Green Pozole Recipe | The Great American Recipe
Publish date: 2024-07-06
Ingredients
- 2 (25-ounce) cans Mexican-style hominy, drained and rinsed
- 1 small whole chicken, cut into serving pieces
- 1 head garlic, plus 2 additional peeled garlic cloves
- 10–12 cups water
- ¼ medium white onion, left whole, plus 1 medium white onion, chopped
- 1 pound tomatillos
- 2 serrano peppers
- 1 large bunch cilantro
- 1 tablespoon dried Mexican oregano, plus more for serving
- 1 tablespoon salt, plus more to taste
- 1 head iceberg lettuce head, sliced
- 1 bunch red radishes, sliced
- 3 large avocados
- 5 limes, cut in half
- 16–20 tostada shells
Directions
In a large pot, combine the hominy, chicken, and whole garlic head. Pour in enough water to cover everything (about 10 cups). Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate to cool. Remove the garlic head from the broth and squeeze the soft garlic out of their skins and into the broth.In a blender, combine 1 cup water, the remaining 2 garlic cloves, ¼ onion, tomatillos, serrano peppers, cilantro, oregano, and salt and blend until smooth.Add the tomatillo mixture to the pot and simmer for 20 minutes over low heat.Shred the cooked chicken, discarding the skin and bones, and return the meat to the pot. Mix well. Taste and add more salt if needed.When ready to serve, peel, pit, and slice the avocados.Serve the pozole in bowls, garnished with the chopped onion, lettuce, radishes, avocado, oregano, and lime halves for squeezing, with tostadas on the side.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBws9GenKdloKTHsLjEaA%3D%3D