Pozole verde
Soupe mexicaine de poulet et maïs hominy dans un bouillon vert aux tomatillos et graines de courge.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Poach the chicken
Put the chicken in a large pot with the water, half the onion, 2 garlic cloves and the salt. Bring to a boil, then lower to medium heat and simmer about 35 minutes, until fully cooked through. Lift out the chicken, let it cool slightly, shred it with two forks and keep the broth in the pot.
- 1.2 kg chicken pieces
- 2.5 litres water
- 1/2 onion white onion
- 2 cloves garlic
- 2 tsp salt
✅ C'est prêt quand : chicken reaches 74°C/165°F and shreds easily with a fork
Cook the tomatillos
Put the tomatillos and chillies in a separate pot, cover with the water and bring to a boil over high heat. Boil about 8 minutes, until the tomatillos soften and turn olive green, then drain.
- 500 g tomatillos
- 2–3 chillies
- 1.5 litres water
✅ C'est prêt quand : tomatillos turn olive green and are soft
Toast the pumpkin seeds
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Blend the green sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Poach the chicken
Put the chicken in a large pot with the water, half the onion, 2 garlic cloves and the salt. Bring to a boil, then lower to medium heat and simmer about 35 minutes, until fully cooked through. Lift out the chicken, let it cool slightly, shred it with two forks and keep the broth in the pot.
- 1.2 kg chicken pieces
- 2.5 litres water
- 1/2 onion white onion
- 2 cloves garlic
- 2 tsp salt
✅ C'est prêt quand : chicken reaches 74°C/165°F and shreds easily with a fork
Cook the tomatillos
Put the tomatillos and chillies in a separate pot, cover with the water and bring to a boil over high heat. Boil about 8 minutes, until the tomatillos soften and turn olive green, then drain.
- 500 g tomatillos
- 2–3 chillies
- 1.5 litres water
✅ C'est prêt quand : tomatillos turn olive green and are soft
Toast the pumpkin seeds
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Blend the green sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pozole is one of Mexico's oldest dishes, made with nixtamalised corn whose kernels burst open like flowers when cooked. It comes in three colours: white, red and green.
The green version is the speciality of Guerrero, where it's traditionally eaten on Thursdays, called 'Jueves Pozolero', and gets its flavour and colour from pumpkin seeds, tomatillos and herbs.
⭐ Why It's Famous
Bright, tangy and nutty, it's a festive soup that's also fresh and light.
💡 Fun Fact
In Guerrero, pozole verde is often served with a side of chicharrón, sardines and even a raw egg stirred in.
Guerrero
17.55°N, -99.50°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!