Mexican Chicken Pozole Verde

Page: www.foodandwine.com/recipes/mexican-chicken-pozole-verde

Cuisine: Mexican | Course Type: Soups and Stews

(2 reviews)

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Recipe Review

I LOVE this recipe. Before I found this recipe, I thought pozole was an all-day affair, resulting in a soup that was rich and delicious, but full of fat. I do pare even this recipe down a bit--starting with skinless boneless chicken breasts (obviating the skimming of fat mentioned in the recipe). And because I am fond of a bit of heat but not too much--I go easy on the jalapenos. I have even added a sweet red pepper on occasion which actually resulted in quite pretty red flecks in the soup. The end result is a lovely big pot of something which is more than soup and not quite stew. It freezes beautifully.

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Comments

Queezle_Sister - 24th October 2014
Sounds lovely! What do you do for the hominy? The first Pozole recipe I ever read was in one of Dianne Kennedy's cookbooks, and it called for half a hog's head. That recipe truly scared me away, though I have prepared a tamer version.

kateq - 24th October 2014
I used canned hominy which turned out to be just fine (I hardly ever use canned stuff so I was dubious). I know about those scary recipes--I'm never cooking anything which requires me to bring home an animal's head.
I will however eat (or at least try) all sorts of things...

Queezle_Sister - 24th October 2014
Oh I so agree! It's worth it to pay someone else to prepare those scary (nasty) parts, but I'm game to try most things one they have been prepared.

Oh, and I also have used canned hominy, and found it to be just fine. The lime-treated corn, which is the alternative, never cooked well enough for me.

(edited 24th October 2014) 

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