One of my favorite things about summer is the gatherings. I absolutely love entertaining; cooking food for family and friends is my favorite way to show my love and appreciation. It seems that most BBQ food leans towards unhealthy – fried foods, mayonnaise based pasta salads, burgers, etc. There are a lot of ways to eat healthy without resorting to the plain vegetable tray with a creamy dip. One of my favorite sides to make during the summer months is esquites, an incredible Mexican corn salad. I also love to bring this roasted red pepper salad, these mussel crostinis, pan con tomate, whole wheat caramelized onion gougeres. or this yummy dark chocolate beet cake. If you’re entertaining at your house, a chilled pozole verde bar is an amazing addition to any menu. It’s fresh and delicious, and guests have a lot of fun loading on the toppings of their choice.
I usually make my own stock from leftover chicken carcasses. For this soup, I used the leftovers from this amazing fiesta smoked chicken which lent an awesome smokey flavor to the soup. We left enough meat on the bones so that we didn’t need to add any more chicken. I’d highly recommend you try this out if you don’t do so already; making bone broth takes some time but little effort. It is a thousand times better than canned stock. Plus, you’ll use all of the chicken and will feel super resourceful and proud of yourself afterwards;) High five!
I served this soup cold, but you can always serve it straight out of the pot. It’s incredible either way!
Pozole VerdePrint Recipe
- 8 cups chicken stock/ bone broth
- 2 chicken breasts (If not making your own stock)
- 5-6 medium tomatillos
- 1 cup roughly chopped white onion
- 2 poblano peppers, seeded and roughly chopped
- 2 jalapenos, sliced
- 3-4 3 inch sections of lemongrass
- 1/4 cup pepitas
- 1 cup cilanto leaves
- 4 cloves of garlic, sliced
- 1 -14oz can white hominy
- 7-8 sprigs oregano, tied together with twine
- 3-4 radishes, thinly sliced
- 1 avocado, thinly sliced
- 3 limes, cut into wedges
- 1 cup purple cabbage, shredded
- 3/4 cup red onion, finely chopped
- Queso fresco for topping
If making bone broth, place chicken carcass in a large soup pot. Cover with water (should be about 8 cups). Bring to a boil, covered, then lower heat to simmer for 3-4 hours. Strain bones from stock. Remove excess meat from bones before discarding.
If using extra chicken breast, heat the soup pot again over medium high heat. Add a little olive oil. Cook chicken on both sides until nearly done (about 7-9 minutes). remove and set aside.
Place onions, poblano peppers, garlic, and 1 jalapeno (seeds removed as desired). Saute for 5-7 minutes until onions are translucent. Remove tomatillo skins and wash fruit. Add to pot with lemon grass and 8 cups chicken stock. Cover and simmer for about 20 minutes.
Then, remove from heat. Strain broth and reserve. Place all other contents of the pot into blender, along with pepitas and half of the cilantro. Blend until smooth. Place the empty pot back on stove over medium high heat. Put paste from blender into pot and cook for 5 minutes. Add in broth, chicken, and hominy. Bring to a boil and simmer, uncovered, for about 15 minutes. Place in refrigerator ( if you want to eat it chilled) for about 4 hours.
When ready to eat, prepare the toppings. Grate cabbage, sliced avocado and squeeze a wedge of lime juice to prevent browning. Salt. Slice radishes, Prepare other half of cilantro. Finely chop red onion and set out queso fresco. Thinly slice jalapeno and remove seeds as desired. Each guest can then take a bowl of the soup and top to their preference.
Unused soup can be frozen up to 3 months. This is a great party food!