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Green Pozole With Chicken

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“I got this from Epicurious. I have made it several times and fall in love with it all over again each time. You can certainly use some shortcuts to reduce your time and effort. For example I have roasted a whole chicken the day before, used that meat and used canned chicken broth. I also like this using the pumpkin seeds without grinding them.”
READY IN:
2hrs
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook chicken.
  2. Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
  3. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
  4. Transfer chicken to a cutting board to cool.
  5. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
  6. When chicken is cool enough to handle, coarsely shred with your fingers.
  7. Make sauce while chicken cools.
  8. Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff) 6 to 7 minutes.
  9. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
  10. Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
  11. Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
  12. Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
  13. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
  14. Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
  15. Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.

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