Green Chicken Pozole
Green chicken pozole is more than a meal—it’s a celebration. Bursting with fresh herbs, aromatics, and flavorful toppings, this traditional Mexican dish brings family and flavor together.
Ingredients
- 6 tomatillos (11 oz), remove husk and rinse
- 2 poblano peppers (8 oz)
- 3 jalapeños (7 oz)
- 3 tbsp pumpkin seeds
Spatchcock the Chicken
- 1 whole chicken (6 lb)
- 2 tsp kosher salt
- 3 tbsp avocado oil
Aromatics and Broth
- 16 cups water
- 1 head garlic, cut in half
- 1 medium white onion, halved
- 3 sprigs mint or hierba buena
- 4 lbs hominy, drained
The Sauce
- 1 cup hominy (6 oz), drained
- 4 green onions, remove the stem, roughly cut
- 4 cups spinach leaves (2.3 oz)
- 1.5 oz fresh radish leaves
- 1/2 bunch fresh cilantro (1.6 oz)
- 4 garlic cloves
- 4 whole cloves
- 1/2 tsp cumin seeds
- 1/2 tsp whole black peppercorns
- 2 tsp dried Mexican oregano
- 3 cups water, divided
- 2 tbsp avocado oil
- 6 fresh epazote leaves
Season at the End
- To taste kosher salt, (2 tbsp)
Toppings
- Dried Mexican oregano
- White onion, diced
- Serrano pepper, finely chopped
- Cabbage, shredded
- Avocado, sliced
- Radishes, sliced
- Lime juice
- Tostadas
Instructions
- Start by : Roasting the poblano and jalapeño peppers on a comal over medium-high heat until they char and blister on all sides. Turn as needed. Once ready, transfer into a bowl and cover with plastic wrap, allow them to sweat for about 5 minutes.
- In a sauce pan cover the tomatillos with water and bring to a boil over medium-high heat. Then lower to medium-low. Allow them to cook on a gentle simmer until they soften and turn a pale green color. Remove from the water and set aside until needed.
- Place a pan over medium heat and toast the pumpkin seeds (pepitas) until golden brown. When ready transfer into a dish and set to the side.
- Spatchcock the chicken: With the chicken breast side down, cut along both sides of the backbone and through the ribs using a good pair of kitchen scissors (sheers.) Remove the backbone. With the chicken in the same position, identify the sternum (cartilage) where the breastbone starts and cut though it. Flip the chicken and press firmly over the breast until the chicken lays completely flat. Remove any excess skin. Season with salt, spread it evenly all over the bird.
- Brown the chicken: in a large pot, heat the oil over medium high heat and lay the chicken breast side down. Allow it to develop a golden brown color, then flip so the other side does the same. Also brown the backbone. Pour in the water. Add in the onion, garlic, mint, and 4 lbs of hominy. Allow it to reach a boil, then lower to medium low and let the chicken cook on gentle simmer for about 30 minutes or until fully cooked. Remove the chicken from the broth and let it cool down. Remove and discard the garlic, onion and mint from the broth. Keep the broth on the same heat setting. When warm to the touch, shred the chicken. Discard the bones and skin.
- For the sauce : Add the toasted pumpkin seeds, cooked tomatillos, roasted peppers, 1 cup of hominy, green onions, spinach, radish leaves, cilantro, garlic, whole cloves, whole cumin, whole black peppercorns, dry mexican oregano, and 2 cups of water into a blender cup. Process until completely smooth and broken down. Give the blender enough time to get it smooth because we will not strain the mixture.
- In a pot heat the oil over medium heat. Once hot carefully pour in the sauce and stir. Swirl in 1 cup of water in the blender in order to get all of the sauce, and pour into the pot. Add the fresh epazote leaves to the pot. When boiling, reduce the heat to medium low and allow it to gently simmer for about 5 minutes. Turn off the heat and pour it into the big pot, stir it in with the broth. Let it cook for an additional 10 minutes. Add in the chicken with the green broth and let it cook for another 5 minutes. Lastly season with salt to taste and stir to combine.