Green Pozole

Here you have a super easy and Delicious Mexican Dish! I hope you can give it a try! Enjoy!

  • 1 whole Chicken (skinless and cut in pieces)
  • 2 - 3 Cans (15 oz each) Hominy 
  • 1 lbs Green Tomatillos (husk removed)
  • Salt (to taste)
  • ½ tspn Dry Orégano (to taste)
  • ½  -1 Bunch of Cilantro
  • 1 small Garlic head + 2 garlic cloves
  • 3 Serrano Peppers 
  • 1 Large Onion (cut in thirds)
  • 3 Lettuce Leaves (washed)

To serve:
  • Shredded Lettuce
  • Sliced Radish
  • Limes
  • Finely Chopped Onion

In a large pot we are going to bring plenty of water to a boil,  10 cups of water, season the water with a third of a large onion, one small garlic head and salt to taste. Add in the Chicken (cut in pieces and skin removed) cook the chicken on medium high heat for about 30-40 minutes or until well cooked.

Remove the husk from the tomatillos and rinse them with warm water. Place the tomatillos in a sauce pan. Remove the stems from the peppers, and place the peppers with the tomatillos, add plenty of water and cook them on high heat for about 10-15 minutes or until they are tender.  

Once the tomatillos and the peppers are tender, place them in a blender, together with two thirds of a large onion, a bunch of cilantro, two garlic cloves and three lettuce leaves, season this with dry orégano and salt to taste. Blend on high speed until you get a soft sauce. Set it aside for a minute.

Once the chicken is cooked, removed it from the pot, and let it cool to shred it.

Into the same pot where you cooked the chicken, add in the green sauce, and bring it to a boil on low heat. Once it's boiling add in the shredded chicken and the hominy.  Bring to a boil, then taste the flavor add more salt, or orégano if necessary. Reduce the heat and continue to boil for 5 more minutes.

After 5 minutes now you can serve it.

Serve your pozole in a bowl and top it with shredded lettuce, sliced radishes and a squish of lime, if you like it spicy, add some chili de árbol. And that's it!