By Jen14 Comments This post may contain affiliate links.
23.3K
21
Jump to Recipe Print Recipe
This Chicken Posole Verde Recipe has shredded chicken and tender hominy in a crazy flavorful verde broth. Such wonderful flavor in the verde sauce, and you won’t believe how easy it is to make! (Thanks to Iowa Corn for sponsoring this post! All opinions are my own.)
About a month ago, I was lucky enough to attend theannual Corn Quest with Iowa Cornand 9 other bloggers. It was such an amazing trip! (Maybe you caught my Corn Salsa Recap Posta few weeks ago talking all about it?)We learned so much about corn: how it’s grown, how it’s harvested and the many different uses of corn, both in products and recipes.
During our trip, we had the pleasure of attending a cooking class at Whisk Away Caféin DeWitt, Iowa. The owner, Laura taught us many different ways that corn can be integrated into cooking. Every recipe we made usedcorn in a way that I had never thought of! We made appetizers with polenta, apple dessert tamales using masa and a corn casserole using canned corn. My favorite recipe that we made, was the Chicken Posole Verde Recipe using hominy.
This is such a crazy delicious recipe! It does take a few steps to make but I’m telling you that the flavor from doing these simple steps is SO worth it!
First, you cook the chicken in chicken broth. When it’s nice and tender, take it out and shred with a fork. Make a simple verde sauce (aka green sauce) in the blender. Cook this sauce in a pan for a few minutes, until it becomes even more green. Pour this sauce into the chicken broth and then add the hominy and chicken. Now you have yourself a delicious chicken posole verde soup that’s dinner worthy any night of the week!
If you’re wondering what in the world hominy is, let me explain.Hominy is made from dried corn kernels soaked in a lime or lye bath. They’re puffy deliciousorbs of corn and very nutritious. Corn contains a nutrient called niacin, and the alkaline reaction that occurs during hominy production allows the body to absorb it.
Also, you might be wondering what a verde sauce is.Salsa verdeis really easyto make and the ingredients are availableat most supermarkets. It can be used as a topping for tacos or as a main component in a dish, such as this chicken posole verde. It is a simple to make, flavorful and versatile salsa. Cooking it on the stove amplifies the flavor and really makes this posole verde pop!
This Chicken Posole Verde stands out among most as being incredibly flavorful while also being an easy dish that anyone can make. I hope you’ll give this a try this week and let me know what you think! Thanks for reading!
Chicken Posole Verde with shredded chicken and tender hominy in a crazy flavorful verde broth.
1 1/2lbs.bonelessskinless chicken breasts or thighs
8cupslow sodium chicken broth
2poblano peppersseeded
2jalapeñosseeded
1lb.tomatillos
salt & pepperto taste
1bunch cilantro
1Tbsp.dried Mexican oregano
225-oz cans canned hominy, mostly drained
Desired Toppings:
tortilla chipsqueso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions
Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
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!
It's a balanced dish made with nutritious ingredients that could help you lose weight, manage your blood sugar, and improve your gut health — all while being naturally gluten-free. However, it can also be high in sodium, fat, and calories. Thus, using low sodium broths and lean cuts of meat is advised.
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 traditionally seasoned with dried oregano and fresh or dried chiles, and is served with condiments such as fresh cilantro, dried oregano, lime juice, diced onions, sliced radishes, avocados, shredded cabbage and tostadas.
Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish. To get the most out of hominy, consider using it as a hearty addition to soups and stews, where it can absorb the flavors of the broth and other ingredients.
It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don't let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait.
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.
Hominy is generally quite good for you. It contains roughly just 119 calories and 1.5 grams of fat per cup, but also about 24 grams of carbohydrate, which is fairly high. It's also a good source of fibre and iron. Maize is high in niacin (vitamin B3) that the body usually isn't able to exploit.
Pozole verde usually includes tomatillos and jalapenos instead of red ancho chiles and so did Maria's version. Ben thought it had a fresher taste than the red, probably the result of the tomatillo tastes coming through. Rich said, “The green seems a little thinner; the red was more full-bodied.”
Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. Historical texts state that the pozole of the Natives was made with sacrificed human flesh which is why it was only served on special occasions.
If you are using canned hominy, make sure to drain it before adding it to the stew. To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just tender, about 2 hours.
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.
This Mexican POZOLE recipe is a brothy, hearty soup built on a base of hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It's also known as Pozole Rojo.
There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.