Chicken Pozole Verde is a large soup made with grated chicken, roasted tomato, cyclers and chili. Add your favorite garnishes!
Chickn Pozole Green
My family loves soups and stewsThat is why I love this pozole verde, a traditional Mexican dish that is soothing but light. Is also great for Food And freezing for future dishes. Like my Red pioneerWho is made with a rich red chilli broth, this green podsol is filled with sharp tomato, pepper, cylans and baby spinach. Inspired by my salsa Verde, I baked Tomatilos, peppers, onions and garlic before mashed to add fine smoke that balances the tonight of Tomatilos.
Why do you like this Pozole recipe
- Comforting: There is nothing better than a warm bowl with a stew on a cold winter night. It is hearty and delicious.
- Preparation of food: Pozole Verde gets even better as it sits, so it is perfect for forward and warming as remnants throughout the week. It also freezes well.
- Dietary restrictions: Convenient for weight observers., Gluten., High -protein., high -fiberS
If you make this Pozole recipe with chicken meat, I would be glad to see it. Mark me in your photos or videos Instagram., Tiktokor Facebook!
What will you need
Poblanos, Tomatillos, Cilantro and spinach are combined to give this easy pozole verde a rather green color. Here are the ingredients to make this stew. See the recipe card below for accurate measurements.
- Broth: Chicken broth, bone broth or homemade chicken stock
- Spice: Bay leaves, salt, cumin
- Chicken: I prefer chicken hips over the chest, but you can use the breast instead.
- Fragrances: Onions and garlic are baked and pureed to improve salsa Verde.
- Poblano Peppers They are light and have a smoky taste.
- Tomato Medium “small green tomato” in Spanish. And while they look like tomatoes, they are covered with flakes, which must first be removed. They also taste Tangier and Tartar.
- Cilantro: Pour a little cyclers in the green sauce for added aroma and color and garnish separate bowls with the rest.
- Spinach Adds fiber and vitamin C and deepens green.
- Olive oil To spray on the vegetables before boiling them.
- Hominy: The canned house home is fully prepared and should be drained and rinsed before adding to the stew.
How to Make Chicken Pozole Verde
We infuse the broth with depth and complexity, such as the onion, garlic and bay leaves in the broth and then mashed vegetables. Printing instructions are belowS
- Simmer: Add the chicken, half onions, 2 cloves of garlic, broth, bay leaves and salt in a saucepan. Bring to a boil, reduce the stove, cover and simmer for 30 minutes.
- Remove the ingredients: Remove the chicken and grate it. Discard the bay leaves and transfer the onion and garlic to a blender.
- Number Tomatillos, Poblano and the remaining onions and garlic on sheets of sheets for about 5 minutes. Turn and bake for 3 to 4 minutes, then remove from the oven.
- Mixture: Transfer the spread vegetables to the blender with cyclers, spinach, cumin and a glass of broth. Mix until smooth.
- Combine everything: Pour the green sauce, homemade and grated chicken into the pan. Bring on a boil and cook for 5 to 10 minutes. Taste salt and add more if necessary.
- How to serve: Put the prayer in bowls, top with a cyclers and other garnishes and serve with a tortilla chips.
Variations
- Broth: Sub vegetable broth or chicken stockS
- Chicken: Change your hips with boneless chicken breasts.
- Vegetated Podzol: Use vegetable broth and skip the chicken.
- Heat: If you prefer spicy podsol, smear jalapeno and puree with vegetables. (Leave the seeds and ribs for an even more kick!)
- Onion: Use red onions.
- Hominy: The traditional Pozole contains Hominy, but you can use canned or frozen corn if you prefer.
What to serve with chicken pozole verde
This pozole Verde with chicken is a full meal filled with protein, vegetables and carbohydrates. To make it even more satisfying and fragrant, I add different garnishes, such as avocado, radishes, grated cabbage, sour cream and tortilla chips.
Storage
- Cooling: Allow to cool, then cool for 4 days.
- Freeze soup for 6 months. Keeping all this in a large container is great for a quick family dinner, while using smaller containers facilitates the removal of single portions for fast lows later.
- Heat: Defrost in the refrigerator the previous day and microwave until warm. You can also heat it on the stove.
More recipes for Latin stew you will like
Yield: 6 portions
Size serving: 1 3/4 cups (generous)
- 5 glasses Chicken broth with low sodium
- 2 Dry bay leaves
- 3 Bone -free chicken
- 2 glasses onion., fourth and divided
- 3/4 teaspoon beehive
- 5 Whole cloves of garlic., divided
- 1 Poblano Pepper., sown and fourth
- 2 glasses tomato., fourth
- ½ tablespoon cumin
- 1 glass Cyclers., cut, plus more for garnish
- 2 glasses Baby spinach
- 1 tablespoon olive oil
- 2 15.5 ounces Hominy., drained and rinsed
- Optional 1 sliced ​​avocado, chopped radishes, grated cabbage, sour cream, cakes
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In a large pan, add the chicken, 1/2 onion, 2 cloves of garlic, chicken broth, bay leaves and salt. Bring to a boil, then reduce to medium low heat and cover. Cook for 30 minutes, send from each foam until the meat is tender.
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Remove the chicken, beat it and set aside. Discard the bay leaves and use a sliced ​​spoon to transfer onions and garlic to a blender.
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Meanwhile, preheat the broiler and position the trunk of the oven about 6 inches from the heat source. Put the Tomatoes, peppers, onions and garlic with a pinch of salt on a baking sheet lined with foil for easy cleaning and syllable, everywhere with olive oil.
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Bloss for 5-6 minutes, following them closely. When the tomatoes and the peppers are charred and bubbles and the onion is softened, turn them over and bake for another 3-4 minutes. Remove from the oven after everything is charred and gentle.
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Transfer the leafy vegetables to the blender with fresh cyclers, spinach, cumin and a glass of broth. Mix until smooth.
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Add the green sauce, homemade and grated chicken to the broth. Bring a curl and cook for 5 to 10 minutes to melt the aromas. Taste salt and adjust as needed.
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Put the praye in large braids, and top with cyclers and optional garnishes. Serve with tortilla chips on the side for a crunch if you wish.
Last step:
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Service: 1 3/4 cups (generous)., Calories: 241 kcal., Carbohydrates: 23 g., Protein: 21 g., Fat: 7.5 g., Saturated fat: 1.5 g., Cholesterol: 80 mg., Sodium: 577.5 mg., Fiber: 5 g., Sugar: 7 g
