Polzole Verde de Pollo
This Mexican chicken stew is a quick and simple dish but great for feeding a big family. It’s light and full of flavor, perfect for the winter and for making ahead of time.
Ingredients:
- 2-3 Chicken breast
- 3-4 tbsp of Chicken bullion (sub salt)
- 12 Tomatillos (medium size)
- 1 Onion
- 2-3 Serrano Peppers
- 1 Poblano pepper (optional)
- 1 Cilantro bundle
- 1 Radish thinly sliced
- 2-3 ripe Avocados
- 2 cups of cabbage (red or green)
First, start by boiling the chicken with salt, make sure there’s plenty of water for the chicken to boil in. Then add whole peppercorn, and bay leaves for some extra flavor, which you will remove after cooking the chicken. Grab your tomatillos, onions, and peppers, and place them in the blender with enough water to cover them. Add a bit of chicken bullion for flavor or sub-salt, and blend them till smooth, it’s ok if it’s not perfectly fine.
Set the blended peppers to the side, and check on the chicken. Once the chicken is fully cooked, shred it by pulling it apart with two forks. Place the shredded chicken back into the pot with the chicken broth. Don’t forget to remove bay leaves and peppercorn, if possible.
Now you can add in the blended peppers to the pot, as well as the hominy corn. Bring it to a boil again before turning it down to a simmer. Once it all starts to simmer add your cilantro and maintain on low heat for 15-20 minutes. Taste for salt and top of with cabbage, thinly sliced radish, avocado, and a lime wedge
Topping your pozole is essential to this dish. In the northern parts of Mexico we dress our pozole with cabbage, thinly sliced radish, avocado, and a lime wedge. However in the south, they use lettuce instead of cabbage. I’ve even seen people add pickled red onions which I’m not mad at, as well as various other things so don’t feel like you have to follow everything to a T. Enjoy and share.
