Chicken Posole Verde Recipe (2024)

FAQs

What is chicken pozole verde made of? ›

Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a delicious green chile broth made from tomatillos, jalapeños, and cilantro. It's easy to make, hearty, and ready in only one hour!

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

Pozole is the height of Mexican comfort food. A deep bowl full of steaming broth, scented with cumin, oregano, and chiles, packed with flavorful bites of heirloom corn and tender meat, this hearty soup is flavorful, satiating, and absolutely delicious.

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

Posole is hominy, pure and simple. The corn has been treated by soaking it in cal and then rinsed. In the southwest, there is a dried flint corn that has been treated like this and in English, we call it Prepared Hominy and in Mexico it's known as nixtamal. We sell Prepared Hominy. My recipe for Posole Verde is here.

Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

The dish has more than 1,500 calories and 93 grams of fat. Factor in toppings like guacamole and sour cream, and you'll get most of your day's calories and sodium in one meal.

Why is my pozole bland? ›

Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500's, cannibalism was banned and the meat in this dish was replaced with pork.

The most significant difference lies in the protein. People who prefer leaner meats, such as chicken, usually opt for green pozole. Red pozole is served with pork, white pozole is made with beef, and menudo is made from beef tripe. The traditional soups don't have to include traditional meat cuts, however.

Salsa verde, also known as "green salsa," is made with green tomatoes or tomatillos, green chili peppers, cilantro, onions, and lime juice. It is typically tangy and has a slightly smoky flavor.

Traditional Mexican pozole is a rich, brothy soup made with pork, hominy, and red chilies. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!

Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with.

Carrillo Arronte explains the differences between green, red and white pozole. Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds. Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.