Green is the colour for THIS version of classic pozole. A blend of so many green ingredients, it's little wonder it's healthy and tasty - the final addition of puffed hominy corn makes this a textural delight too. Learn how it's made...
Heat the olive oil in a large pan until just hot. Add the onion and fry for 1-2 minutes to soften lightly. Now add the poblano peppers, bell peppers, jalapeño, pumpkin seeds, garlic, bay leaves, oregano, cilantro, tomatillo and salt & pepper.
Pour over 8 cups of just boiled water.
Place the whole chicken portions on top then using a spoon, push into the liquid to submerge.
Season well with salt & pepper, then bring to a simmer. Reduce the heat to low and simmer gently (covered) for 45 minutes.
Remove the bay leaves and discard, then remove the chicken and set aside to cool.
Add the sour cream and using a stick blender or food processor, blend the soup until smooth. Squeeze over the lime then add the drained hominy and return to the heat for 5 minutes to warm through. Remove from heat.
Remove the skin and strip the chicken from the bones (discard the skin and bones) and tear or chop the meat into small pieces. Add this to the soup and adjust seasoning as needed.
Serving
Spoon the soup into bowls and drizzle over a little sour cream. Scatter some freshly fried corn tortilla chips, chopped radish and a couple of wedges of avocado. You might also like to squeeze over a little more lime just before eating.
Video
Notes
Garnishes
Garnishes play an important part in Mexican cuisine, and especially for Pozole verde. I have an array of some or all of the following on the table that allows your own personal favourites to be scattered over the hearty, healthy pozole.
Diced white onion
Radishes
Sliced Avocado
Tomato and/or fresh tomatillo
Cilantro
Shredded white cabbage or iceberg lettuce
Sour cream
Cotija cheese (Mexican cheese)
Freshly fried crunchy corn tortillas
fresh chillies (Fresno, jalapeño, hatch etc.)
Finely diced celery
Hot sauce
StoragePozole will be fine stored in airtight containers for 4-5 days in the fridge and 3+ months in the freezer. Be sure to reheat until piping hot.