Baci’s Pozole Verde
Coming soon..
Green Pozole (Pozole Verde)
What You’ll Need
Soup
1 jar hominy, drained and rinsed
2 green bell peppers
2 poblano peppers
2 chicken breasts (vibe out based on the side)
1 quart (or enough to cover chicken) chicken broth
1 bay leaf (use 3 if small)
¼ white onion
1 garlic clove
Green Sauce
¼ onion
1–3 garlic cloves
1 tablespoon cumin
Pinch of ground cloves
1 teaspoon smoked paprika
Salt, to taste
Broth from boiled chicken (as needed for blending)
Garnishes
Shredded cabbage
Sliced radishes
Diced white onion
Lime wedges
Pickled jalapeños
How to Make
First, you’ll cook your chicken
In a large pot, combine chicken breasts, chicken broth, bay leaves, 1 garlic clove, and ¼ white onion. Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 20–25 minutes). Remove chicken, shred it, and set aside. Reserve the broth for later use.
Next, you’ll roast your peppers
Pre-heat an empty cast iron skillet to over medium-high heat for 3-5 minutes until it is very hot (a properly preheated, hot pan is key to ensuring the veggies blister and not just steam). Place poblano peppers on cast iron skillet, rotating each piece occasionally until the skins are nice and roasted on all sides. Bonus if you get a perfect blister on all sides. Cut poblanos in half, de-stem and de-seed them.
Make the Green Sauce
In a blender, combine roasted peppers, onion, garlic cloves, cumin, ground cloves, smoked paprika, and salt, and a few ladles of the reserved chicken broth. Blend until smooth.
Assemble the Pozole
Return the reserved chicken broth to a large pot. Add the blended green sauce and mix well. Stir in the drained hominy and bring to a simmer. Add the shredded chicken back into the pot. Simmer for about 10–15 minutes, allowing flavors to meld. Adjust seasoning with salt if needed (vibe out what you need with the seasoning - based on your taste)
Serve
Ladle pozole into bowls and top with: Cabbage, radish, onion, lime wedges, pickled jalapeños, oaxacan cheese.
