Chicken Pozole Verde

Name: Chicken Pozole Verde
Prep time: 15M
Total time: 65M
Yield: 8-10 Servings
Cuisine: Mexican
Ingredients: 6 cups water; 3 packets Powdered Chicken Flavored Bouillon; 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. Minced Garlic; 1 tsp. Ground Oregano; 1 tsp. Sea Salt; 1/2 tsp. Ground Black Pepper; 1 tbsp. Extra Virgin Olive Oil; 3 cans White Hominy; 2 cups finely shredded green or purple cabbage; 1 avocado, halved, pitted, peeled and diced; 3 radishes, thinly sliced; Corn Tortillas; 2 limes, cut into wedges, for serving

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Pozole Verde is one of the most traditional dishes in Mexico and a favorite for cold and festive days, such as the holiday season. This comforting dish is easily prepared in just four steps, with shredded chicken breast, tomatillos, poblano peppers, and the homemade touch of GOYA® <a href="https://www.goya.com/en/products/powdered-chicken-flavored-bouillon/">Powdered Chicken Flavored Bouillon</a>. GOYA® <a href="https://www.goya.com/en/products/white-hominy/">White Hominy</a> adds the finishing touch, giving body and a delicious flavor that makes this pozole a unique experience. Serve it with lightly toasted tortillas and lime wedges to enhance its flavor. Tip: this recipe can be made ahead, frozen, and reheated when ready to serve. A soup with all the flavor and soul of Mexican cuisine.

Total Time

65m

Prep Time:15m

Cook Time:50m

Yields:8-10 Servings

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Ingredients

6 cups

water

3 packets

GOYA® Powdered Chicken Flavored Bouillon

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large boneless, skinless chicken breasts

poblano peppers

1 lb.

tomatillos, husks removed and rinsed

1/2 cup

roughly chopped fresh cilantro, plus more for garnish

small yellow onion, quartered

jalapeños, seeded and chopped

1 tbsp.

GOYA® Minced Garlic

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1 tsp.

GOYA® Ground Oregano

1 tsp.

GOYA® Sea Salt, plus more, to taste

1/2 tsp.

GOYA® Ground Black Pepper, plus more, to taste

1 tbsp.

GOYA® Extra Virgin Olive Oil

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3 cans
(15 oz.)

GOYA® White Hominy, drained and rinsed

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2 cups

finely shredded green or purple cabbage

avocado, halved, pitted, peeled and diced

radishes, thinly sliced

GOYA® Corn Tortillas, lightly charred (see tip below)

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limes, cut into wedges, for serving

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Directions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. Pozole Prep: Freeze Now, Enjoy Later 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.

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>