Pozole Verde Recipe with Chicken and Corn
Do you have a craving for something different? Do you like Mexican food? If so, this time we bring you a surprising recipe for a delicious Mexican pozole. It is specifically a green pozole which will be accompanied with a little chicken meat and pieces of corn, you will see that you will love it.
The pozole is a traditional Mexican preparation, which consists of stewing cacahuzintle corn in a broth of some meat. There is a wide variety of Mexican pozole, all of them very tasty, so we recommend that you stay with us and discover this delicious preparation of green chicken and corn pozole. It sounds a bit complicated but when preparing it you will see that it is quite the opposite.
Ingredients to make Pozole verde de pollo con elote:
- 400 grams of hominy corn
- 1 chicken breast
- 2 cloves of garlic
- 6 pieces of green tomato
- 1 piece of Serrano chili
- 1 cup of cilantro
- 1 piece of poblano chili
- ¼ piece of white onion
- ¼ teaspoon Cumin
- ¼ teaspoon of oregano
- 4 pieces of Corn in pieces
How to make Pozole verde de pollo con elote:
- In the following image you can see the ingredients that we will need to prepare this incredible green chicken pozole with corn.
- To begin, we take the hominy and wash it very well with a stream of water, until we see that the water comes out clean.
- Once the pozole corn is clean, place it in a saucepan with enough boiling water, add a pinch of salt and let it cook for 50 to 70 minutes or until we see that the corn pops or feels very soft.
- On the other hand we are going to take the chicken breast and the pieces of corn and place them in a saucepan with enough water. Let them cook over high heat and add a pinch of salt and a piece of onion.
- Meanwhile we are going to prepare the sauce that will give the green color to our green pozole: for that we take the poblano pepper, the Serrano pepper, the coriander, the green tomatoes, the garlic, the onion, the cumin, the oregano, a pinch of salt and pepper, we place everything in the blender and proceed to blend until we obtain a homogeneous sauce.
- Once the sauce is ready, place it in a hot saucepan without oil, and let it cook for 5 to 10 minutes or until it has changed color.
- On the other hand, once the chicken breast was cooked, we removed it from the broth, and shredded it all. We reserve the broth in the same saucepan where it is.
- Once the pozole corn is cooked, we remove it from the water in which it was cooked, we add the chicken broth, we also add the shredded chicken and finally we add the strained green sauce. We integrate everything perfectly well and let everything cook together for 20 more minutes.
- After this time, our rich green chicken pozole with corn will be READY! Serve it hot accompanied by sliced lettuce, chopped radish, lemon, oregano and some delicious corn toast.
