Last night I watched A Million Miles Away, based on the true story of Jose Hernandez, a Mexican immigrant farmworker who had dreams of being an astronaut one day.  Full of wisdom, determination and struggles, this story is for anyone who loves to read about how people rise above the challenges they face (especially early in life). It was one of the best movies I have seen this year.  I won’t give away the story, you will have to watch it yourself.

After watching it,  I had a craving for some authentic Mexican food. Being a Mexican food lover, I wanted to find something new that I had not yet tried to make. And into my inbox (directly from the food network) there was Pozole Verde con Pollo. So this is my version of that recipe for all to enjoy…

Here is a brief history of Pozole Verde con Pollo (Mexican Chicken Soup) along with the recipe. I hope you enjoy it! And be sure to check out A Million Miles Away which was released yesterday on Amazon.

History of Pozole Verde con Pollo: Pozole is a traditional Mexican soup or stew that has ancient roots in Mexican cuisine, dating back to pre-Columbian times. The word “pozole” is derived from the Nahuatl word “potzolli,” which means “foamy” or “frothy.” Originally, pozole was made with human flesh as a ceremonial dish during special occasions, but after the arrival of the Spanish and the introduction of pork, it evolved into a dish made with meat.

Pozole Verde, or green pozole, is one of the variations of pozole. It is typically associated with the state of Guerrero on the Pacific coast of Mexico, but it is enjoyed in various regions across the country. The green color comes from the use of ingredients like green chilies, tomatillos, and cilantro. Pozole Verde con Pollo specifically features chicken as the main protein.

Recipe for Pozole Verde con Pollo:

Ingredients:

For the Pozole:

  • 1 whole chicken (about 3-4 pounds), cut into pieces (or shredded rotisserie chicken)
  • 2 cups dried hominy corn
  • 6 cups water
  • 1 onion, peeled and halved
  • 4 cloves garlic, peeled
  • Salt, to taste

For the Green Sauce:

  • 1 pound fresh tomatillos, husked and rinsed
  • 2-3 serrano or jalapeño peppers (adjust to your spice preference)
  • 1 bunch fresh cilantro, stems removed
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • Salt, to taste

Toppings (Optional):

  • Radishes, thinly sliced
  • Shredded lettuce or cabbage
  • Sliced avocado
  • Crumbled queso fresco or Mexican cheese
  • Lime wedges
  • Tostadas or tortilla chips

Instructions:

  1. Prepare the Hominy: Rinse the dried hominy under cold water and soak it in a large bowl with enough water to cover it overnight or for at least 8 hours. Drain and rinse the hominy before using it.
  2. Cook the Chicken ((to save time, substitute an whole rotisserie chicken and shred it for this dish): In a large pot, place the chicken pieces, onion halves, garlic cloves, and enough water to cover the chicken. Bring it to a boil, then reduce the heat and let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender. Skim off any impurities that rise to the surface during cooking.
  3. Prepare the Green Sauce: While the chicken is cooking, prepare the green sauce. In a separate pot, bring the tomatillos and serrano or jalapeño peppers to a boil with enough water to cover them. Cook until the tomatillos turn soft and change color, about 10 minutes. Drain the tomatillos and peppers.
  4. Blend the Green Sauce: In a blender, combine the cooked tomatillos, peppers, cilantro, chopped onion, garlic cloves, ground cumin, and a pinch of salt. Blend until you have a smooth green sauce.
  5. Finish the Pozole: Once the chicken is cooked, remove it from the pot, shred the meat, and discard the bones. Strain the chicken broth to remove any solids. Return the strained broth to the pot, add the soaked hominy, and bring it to a simmer. Cook for an additional 30 minutes to an hour, or until the hominy is tender.
  6. Combine the Chicken and Green Sauce: Add the shredded chicken and green sauce to the pot with the hominy and broth. Simmer for another 15-20 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more salt if needed.
  7. Serve: Ladle the Pozole Verde con Pollo into bowls. Serve hot with a variety of toppings such as sliced radishes, shredded lettuce or cabbage, sliced avocado, crumbled queso fresco, lime wedges, and tostadas or tortilla chips on the side.

Enjoy your homemade Pozole Verde con Pollo, a flavorful and comforting Mexican dish!