Chicken Posole Verde Recipe (2024)

FAQs

What is chicken pozole verde made of? ›

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!

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

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 the height of Mexican comfort food. A deep bowl full of steaming broth, scented with cumin, oregano, and chiles, packed with flavorful bites of heirloom corn and tender meat, this hearty soup is flavorful, satiating, and absolutely delicious.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

: a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili.

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.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500's, cannibalism was banned and the meat in this dish was replaced with pork.

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.

Is menudo or posole better? ›

Q1: Is posole or menudo healthier? Posole can be made a bit leaner than menudo thanks to the option of making it with chicken, but both dishes are full of vegetables and different groups of nutrients, so honestly, both soups are pretty healthy overall.

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.

Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

Overall pozole is a very healthy dish. However there are two things to keep in mind: Pozole can be high in cholesterol, depending on which protein is used. If you are watching your cholesterol, you may wish to choose a pozole made with chicken instead of pork.

In just 1 cup of pozole, you are getting 20% of the Daily Value for zinc, 8% of the Daily Value for potassium, and 36% of the Daily Value for niacin. If you're someone who struggles to get micronutrients in your diet, enjoying a nice warm cup of pozole would be a great way to boost your vitamin and mineral intake.

Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them.

Traditional Mexican pozole is a rich, brothy soup made with pork, hominy, and red chilies. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!

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.

Carrillo Arronte explains the differences between green, red and white pozole. Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds. Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.