For our final entry in our #SoupWeek celebration I have something very special for you... Chicken Pozole Verde AND the return of She Made/Ella Hace with my good friend Heather (aka girlichef) from the blog All Roads Lead to the Kitchen. (Pausing for a 30-second happy dance!) Heather was one of my first blogging friends and she was the mastermind behind us starting She Made/Ella Hace oh so many years ago. I've enjoyed hanging out in the cocina with Heather over the years, and I'm so happy that we'll continue to cook up wonderful dishes together in 2016.
To kick off our first SM/EH of 2016 I asked Heather to share one of her favorite soup recipes to help celebrate National Soup Month and #SoupWeek here in my cocina. Oddly enough we both made Pozole Verde, proving once again that great minds think alike. Be sure to visit Heather's blog All Roads Lead to the Kitchen to check out her recipe for Crock Pot Pozole Verde. And if you're stopping by from Heather's blog... Welcome to my cocina!
Pozole Verde is a traditional Mexican soup made that can be made with either chicken or pork in a salsa verde broth. The broth gets it's green color from homemade salsa verde made with fresh tomatillos and green chiles. Roasted poblano peppers add a slightly sweet smoky flavor without adding much heat. For extra spice I like to add a serrano chile, it's just enough to give the pozole a spicy kick without burning your tongue off. If you prefer a spicier pozole, feel free to add a couple more serrano chiles or maybe even add a fresh jalapeño pepper for a vibrant and delicious winter soup.
Chicken Pozole Verde
- 2 lbs. bone-in chicken breasts
- 1 medium onion, cut in half
- 6 garlic cloves
- Fresh cilantro
- 14 cups water, divided
- 2 teaspoons salt
- 3 poblano peppers
- 1 lb. tomatillos
- 1 serrano chile
- 2 (15.5 oz.) can white hominy, drained
For the garnish:
- Chopped red onion
- Chopped cilantro (optional)
- Shredded cabbage
- Sliced radishes
- Lime wedges
Place chicken, 1/2 of the medium onion, 3 cloves of garlic, and a couple of sprigs of fresh cilantro in a large 4-quart soup pot. Pour in 12 cups of the water and season with salt. Cover soup pot and bring to a boil over high heat. Reduce heat to low; simmer over low heat for 60 to 90 minutes or until chicken is completely tender. Remove from heat. Remove onion, garlic, and cilantro; discard. Remove the chicken and let cool slightly; shred the cooked chicken breast.
While the chicken is cooking, roast the poblano peppers on a comal or skillet, turning occasionally, until the skin is completely charred. Remove from heat and place chiles in a plastic bag; let set for 10 minutes. Remove the charred skin, stems, and seeds from the roasted peppers.
Bring tomatillos to a boil with the 2 remaining cups of water over medium-high heat until fully cooked. Remove from heat.
Puree the roasted poblano peppers, tomatillos and the broth they were cooked in with the remaining onion, garlic, serrano chile, and a few sprigs of fresh cilantro.
Return the shredded chicken to the soup pot, add the hominy and pour in the salsa verde; season with salt, if necessary. Cover soup pot and let simmer over low heat for 30 minutes. Ladle Chicken Pozole Verde into bowls. Garnish with chopped onion, cilantro, shredded cabbage, sliced radishes, and lime wedges. Serve with your favorite bottled hot sauce and plenty of tostadas. Enjoy!