Pozole Verde

"From The Mexican Slow Cooker. The author also suggests serving with crumbled chicharron (fried pork skin) for garnish. Food.com did not recognize this ingredient."
 
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Ready In:
6hrs 30mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • In a 6 quart slow cooker, combine the chicken, garlic, onion, salt, cumin seeds, hominy, broth, and water. Cover and cook on low for 4 hours, until chicken is tender and cooked through. Remove the chicken and let cool. Discard the bones and skin and break the meat into large pieces. Refrigerate until needed. Add the cilantro and continue cooking the soup on low for another 2 hours.
  • While the soup is cooking, make the salsa. Heat a 10 inch skillet over medium. Toast the pepitas in the dry pan, until crunchy and olive green. Let cool.
  • Place the tomatillos in a small pot and cover with cold water. Bring to a simmer over medium high heat and simmer for 5 minutes. Drain and place in a blender with the pepitas, onion, garlic, chiles, and cilantro. Add 1/2 cup broth from the slow cooker and puree, scraping the sides of the blender as needed, until very smooth.
  • Heat the saute pan over medium and add the vegetable oil. Pour in the contents of the blender. Cook, stirring often, until the sauce is thickened and pale green, 5 to 7 minutes. If the sauce splatters, reduce the heat.
  • To finish the soup, discard the onion, garlic, and cilantro sprigs. Stir in the salsa and chicken. Cook on low for 30 minutes. Serve with garnishes.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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