Rio Grande Pozole Verde
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Tex-Mex
Servings
4-6 servings
Prep Time
15 minutes
Cook Time
45 minutes
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.
Author: Chef Christian Gill
Ingredients
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¾ cup Spiceology Rio Grande blend
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1.5 lbs tomatillos, husked and halved
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1 lb poblano pepper, chunked
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2 large jalapeños, quartered
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1 large white onion, chunked
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6 garlic cloves, whole
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8 lb whole chicken
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2 cans hominy
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8 cups chicken stock
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1 lemon
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1 bunch cilantro
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2 limes, quartered
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½ cup radish, thinly sliced
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1 quarter green cabbage, thinly sliced
- 1 bag Tortilla Chips
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1 red onion, thinly sliced
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1 avocado, chunked
Directions
Preheat oven to 425° F.
- Spatchcock whole chicken and generously coat in Spiceology Rio Grande, a touch of olive oil and juice from the lemon.
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.
- In a food processor combine onion, peppers, tomatillos, 1/2 the cilantro, and garlic cloves.
- Pulse to a fine pulp. It may take two or three passes and adding ingredients slowly depending on your food processor.
- 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.
- While Pozole is simmering, remove meat from chicken and add to the pot.
- Drain cans of hominy and add to the pot. Continue to simmer for an additional 10 minutes.
- Take the other half of the bunch of cilantro and mince with stems and set aside.
- Once Pozole has simmered and turned a deep earthy moss green, serve in large bowls.
- Garnish with your choice of prepared sides.
- Devour.