Pozole Verde

This is my favorite version of pozole. It is based on the traditional hominy Mexican stew that can be vegetarian or with animal protein. This recipe uses organic pasture raised chicken thighs to get the benefits of a homemade bone broth. Pozole Verde is a green version that develops its flavor from tomatillos, fresh cilantro and green chiles. It can be made in an Instant Pot or on the stove top. Tomatillos are healthy boosting the immune system, promotes cellular growth, increases energy levels, and helps reduces the risk of certain types of cancer.

Serves 4
Prep time: 15 minutes
Cooking time: 1 - 2 hours

Ingredients

2 tablespoon California olive oil

1 large onion, diced

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

1 teaspoon oregano leaves

½ teaspoon ground cumin 

2-3 tomatillos, husked and quartered

1 poblano chile, cored, seeded and diced

4 garlic cloves, smashed

½ cup chopped cilantro stalks

4 bone-in skin on organic pasture raised chicken thighs (optional)

1 15-ounce cans of hominy, drained

2 cups water or stock (veggie or chicken) enough to cover veggies

Garnish

Chopped fresh cilantro leaves

Sliced radishes

Finely diced onion

Diced avocado

Tortilla chips

Lime wedges

Finely sliced cabbage

Sliced jalapeno peppers

Directions

Instant Pot Directions

1. Using the medium sauté setting om the Instant pot

2. Add the olive oil, onion. Kosher salt, black pepper oregano leaves, cumin, and tomatillos and sauté until the onion is translucent.

3. Add the poblano chili, garlic and cilantro stalks, sauté 2 minutes

4. Add the chicken thighs and hominy 

5. Add enough water to just cover the chicken and vegetables in the pot.

6. Place lid on Instant Pot and lock into place.

7. Cook on HIGH for 30 minutes, 20 min if vegetarian.

8. When cooking is done, allow pressure to release naturally (10-20 minutes).

9. Release any residual pressure using the vent valve before removing the lid.

Stove Top Directions

1. In a stock pot over medium

2. Follow the directions 2 - 5 above

3. Bring to boil, cover and simmer for 2 hours

Serving

1. Remove excess fat

2. Remove the chicken thighs from the pot, debone, remove skin and shred the chicken thighs

3. Return the chicken thighs to the stew, and mix in

4. Adjust seasoning to your taste

5. Serve in bowls and garnish with your favorite toppings

6. Enjoy

Make it your own

For a vegetarian version: Eliminate the chicken and add 2 medium sliced zucchini and small sweet potato.diced

Replace the Poblano chili with a small can of diced green chilis

To keep it less spicey eliminate the chilis

Increase the tomatillos to 5-6 total for a more citrusy flavor

Replace the water with chicken bone broth, chicken stock or veggie stock

Increase the cumin to 1 teaspoon