Imported from TikTok

Pozole Verde

Name: Pozole Verde
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 gallon water; 6 garlic cloves; 2 sprigs fresh cilantro; 0.5 onion; kosher salt (A generous pinch, for the chicken broth); 3 chicken thighs (Skin on); 4 chicken legs (Skin on); 2 chicken breasts (Large; described as nice and meaty); 1 lb tomatillos; 2 poblano peppers; 2 serrano peppers; bacon fat (A little bit, for roasting); Mexican oregano (Amount not specified); 2 epazote leaves; Mexican green (A nice bunch; the transcript is unclear about the exact herb name); salt (To taste, for the green sauce); cumin (A little bit); 1 packet chicken bouillon; 2 cans hominy (Drained)

Recipe by @chef.clipperz @chef.clipperz · TikTok

Imported by Gavin Lee on SeeMeCook

A comforting Mexican hominy soup with tender shredded chicken and a bright, roasted tomatillo-and-green-chile broth. The chicken simmers with aromatics before the roasted vegetables are blended into a green sauce and added back to the pot.

8 servings85 minMexican

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Ingredients

1 gallon water
6 garlic cloves
2 sprigs fresh cilantro
0.5 onion
kosher salt (A generous pinch, for the chicken broth)
3 chicken thighs (Skin on)
4 chicken legs (Skin on)
2 chicken breasts (Large; described as nice and meaty)
1 lb tomatillos
2 poblano peppers
2 serrano peppers
bacon fat (A little bit, for roasting)
Mexican oregano (Amount not specified)
2 epazote leaves
Mexican green (A nice bunch; the transcript is unclear about the exact herb name)
salt (To taste, for the green sauce)
cumin (A little bit)
1 packet chicken bouillon
2 cans hominy (Drained)

Steps

1
In a large pot, combine the water, garlic cloves, cilantro sprigs, half onion, and a generous pinch of kosher salt. Add the chicken thighs and legs with their skin on, along with the chicken breasts.
2
Bring the pot to a simmer and cook the chicken until tender, about 40–45 minutes.
3
While the chicken cooks, heat the oven to 400°F (about 200°C). Prepare the tomatillos, poblanos, and serranos for roasting with a little bacon fat.
4
Roast the tomatillos and peppers at 400°F until beautifully charred. The transcript does not specify a roasting duration.
5
When the chicken is done, remove the cooked garlic and onion from the broth and put them in a blender.
6
Add the roasted tomatillos and peppers to the blender. Add the Mexican oregano, epazote leaves, Mexican green (herb name unclear in the transcript), salt to taste, a little cumin, and one packet of chicken bouillon.
7
Blend the ingredients into a green sauce. The transcript does not state a blending time or consistency.
8
Cook the blended sauce for about five minutes, until it changes color and becomes a little darker.
9
Remove the chicken from the pot. Shred the meat, discarding all the skin and bones.
10
Return the shredded chicken to the broth.
11
Add the two cans of drained hominy and the cooked green sauce to the broth.
12
Simmer for an additional 5–7 minutes, then serve the pozole verde.

Notes

The transcript is unclear at “nice bunch of that Mexican green”; the herb could not be confidently identified. No roasting duration is given. Serving yield was not stated and is estimated.