Pozole Verde

Ingredients(for 1 large bowl (about 2 cups))

• 200g Skinless chicken breast (Pechuga de pollo, boneless)
• 1 cup Hominy (nixtamalized corn) (Maíz pozolero, canned and drained or cooked)
• 4 medium Tomatillos (Husked and rinsed)
• 1 large Poblano pepper (Seeded and roughly chopped)
• 1 small Jalapeño pepper (Seeded for less heat)
• 1/2 cup Fresh cilantro (Roughly chopped)
• 2 sprigs Fresh epazote (Optional but traditional) - optional
• 1/2 medium White onion (Chopped)
• 2 Garlic cloves (Peeled)
• 3 cups Low-sodium chicken broth
• 1 tsp Olive oil
• 1/2 tsp Salt (To taste)
• 1/4 tsp Black pepper (Freshly ground)
• 1 cup Shredded lettuce (For garnish) - optional
• 2 Radishes (Thinly sliced, for garnish) - optional
• 2 Lime wedges (For serving) - optional

Instructions

1. 1

   Place chicken breast in a pot and cover with chicken broth. Bring to a boil, then simmer until cooked through, about 12 minutes. Remove chicken, let cool, and shred.

   15 minutes

   Skim off any foam for a clearer broth.

2. 2

   While chicken cooks, roast tomatillos, poblano, and jalapeño in a dry skillet until lightly charred (about 5 minutes).

   5 minutes

   Roasting enhances flavor and sweetness.

3. 3

   Blend roasted tomatillos, peppers, cilantro, epazote (if using), onion, and garlic with 1/2 cup broth until smooth.

   3 minutes

   Add a splash of broth for smoother blending.

4. 4

   In a large pot, heat olive oil over medium heat. Pour in the green sauce and cook for 3-4 minutes, stirring, until fragrant and deepened in color.

   4 minutes

   Sautéing the sauce intensifies the flavors.