Rio Grande Pozole Verde

Chef Christian Gill
Servings

6

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Tex-Mex

Category

Main Course

It's a wonderful thing that this recipe makes a ton of soup because you'll want to enjoy this over and over again. Chef Christian Gill shares his recipe for Pozole Verde with a healthy heaping of our Rio Grande Tex-Mex blend. Rio Grande has a balance of big earthy flavors and the right amount of heat with cumin, Mexican oregano, New Mexico chile powder, chili flake, and more.

Rio Grande Pozole Verde

Ingredients

  • ¾ cup Spiceology Rio Grande blend
  • 1.5 lbs tomatillos, husked and halved
  • 1 lb poblano pepper, chunked
  • 2 large jalapeños, quartered
  • 1 large white onion, chunked
  • 6 garlic cloves, whole
  • 8 lb whole chicken
  • 2 cans hominy
  • 8 cups chicken stock
  • 1 lemon
  • 1 bunch cilantro
  • 2 limes, quartered
  • ½ cup radish, thinly sliced
  • 1 quarter green cabbage, thinly sliced
  • 1 bag Tortilla Chips
  • 1 red onion, thinly sliced
  • 1 avocado, chunked
  • Olive oil

Directions

  1. Preheat oven to 425° F.

  2. Spatchcock whole chicken and generously coat in 2/4 cups of Spiceology Rio Grande, a touch of olive oil and juice from the lemon.

  3. Roast at 425° F uncovered for 15 minutes, then reduce heat to 375° F and cover with foil and finish to 160° F. Remove from oven and let cool.

  4. In a food processor combine onion, peppers, tomatillos, 1/2 the cilantro, and garlic cloves.
  5. Pulse to a fine pulp. It may take two or three passes and adding ingredients slowly depending on your food processor.
  6. In a large stock pot, heat 2 tbsp of olive oil and add the puree. Sautee for 2-3 minutes and add chicken stock and 1/4 cup of remaining Rio Grande blend. Bring to a boil. Reduce heat to low and simmer covered for ten minutes.
  7. While Pozole is simmering, remove meat from chicken and add to the pot.
  8. Drain cans of hominy and add to the pot. Continue to simmer for an additional 10 minutes.
  9. Take the other half of the bunch of cilantro and mince with stems and set aside.
  10. Once Pozole has simmered and turned a deep earthy moss green, serve in large bowls.

  11. Pair with your choice of prepared sides.

  12. Devour.
Recipe Products
Blend

Rio Grande Tex-Mex Blend

Key Ingredients

Cumin, Oregano, Cayenne Pepper, Chili Powder New Mexico, Brownulated Sugar