This is the first year I’ve grown tomatillos, and it will definitely not be the last. These Chupon de Malinalco tomatillos are so very productive, delicious, and versatile.
This Pozole Verde is so flavorful and comforting, and it is perfect for any cold night. Like most of my recipes, it may not be 100% authentic. However, it is 100% delicious. Start by poaching bone-in chicken to make a deep, rich chicken broth. The tomatillos come in as part of a salsa verde with poblanos, jalapeños, roasted garlic, cilantro, and lots of lime. Add the salsa and shredded chicken back to the broth. Finish by adding in some canned hominy and topping with garnishes like avocados, thinly sliced cabbage, lime wedges, cilantro, and raw onions.
Pozole Verde
Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy10
servings30
minutes1
hour445
kcal31.3
g18.7
g39.7
gAn easy, flavorful, and healthy soup to make during the colder months.
Ingredients
- Chicken Broth
8 cups chicken broth
8 cups water
1 1/2 lbs boneless skinless chicken breasts
2 lbs bone in chicken thighs/ drumsticks
3 bay leaves
juice of 3 limes
- Salsa Verde
3 bulbs garlic
4 tbsp vegetable oil, divided
2 yellow onions, peeled and halved lengthwise
3 poblano peppers
6 jalapeño peppers
2 limes, halved
1 1/2 lbs tomatillos*
2 cups fresh cilantro, stems and leaves
1 cup homemade chicken broth*
2 tsp salt
- Add-ins/Garnishes
3 15 oz. cans hominy, drained
1/2 yellow onion, diced
3 small radishes, sliced thinly
1 1/2 cups green cabbage, sliced very thinly
3 limes, halved
2 avocados, diced
fresh cilantro, chopped
Directions
- Chicken Broth:
- Add chicken broth and water to a large stock pot over medium heat.
- Add chicken breasts, chicken thighs, chicken drumsticks, and bay leaves.
- Salsa Verde:
- Chop off the top inch of the pointy side of each garlic bulb, exposing individual cloves while leaving the bulb intact.
- Coat with 1 tbsp vegetable oil and wrap tightly in aluminum foil. Roast for 1 hour at 350ºF.
- Preheat grill over high heat. Coat poblanos, jalapeños, onion halves, tomatillos, and lime halves in the remaining 3 tbsp vegetable oil.
- Blister the poblanos over high heat over 1 burner. Reduce other burners to medium high, and grill jalapeños, onions, and limes until charred, about 3 minutes per side for onions and jalapeños and 3 minutes total for the limes.
- In a grill safe pan, charr tomatillos for about 5 minutes, or until fragrant and caramelized.
- Remove everything from the grill and let cool. Place poblanos in a bowl and cover with a dish towel to let steam.
- Peel the skin and remove the seeds from the jalapeños and the poblanos.
- In the pitcher of a large blender, add poblanos, jalapeños, onions, tomatillos, the roasted garlic, the juice of the charred limes, cilantro, and 1 cup of our homemade chicken broth (see above).
- Blend until very smooth. Transfer to a large saucepot, and simmer over medium heat for 8-10 minutes, or until the salsa turns a deep green. Use a splatter screen or cover, as the salsa will bubble and pop.
- Making the Soup:
- Remove chicken pieces from the chicken broth. Strain broth to remove impurities, which should be discarded.
- Shred chicken breasts, thighs, and drumsticks, discarding bones.
- Add chicken and salsa verde to strained broth and simmer over medium heat for 10 minutes.
- Add in hominy and simmer another 15 minutes.
- Ladle into bowls and top with avocado, cilantro, radish slices, diced onions, cabbage, and lime juice.
Notes
- I used homegrown Chupon de Malinalco Tomatillos. They have a great sweet and tropical flavor. Feel free to use the standard green tomatillos instead. I also threw in some ground cherries. Have fun with it!
- For the salsa, use some of the soup broth after the chicken cooked.
