Recently, I have been on such a soup kick. I decided to make one of my favorites – Chicken Pozole Verde. Or is it Posole? This has been up for discussion in my family for some time but the majority of the familia says it’s Pozole. It can never be decided! Regardless, this Pozole or Posole Verde is pretty darn good and great for the waistline. I will admit that Mexican dishes are not always slimming to the waistline but I promise you this one is. This Pozole or Posole Verde is a simple soup to make and it’s something that you can eat for at least 2 or 3 days. All the flavors just intensify more and more each day.
- 8 green tomatillos
- 2 onions
- 4 cloves of garlic
- 2 pasilla chiles
- 1 shredded cabbage
- 6 sliced radishes
- 1 can of hominy
- salt to taste
- 4 bone in chicken breast
- Start by placing the chicken breast in a pot of water with a pinch of salt, one whole onion and garlic, then place on medium heat until chicken is cooked thoroughly.
- While your chicken is cooking clean and wash the green tomatillos, deseed the chiles and peel and cut the onion in half. Add a pinch of salt. Blend all the tomatillos,chiles and onions together until it is soup like.
- Place the blended mixture in a small pot and bring to a boil then turn off the flame.
- When the chicken is cooked, remove chicken from pot. Turn off heat.
- Take out the chicken breast and the whole pieces of garlic.
- Shred the chicken into small pieces and add it back into the soup base, then add a can of drained hominy and the tomatillo/chile mixture to the soup. Cook for at least 20min and let it boil for at least 10min on low heat. Taste the broth and add salt as to your taste.
- Chop the cabbage, radishes and have some lemon on the side to squeeze in the soup.
So, how does your family spell it Pozole or Posole?