Authentic Mexican Pozole Verde with Chicken and Hominy

Pozole Verde (Mexican Hominy and Chicken)

Description:
Dive into a bowl of Pozole Verde, a classic Mexican stew that combines hominy and tender chicken in a savory broth. This traditional dish features nixtamal, which is dried corn processed with food-grade lime to create a base for either masa for tortillas or hominy for pozole. If nixtamal isn’t available, you can opt for canned hominy, but for the most authentic flavor, Mexican-style canned brands like Juanita’s or El Mexicano are ideal. This hearty one-dish meal is perfect for family gatherings or cozy nights in.

Ingredients:

• 1 pound nixtamal (or canned Mexican-style hominy)
• 6 quarts water (divided)
• 6 boneless, skinless chicken breast halves
• 1 1/2 teaspoons salt (divided)
• 6 1/2 cups fresh cilantro, chopped
• 1 large onion, sliced (for cooking)
• 1 head iceberg lettuce, shredded
• 4 limes, cut into wedges
• 1 tablespoon dried oregano
• 6-8 corn tortillas

Instructions:

1. Prepare the Nixtamal:

   • Begin by rinsing the nixtamal thoroughly in a strainer under cold running water to remove any impurities.

2. Cook the Nixtamal:

   • Transfer the rinsed nixtamal to a large Dutch oven or heavy lidded pot. Add 4 quarts of water and bring to a vigorous boil over medium-high heat.
   • Once boiling, reduce the heat to a gentle simmer and cover loosely. Let it cook for about 2 hours, or until the nixtamal is tender and the kernels have “popped” open. Ensure there is always enough water in the pot to keep the nixtamal moist and prevent it from boiling dry.

3. Prepare the Chicken:

   • While the nixtamal is cooking, place the chicken breast halves in a separate pot. Add 2 quarts of water and 2 teaspoons of salt. Bring to a boil over medium-high heat.
   • Reduce the heat, cover, and simmer for about 1 hour, or until the chicken is fully cooked and tender.

4. Strain and Shred the Chicken:

   • Once the chicken is cooked, strain the broth, measuring out 8 cups. If necessary, add additional water to make up the difference. Shred the chicken meat, discarding the skin and bones. Set aside both the shredded chicken and the chicken broth.

5. Blend the Flavorings:

   • Once the nixtamal is tender, remove it from the pot and place it in a bowl. Rinse the pot and return the cooked nixtamal to it.
   • Wash the poblano chiles, discard their stems and seeds, and cut them into chunks. Wash the cilantro and trim the tips of the stems.
   • In a blender, combine the chiles, cilantro, and 1 cup of water. Blend until you have a smooth puree.

6. Combine and Simmer:

   • Slice one of the onions and add it to the pot with the nixtamal. Add the chile-cilantro puree, chicken broth, garlic cloves, and 4 1/2 teaspoons of salt.
   • Stir everything together and bring to a boil. Reduce the heat to low, cover, and let it simmer for 30 minutes.

7. Add Chicken and Finish Cooking:

   • Stir in the shredded chicken and continue to simmer for an additional 15 minutes to allow the flavors to meld.

8. Prepare the Garnishes:

   • Dice the remaining onion and place it in a small bowl. Arrange the shredded lettuce, sliced serrano chiles, lime wedges, and dried oregano in separate bowls. Crisp the corn tortillas by heating them in a basket or bowl.

9. Serve:

   • Ladle the Pozole Verde into large soup bowls. Garnish with shredded lettuce, slices of serrano chiles, a squeeze of lime juice, and a sprinkle of dried oregano. Serve with the crisped tortillas on the side.

Notes:

• For a touch of extra flavor, consider adding a bit of extra cilantro or adjusting the amount of chiles based on your spice preference.
• If using canned hominy, reduce the cooking time as it’s already partially cooked.

Cooking Times:

Enjoy your Pozole Verde, a comforting and delicious Mexican classic that brings warmth and flavor to any meal. 🌿🍲🌶️