| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 425 | 20g | 5g | 30g |
| sugars | fibre | protein | salt |
| 6g | 11g | 38g | 1.2g |
Why I Love Mexican Green Chicken Pozole
They say home is where the heart is, and my heart has always been in the kitchen. Indeed, if ever a recipe captured the essence of my culinary love affair, it would be the traditional Mexican dish – Green Chicken Pozole. A delightful stew with roots deep in Mexican culture, Green Chicken Pozole is a dish that brims with warmth, depth of flavor, and an enticing complexity that reflects the fascinating gastronomic heritage of our southern neighbors. 
Crossing Culinary Borders
As a Louisiana native of French descent, I initially marveled at the world of desserts – bouncing between beignets and éclairs, honing the art of blending Creole richness with French elegance. French cuisine always played its part, adding a certain finesse, a certain je-ne-sais-quoi to the heartiness of the Creole fare. Venturing across culinary borders, I realized the breadth and depth that awaited. It was all too enticing, leading me towards Mexican cuisine, where the vibrant flavors seemed to echo the allure of my own Creole-French culinary narrative.
Following in the footsteps of esteemed chefs like Pati Jinich, who so beautifully captures the magic of Mexican cuisine, I ventured into the world of Authentic Mexican cooking, and Green Chicken Pozole soon caught my attention. The dish, likewise, shares similarities with my Louisiana favorite, Chicken and Okra Gumbo, with both featuring a hearty, comforting broth and a delightful mix of vegetables and spices.
Animating Stories Through Flavors
There’s a narrative quality to Green Chicken Pozole, much like the stories that thread through Louisiana and France. It is a dish that flourishes through layers of flavor, among them the earthy undertones of poblano peppers, the tartness of tomatillos, the warmth of oregano, and the zest of fresh lime. And, just like the dishes I create, the finishing touch – slices of smooth avocado, crunchy radish, and fresh cilantro – adds an extra layer, much like the icing on a well-crafted dessert.
The art of creating this dish is indeed akin to staging a culinary drama – starting with a slow build-up, developing through complex characters, and culminating in a delectable climax that leaves the audience – or rather, your taste buds – delightfully fulfilled. It’s part food, part art, and entirely love. A love letter to the culture that created it, and captures the culinary journey I have embarked on.
So, while my heart may be rooted in the swampy bayous and elegant avenues of my Louisiana homeland, my passion for food invites me to stray and celebrate the rich tapestry of global cuisines. The Green Chicken Pozole is a testament to that passion: a symbol of my culinary journey and a dish I simply adore.
What You’ll Need
- 2 lbs boneless chicken breasts
- 2 tablespoons vegetable oil
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 poblano peppers, chopped
- 1 lb tomatillos, husks removed and chopped
- 2 cans of hominy, drained and rinsed
- 6 cups chicken broth
- 2 teaspoons dried oregano
- 1 bunch of cilantro, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 lime, juiced
- 1 avocado, sliced (for serving)
- 1 cup sliced radishes (for serving)
- 1 cup chopped fresh cilantro (for serving)
Method
Step One
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken breasts to the pot, season them with salt and pepper, and cook them until they’re golden brown on all sides. Remove the chicken from the pot and set it aside.
Step Two
In the same pot, add the chopped onion, minced garlic, chopped green bell pepper, and chopped poblano peppers. Sauté the vegetables until they’re softened and beginning to brown, which should take about 5 minutes.
Step Three
Add the chopped tomatillos to the pot and continue to sauté until they’re softened. Then, add the dried oregano and ground cumin to the pot, stirring to combine everything well.
Step Four
Add the chicken breasts back into the pot, along with the drained and rinsed hominy, and the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and can easily be shredded with a fork.
Step Five
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro and the juice of one lime. Let the pozole cook for another 10 minutes, then taste it and adjust the seasoning with more salt and pepper if needed.
Step Six
Serve the Green Chicken Pozole hot, garnished with sliced avocado, sliced radishes, and additional chopped fresh cilantro. Enjoy!
