Rick Makes Pozole Verde (Mexican Stew)
About this recipe
Pozole verde is a vibrant Mexican stew that showcases the unique flavor of pozole corn, complemented by a medley of roasted peppers and herbs. This version, crafted by Rick Martinez from Bon Appétit, emphasizes a deep, rich broth made from a whole chicken, which adds an incredible depth of flavor to the dish.
What sets this recipe apart is the toasting of canned hominy, which enhances its corn flavor and texture, making it a standout ingredient in the stew. With a balance of spices and fresh ingredients, this pozole verde is both comforting and satisfying.
Ingredient notes
- Use a whole chicken for the best flavor in the broth.
- Canned hominy should be toasted for flavor enhancement, but if you prefer, you can skip this step.
Tips from Bon Appétit’s video
- Sauté the onion and garlic without caramelizing them to keep the flavors bright and fresh.
- Roasting the tomatillos and peppers at 425°F for 30-40 minutes allows them to soften and develop a charred flavor, which is essential for the stew.
- Pureeing the roasted vegetables before adding them to the broth gives the pozole a vibrant green color and a smooth texture.
Good to know
- How long does it take to make pozole verde?
- The total time to make pozole verde is about 90 minutes.
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What type of chicken should I use?
- You should use a whole chicken for the best flavor in the broth.
- Can I skip toasting the hominy?
- Yes, you can skip toasting the hominy, but toasting enhances its flavor.
No life story here — the video and the recipe are the whole point. All credit to Bon Appétit: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the broth by simmering a whole chicken with aromatics.
- 2
Slice the onion and garlic, then sauté in olive oil without caramelizing for about 10 minutes.
- 3
Roast tomatillos, poblanos, cubanelles, and serranos in a 425°F oven for 30-40 minutes until softened and slightly charred.
- 4
Add cumin, Mexican oregano, and ground coriander to the sautéed vegetables and toast for about a minute.
- 5
Nestle the chicken into the pot and add water to create the broth.
- 6
Once the chicken is cooked, remove it from the pot, cool slightly, and shred into bite-sized pieces.
- 7
Seed and stem the roasted peppers and tomatillos, then puree them together.
- 8
Add the puree to the simmering broth and let it cook for about 20 minutes to combine flavors.
- 9
Toast the hominy in a 425°F oven for 12-18 minutes to enhance its flavor, then add it to the pot.
Heads up — we had to guess a little:
- The quantity of hominy was inferred based on standard can sizes.
Credit where it’s due: this recipe was transcribed from Bon Appétit’s original video on YouTube. Follow them there — it’s their dish.
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