Serving size: 3-4
Ingredients for pozole:
3 chicken breast, cut into like, 1/4″ strips.
2 garlic gloves
2 bay leaves
Salt/pepper
1 can of mexican hominy (like 32 oz can I think?)
1 1/2 cup of salsa verde (homemade, recipe below, or store bought. When I’m being extra lazy, I pick 1 lb up from Vallarta’s fresh deli section)
Garnishes
Sliced radishes
Shredded cabbage
Lime wedges
Diced onion
Cilantro
Salsa Verde
1 lb tomatillos (or like 4)
1/4 cup cilantro
1/2 of an onion
2-3 serrano chiles
Salt for taste
SOUP
1. In a large pot, throw chicken, bay leaves, garlic gloves, and a pinch of salt and pepper in water (just enough water to cover the chicken.) Medium heat to boil.
I typically skim the pot of all that like weird, chicken foam, throw that out. It’s gross. And at this point, I also remove the bay leaves and garlic gloves. Just to avoid eating that.
2. Cook this pot until chicken is cooked through.
3. Next, strain and rinse hominy. Once washed, toss those babies in that pot. While we’re at it, throw in the salsa verde. We like our pozole spicy, so we throw in usually 1 1/2 to 2 cups. You can start with 1 cup and taste from there!
4. Let it cook once again to a boil.
5. Serve in your favorite bowls, garnish with radishes, onion, cilantro, a few squeezes of lime and some cabbage!
6. Take pics of your new favorite Mexican soup and enjoy!
Salsa Verde:
Skin and clean your tomatillos.
In a small pot, place tomatillos and enough water to cover them.
Once they’re boiled, cook them for another 10 minutes or so. take them off the fire, strain (but put the water aside) and let those bad boys cool.
In a blender, blend the tomatillos, cilantro, onion, and the chiles together. If it’s too thick, add some of your boiled water that we set aside earlier!
Salsa is set! We’ll be using that in your pozole!
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