Mexican food is often demonized by diet culture as being unhealthy with many people thinking that they need to give up the foods they grew up on to achieve health. However, the ingredients used in traditional Mexican cooking are nourishing and flavorful, and all foods can fit into your diet. In addition, food helps us connect to our own culture and learn about other cultures. Instead of labeling a food as bad, ask yourself “what does this food provide me with?” It could be nourishment, energy, pleasure, or connection to your culture and family. Food should be shared and savored with loved ones as often as possible. I’m thankful for my husband for introducing me to one of my favorite dishes, Pozole.
Pozole is a popular dish in San Antonio around the holiday season. Pozole is a Mexican soup like stew which has been consumed since the 13th century. The 3 main varieties of pozole are rojo (red), verde (green) and blanco (white) – the colors of the Mexican flag. Pozole features hominy which is big kernels of corn that have been soaked in lime solution to soften the kernel. Similar to corn, hominy is a good source of fiber. If using canned hominy, drain and rinse with water to remove up to a third of the sodium. My favorite way to enjoy pozole is by loading this stew with nutritious and flavorful toppings such as avocado, lime, radishes, cabbage, and cilantro to take this dish to the next level.
Pozole Verde with Chicken
- Dutch oven
- salt and pepper
- 4 chicken thighs bone-in with skin on
- 1 tbsp olive oil
- 7 cups chicken broth
- 10 tomatillos husked and quartered
- 2 poblano chilies core removed and chopped
- 1-2 jalapenos core removed and chopped
- 4 garlic cloves roughly chopped
- 1 onion quartered
- 1/2 head cilantro chopped
- 2 tsp oregano
- 2 15-ounce cans hominy drained and rinsed
- 1 cup frozen corn
- Toppings: sliced radishes, cilantro, limes, cabbage, avocado, and red pepper flakes
- Season chicken with salt and pepper. In a large Dutch oven heat olive oil over medium-high heat. Once hot, add chicken, skin down and cook until skin becomes golden brown, about 5-7 minutes. Flip chicken over and add chicken broth. Once the broth comes to a boil, cover and simmer for about 10-15 minutes until the internal temperature of the chicken reaches 165 F. Turn off heat, remove chicken from the cooking liquid and transfer to a cutting board. Shred chicken using 2 forks. Discard bones and skin.
- Combine the tomatillos, poblano peppers, jalapeno, garlic, onion, cilantro, oregano, and 1 cup of cooking liquid in a blender. Blend until mixture is pureed smoothly. Season with salt and pepper.
- Heat the remaining cooking liquid over medium heat and add in the tomatillo mixture once hot. Simmer the sauce over medium-low heat for about 8-10 minutes until the sauce becomes a deep green color.
- Next, add the hominy, and frozen corn to the liquid mixture and bring to simmer. Add the shredded chicken and cook for another 3-5 minutes until warmed. Season with salt and pepper. Serve pozole in large bowls and garnish with the toppings of your choice.