2 hrs 50 mins
2 hrs 30 mins
A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.
My Private Note
Units: US | Metric
- 1 (2 lb) bag nixtamal (canned hominy may be used if unavailable)
- 6 quarts water
- 1 cup water
- 6 chicken breast halves, about 4 pounds
- 6 1/2 teaspoons salt, divided
- 1 lb poblano pepper (4 medium)
- 1 bunch cilantro
- 2 medium onions, divided
- 4 cloves garlic, peeled
- 1 head iceberg lettuce, shredded
- 6 serrano peppers, sliced
- 4 -6 limes, cut into wedges
- 1/4 cup dried oregano (or more)
- 1 package crisp corn tortilla (used for tostadas)
- 1Rinse nixtamal thoroughly in a strainer.
- 2Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
- 3Simmer gently, loosely covered about 2 hours, or until tender.
- 4Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
- 5While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
- 6Bring chicken to boil, reduce heat, cover and simmer 1 hour.
- 7Strain and measure broth, adding water if necessary to equal 8 cups.
- 8Shred meat, discarding skin and bones.
- 9Set aside broth and chicken.
- 10When nixtamal is tender, remove it to bowl.
- 11Rinse the pot and return cooked nixtamal to pot.
- 12Wash poblano chiles and discard stems and seeds.
- 13Cut into chunks.
- 14Wash cilantro and cut off tips of stems.
- 15Place chiles and cilantro in blender with a cup of water and whirl.
- 16Slice one of the onions.
- 17Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
- 18Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
- 19Add chicken and cook 15 more minutes.
- 20Dice remaining onion and place in small bowl.
- 21Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- 22To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.
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Nutritional Facts for Pozole Verde (Mexican Hominy and Chicken)
Serving Size: 1 (1025 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 290.1
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.9 g
- Cholesterol 34.8 mg
- Sodium 1973.6 mg
- Total Carbohydrate 38.7 g
- Dietary Fiber 14.9 g
- Sugars 3.1 g
- Protein 19.4 g
The following items or measurements are not included: