfect for stews like pozole.
Yes, it can be a very healthy and balanced meal. It's packed with lean protein from chicken, fiber from hominy, and numerous vitamins and antioxidants from the tomatillos, peppers, and cilantro. Using low-sodium broth and being mindful of high-calorie garnishes keeps it nutritious.
A typical serving (about 2 cups) of this Chicken Pozole Verde, without heavy garnishes, contains approximately 450-550 calories. The final count can vary based on the specific ingredients and the amount of garnishes like avocado and cheese added.
Absolutely! For a slow cooker, add the poached, shredded chicken and all other ingredients (after roasting and blending the sauce) and cook on low for 4-6 hours. For an Instant Pot, you can poach the chicken on the 'Sauté' function, then pressure cook the final soup for 15 minutes.
The main difference is the type of chiles used for the broth. Pozole Verde (green) is made with fresh green ingredients like tomatillos, cilantro, and green chiles (poblano, jalapeño). Pozole Rojo (red) gets its color and flavor from a base of dried red chiles, like ancho and guajillo.
Leftover pozole can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight. Store the fresh garnishes separately.