Welcome to Paulina Cocina and the green chicken pozole recipe that is as surprising as it sounds. With typically Mexican ingredients, this dish can be as spicy as you want. The recipe has some tricks and tricks necessary to make it perfect, but here we are going to tell you everything.
Especially because if you are not from the area where it is so popular, the ingredients and names may seem strange to you. With this clarified… Let’s read what has been said.
About the green chicken pozole
Green Chicken Pozole is a popular and delicious variant of the traditional Mexican pozole dish.. Its main base is hominy corn, which is corn treated with lime to puff it up and give it a soft and tasty texture.
Chicken meat is cooked in a chicken broth flavored with garlic, onion, and sometimes cilantro, until tender and crumbly.
The green sauce, which is the signature feature of this version of pozole, is made with fresh green chiles, cilantro, garlic, and other ingredients, and blended into a mild, spicy sauce.
Its accompaniments and characteristics
The combination of these elements creates a dish with a fresh and vibrant flavor, often accompanied by additional ingredients such as radishes, avocado and cream to enhance its flavor and texture.
Green chicken pozole and its Mexican origins
The origin of green chicken pozole is in Mexico, where it is a regional variant of pozole, a traditional dish that has been enjoyed in Mexican cuisine for centuries. Pozole itself has pre-Hispanic roots, and its main base is hominy corn, which was a staple in the diet of Mexico’s indigenous civilizations.
Green chicken pozole is especially popular in the central and western region of Mexico. Places like the state of Guerrero and Jalisco are known for their tradition of preparing pozole verde, including the chicken version. (Although it is also consumed in other states of Mexico and in various parts of the country, but its popularity varies depending on the region.)
How to recognize green chicken pozole
In some areas, chicken pozole verde may be a typical dish at parties and celebrations, while in other regions it may be less common. In any case, it is a delicious and appreciated dish in Mexican gastronomy.
The three types of pozole to discover
The Mexican Kitchen features three main types of pozole, each with unique characteristics. He Red pozolefor example, is distinguished by its sauce made from dried chilliesAs the Guajillo and the ancho, which give it a deep red color and a smoky and slightly spicy flavor. It is usually served with pork and fresh garnishes.
Green pozole is characterized by its green sauce made with fresh green chiles, cilantro and other ingredients that provide a fresh and spicy flavor.
White pozole, on the other hand, contains no chili sauce and stands out for its clear broth. It is usually served with pork or chicken.
The secret of corn for green chicken pozole
The process of popping corn for pozole is essential to obtain the characteristic texture and unique flavor of this dish. This process is known as nixtamalization and begins with cooking hominy corn kernels in an alkaline solution, which is usually done with water and lime. This allows the corn kernels to swell and become soft and edible. The grains are then washed and rinsed several times to remove residual lime.
After this process, the corn kernels are ready to cook in the pozole broth, absorbing the flavors of the sauce and meat as they cook. This technique is essential to ensure the authentic texture and flavor of pozole.
5 unmissable historical facts about green chicken pozole
- Variety of ingredients: Green chicken pozole is known for its versatility in the choice of ingredients. In addition to chicken, a wide variety of toppings and garnishes can be added, such as avocado, radishes, lettuce, onion, pork rinds, cream and cheese, to customize the dish to individual tastes.
- Color and symbolism: The green color of pozole verde comes not only from the green chiles in the sauce, but also often from the use of epazote leaves and fresh cilantro. The color green in Mexican culture is associated with hope and good luck, making this dish popular in celebrations and festivities.
- Regional diversity: Although green chicken pozole is consumed in several regions of Mexico, it is most popular in certain states, such as Guerrero, Jalisco, and Michoacán. Each region has its own unique interpretation of the recipe, which adds diversity to this traditional dish.
- Important celebrations: Pozole, including chicken green, is a dish commonly served at festive events and significant celebrations in Mexico, such as weddings, birthdays, and national holidays. It is a dish that encourages coexistence and family unity.
- Historical significance: In pre-Hispanic times, pozole was considered an important ceremonial and ritual dish in many indigenous cultures of Mexico. It is believed to have been used in religious ceremonies as an offering to the gods, and some ancient traditions claimed it was made from human flesh on special occasions, although this is disputed by historians.
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Green chicken pozole recipe
Yield: 6 servings
Preparation time: 2 hours 50 minutes
For the pozole:
- 1 kg of cooked hominy corn
- 500g boneless skinless chicken breast
- 1 onion, peeled and cut into halves
- 4 cloves of garlic, peeled and whole.
- Salt to taste.
For the green sauce:
- 4-5 green, poblano or serrano chiles (adjust amount according to desired level of spiciness).
- 1 cup fresh coriander leaves.
- 2 cloves of garlic, peeled.
- 1 onion, peeled and chopped into pieces.
- 1 teaspoon ground cumin.
- 1 teaspoon dried oregano.
- Salt to taste.
- Cooking oil for frying.
How to make green chicken pozole
- In a large pot, place the corn with enough water to cover it. Bring to a boil and reduce heat to low 30-45 minutes or until tender. Salt to taste.
- In a separate pot, place the chicken breasts, onion halves, garlic cloves, and enough water to cover everything. Cook over medium heat until the chicken is cooked, 20-30 minutes and shred.
- Roast the green chilies in a hot pan until the skin is toasted and place in a sealed plastic bag for a few minutes to sweat. Remove the skin and seeds.
- In a blender, mix the roasted green chilies, coriander leaves, garlic cloves, chopped onion, cumin, dried oregano and salt to taste until you obtain a smooth and homogeneous sauce.
- Heat a little oil in a large frying pan and add the green sauce. Cook over medium heat for 5 minutes. Add the sauce to the pot with the corn and cook for 9-10 minutes over low heat.
- Serve the green chicken pozole hot, accompanied by pieces of shredded chicken, radishes, avocado, chopped onion, cilantro leaves and lemon according to preference.