**Pozole Verde con Pollo** is a traditional Mexican soup made with hominy (dried corn kernels that have been treated with an alkali), chicken, and a flavorful green sauce typically made from tomatillos, green chilies, cilantro, and other herbs. It’s a comforting and hearty dish, often served with toppings like shredded cabbage, radishes, avocado, lime, and oregano. Here’s a basic recipe to make it at home:
—
### **Ingredients**:
#### For the soup:
– 2 lbs (about 1 kg) chicken (thighs, breasts, or a mix)
– 8 cups (2 liters) chicken broth or water
– 1 can (about 25 oz / 700 g) hominy, drained and rinsed
– 1 onion, halved
– 3 garlic cloves
– 2 bay leaves
– Salt to taste
#### For the green sauce (salsa verde):
– 1 lb (450 g) tomatillos, husked and rinsed
– 2-3 serrano or jalapeño peppers (adjust for spice level)
– 1 small onion, quartered
– 3 garlic cloves
– 1 bunch cilantro, roughly chopped
– 1-2 tbsp vegetable oil
– Salt to taste
#### Toppings (optional):
– Shredded cabbage or lettuce
– Sliced radishes
– Diced avocado
– Lime wedges
– Dried oregano
– Crushed tortilla chips or tostadas
– Chopped onion
– Mexican crema or sour cream
—
### **Instructions**:
#### 1. Cook the chicken:
– In a large pot, add the chicken, onion, garlic, bay leaves, and chicken broth (or water). Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
– Remove the chicken, let it cool, and shred it. Discard the onion, garlic, and bay leaves. Skim any excess fat from the broth.
#### 2. Make the salsa verde:
– In a saucepan, add the tomatillos, peppers, onion, and garlic. Cover with water and bring to a boil. Simmer for about 10 minutes, or until the tomatillos change color.
– Drain and transfer the cooked ingredients to a blender. Add the cilantro and blend until smooth. Season with salt.
– In a skillet, heat the vegetable oil over medium heat. Pour in the salsa verde and cook for about 5-7 minutes, stirring occasionally, until it thickens slightly.
#### 3. Assemble the pozole:
– Add the shredded chicken and hominy to the pot with the broth. Stir in the cooked salsa verde. Simmer for another 10-15 minutes to let the flavors meld. Taste and adjust seasoning with salt if needed.
#### 4. Serve:
– Ladle the pozole into bowls and let everyone add their favorite toppings. Serve with warm tortillas or tostadas on the side.
—
Enjoy your Pozole Verde con Pollo! It’s perfect for a cozy meal or special occasions.