Chicken Pozole Pozole Verde This chicken pozole is so easy it can be a weeknight staple. I usually make pozole with pork but I had chicken in the fridge and I was craving it. Hope you like this Chicken Pozole recipe made simple. Chicken Pozole Recipe: 6 c. Water 4c. Chicken stock 4 chicken breasts 2-3 poblano peppers 1.5-2 lbs tomatillos Cilantro 1/2 white onion diced 1/2 white onion for chicken 3 bay leaves 5 peppercorns 1 head of garlic 1 Tbsp chicken bouillon 1 tsp Mexican Oregano 1 tsp cumin Garnish: Thinly sliced radish Thinly sliced cabagge Spicy salsa verde Red crushed pepper How to make Chicken Pozole In a large stock pot , slow cook chicken in water for about 30 minutes or until cooked. Add garlic head, bay leaves and peppercorns. Remove foam when it first appears. After chicken is cooked, remove the chicken and let cool before shredding. Strain broth if desired. Salsa: In a baking sheet, broil poblanos and tomatillos until blackened on all sides. Set tomatillos aside to cool. Clean poblanos (deseed and remove membrane). Add tomatillos and peppers to a blender with cilantro, 6 oz of the chicken broth & 3 garlic cloves from the broth. Blend until smooth. In a skillet, heat a drizzle of oil and fry salsa for just a few minutes. Combine salsa with chicken broth and stir. Once combined, add hominy and shredded chicken into stock pot. Add seasonings. Simmer on low for a few more minutes and test for salt. I ended up adding 4 more cups of chicken broth. Adjust salt and consistency to your liking. Serve with fresh cut cabbage, cilantro, fresh onion and radish. This Chicken Pozole was an easy recipe and everyone loved it. Simple and delicious! Hope you try it! #pozole #pozoleverde #pozoletime #soupseason #mexicansalsa #mexicanrice #mexicanrecipes #díadelosmuertos