Quite simple and quick to prepare, Mexican please says pozole verde is a great choice for dinner on weekdays. Most recipes call for chicken or pork, broth, tomatillos, peppers, onion, garlic, and hominy, which you can find at many grocery or specialty stores. For a quicker meal, opt for canned hominy; You can also create your own, however The Splendid Table reports that you should be prepared for this step to add hours to your cooking time.
You’ll want to start by prepping your meat so it’s tender to die for: Food & Wine recommends simmering chicken breasts over low heat for 25 minutes; Alternately, Restless Chipotle says you can use a slow cooker to get the perfect meat you’re looking for.
If you’re making pozole on your stovetop, next you’ll want to make the “verde” part of the recipe by mixing together tomatillos, onion, garlic, cilantro, and whatever chiles you include to make a salsa verde vibrant. Then everything is heated until the flavors have combined and the stew is heated through.
Just as essential as the flavor of the stew are its toppings. Carlsbad cravings shares typical pozole verde toppings include tortilla strips, avocado, cilantro, radish slices, lime, and cream, but each family and consumer will have their own preference.
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