Chicken Pozole Verde
Total Time
65m
Prep Time:15m
Cook Time:50m
Yields:8-10 Servings
Ingredients
6 cups
water
3 packets
4
large boneless, skinless chicken breasts
3
poblano peppers
1 lb.
tomatillos, husks removed and rinsed
1/2 cup
roughly chopped fresh cilantro, plus more for garnish
1
small yellow onion, quartered
2
jalapeños, seeded and chopped
1 tbsp.
1 tsp.
1 tsp.
GOYA® Sea Salt, plus more, to taste
1/2 tsp.
GOYA® Ground Black Pepper, plus more, to taste
1 tbsp.
3 cans
(15 oz.)
GOYA® White Hominy, drained and rinsed
2 cups
finely shredded green or purple cabbage
1
avocado, halved, pitted, peeled and diced
3
radishes, thinly sliced
GOYA® Corn Tortillas, lightly charred (see tip below)
2
limes, cut into wedges, for serving
Buy all ingredients to make this recipe from your local grocer:
What’s this?
What is this button?
You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Directions
Step 1
<p>Bring 6 cups of water to a simmer in a large Dutch oven over medium heat. Stir in bouillon until combined. Place chicken in bouillon mixture and poach until tender and internal temperature registers 165°F on quick-read thermometer, about 20 to 25 minutes. Transfer chicken to cutting board. When cool enough to handle, using 2 forks, shred chicken into bite-sized-pieces. Set chicken and bouillon mixture aside.</p>
Step 2
<p>Preheat oven to broil. Place poblano peppers in a single layer on a rimmed baking sheet. Broil, turning poblano peppers every 3 to 5 minutes until skin is charred, about 10 minutes. Place poblano peppers in a resealable plastic bag for 10 minutes until skin loosens from flesh. Carefully remove skin, seeds and stems from poblano peppers.</p>
Step 3
<p>In blender, purée tomatillos, cilantro, poblano peppers, onion, jalapeños, garlic, oregano, salt and pepper together until a smooth sauce forms. Heat oil in a large skillet over medium-high heat. Add sauce and cook, stirring occasionally, until sauce turns a deep green color, about 10 minutes.</p>
Step 4
<p>Add sauce, chicken and hominy to bouillon mixture. Bring to simmer over medium heat. Cook, stirring occasionally, until just heated through, about 5 minutes. Season with additional salt and pepper, to taste. Divide pozole among serving bowls. Top with cabbage, avocado, radishes and additional cilantro. Serve with charred tortillas and lime wedges and enjoy.</p>
<p> </p>
<p><strong>Pozole Prep: Freeze Now, Enjoy Later</strong><br />
Pozole can be frozen for up to 3 – 4 months. Allow it to cool completely, then store in airtight containers. To reheat, thaw overnight in the refrigerator and warm over medium heat until heated through.</p>
There are two easy ways to char tortillas:
- Use tongs to quickly char the tortillas in a hot cast iron skillet over medium-high heat, about 15–30 seconds per side, until lightly charred.
- Char the tortillas directly over a medium-low gas burner, flipping them as soon as they begin to char. This method works even faster. Using tongs allows you to flip and turn the tortillas safely without burning your fingers.
There are two easy ways to char tortillas:
<ul>
<li>Use tongs to quickly char the tortillas in a hot cast iron skillet over medium-high heat, about 15–30 seconds per side, until lightly charred.</li>
<li>Char the tortillas directly over a medium-low gas burner, flipping them as soon as they begin to char. This method works even faster. Using tongs allows you to flip and turn the tortillas safely without burning your fingers.</li>
</ul>
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Easy, Homemade Recipes for This Season
Looking for dinner ideas? We’ve got you covered with fall recipes so delicious you’ll want to make them again and again!
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Chicken Pozole Verde
Prep Time: 15m
Total time: 65m
Yields: 8-10 Servings
Ingredients
6 cups
water
3 packets
4
large boneless, skinless chicken breasts
3
poblano peppers
1 lb.
tomatillos, husks removed and rinsed
1/2 cup
roughly chopped fresh cilantro, plus more for garnish
1
small yellow onion, quartered
2
jalapeños, seeded and chopped
1 tbsp.
1 tsp.
1 tsp.
GOYA® Sea Salt, plus more, to taste
1/2 tsp.
GOYA® Ground Black Pepper, plus more, to taste
1 tbsp.
3 cans (15 oz.)
GOYA® White Hominy, drained and rinsed
2 cups
finely shredded green or purple cabbage
1
avocado, halved, pitted, peeled and diced
3
radishes, thinly sliced
GOYA® Corn Tortillas, lightly charred (see tip below)
2
limes, cut into wedges, for serving
Directions
Step 1
<p>Bring 6 cups of water to a simmer in a large Dutch oven over medium heat. Stir in bouillon until combined. Place chicken in bouillon mixture and poach until tender and internal temperature registers 165°F on quick-read thermometer, about 20 to 25 minutes. Transfer chicken to cutting board. When cool enough to handle, using 2 forks, shred chicken into bite-sized-pieces. Set chicken and bouillon mixture aside.</p>
Step 2
<p>Preheat oven to broil. Place poblano peppers in a single layer on a rimmed baking sheet. Broil, turning poblano peppers every 3 to 5 minutes until skin is charred, about 10 minutes. Place poblano peppers in a resealable plastic bag for 10 minutes until skin loosens from flesh. Carefully remove skin, seeds and stems from poblano peppers.</p>
Step 3
<p>In blender, purée tomatillos, cilantro, poblano peppers, onion, jalapeños, garlic, oregano, salt and pepper together until a smooth sauce forms. Heat oil in a large skillet over medium-high heat. Add sauce and cook, stirring occasionally, until sauce turns a deep green color, about 10 minutes.</p>
Step 4
<p>Add sauce, chicken and hominy to bouillon mixture. Bring to simmer over medium heat. Cook, stirring occasionally, until just heated through, about 5 minutes. Season with additional salt and pepper, to taste. Divide pozole among serving bowls. Top with cabbage, avocado, radishes and additional cilantro. Serve with charred tortillas and lime wedges and enjoy.</p>
<p> </p>
<p><strong>Pozole Prep: Freeze Now, Enjoy Later</strong><br />
Pozole can be frozen for up to 3 – 4 months. Allow it to cool completely, then store in airtight containers. To reheat, thaw overnight in the refrigerator and warm over medium heat until heated through.</p>
Reviews
Submit your review | |