Heart of the Matter: Green Chicken Pozole

Pozole, a spicy soup with hominy as the main ingredient, has been around for a long time-- well before any Europeans set foot in the Americas. In addition to hominy, the soup is made with chilis and meat-- the most well-known version with pork. There are lots of variations on the theme: white or clear pozole, spiced with garlic but no chilis; green pozole, featuring tomatillos, green chilis and ground pepitas (pumpkin seeds); red pozole, made with ancho or guajillo chilies; and elopozole, which substitutes fresh sweet corn for the hominy and adds squash.

Hominy is dried corn kernels which have been treated with an alkali (usually lye) to remove the germ and the hard outer hull. Each kernel is quite large with a chewy texture and mild distinctive taste perfect to carry other flavors. The earliest known usage of hominy was about 1500 BC, in what is now Guatamala. Interestingly, hominy has a few nutritional advantages over untreated corn products. Niacin and amino acids are more available and easier to absorb. Hominy is surprising low in calories and fat and high in fiber.

This particular pozole recipe is one I developed a few years ago whilst dieting. A single large serving is under 400 calories and provides over a third of your daily protein needs. But let's forget for a moment how healthy it is and think about taste. It's bright and fresh, marrying classic Mexican ingredients-- tomatillo, cilantro and chilis, with the mild hominy and chicken. And, in spite of the low amount of fat and oil in the recipe, the finished soup is not "thin" but rather thickens a little and leaves a lovely, unctuous mouth feel. Squeezing a little lime juice over your bowl of soup takes it right over the top.

You can poach the chicken a day ahead, and make the tomatilla salsa ahead, too, for a very quick assembly right before you want to serve the pozole.

Green Chicken Pozole
4 - 6 servings

9 cups water
2 bay leaves
1 large white onion, halved lengthwise and thinly sliced
3 garlic cloves, chopped
1/2 teaspoon salt
2 skinless boneless chicken thighs
2 skinless boneless chicken breasts
1 teaspoon pepitas (ground pumpkin seed)
2 - 3 cups of tomatillo salsa
1/2 cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
1 tablespoons olive oil
2 (15-oz) cans white hominy, rinsed and drained

Accompaniments: diced radish, lime wedges, shredded romaine lettuce, and chopped white onion to be added "al gusto" or as preferred.

Simmer 8 cups of the water, the bay leaf, the onion, garlic, and salt for about 10 minutes. Add the chicken and poach at a bare simmer, skimming off any foam, until just cooked through, about 20 minutes. Transfer the chicken to a cutting board to cool and pour the broth through a fine-mesh sieve into a large bowl, Reserve. When chicken is cool enough to handle, coarsely shred with your fingers.

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add the tomatillo salsa, pepitas, and epazote. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in 1 cup of the reserved chicken broth and simmer 5 minutes. Add the shredded chicken, hominy, and the rest of the reserved broth and simmer, partially covered, 20 minutes.

Stir in the cilantro and serve pozole in deep bowls with accompaniments.

This healthy stew goes out to Michelle of The Accidental Scientist, who is hosting this month's Heart of the Matter event for healthy soups and stews.

Comments

[Sophie]

This looks and sounds delicious. I really love the photo!

[Lore]

Pozole is a new thing for me, but you make it sound so intriguing. I hope to make it pretty soon. I love the idea of radish slices, looks great!

[Cakespy]

This really does sound delicious. I have to be honest, a lot of times when people say "it's healthy and it tastes good!" I get wary, but this does look great!

[Julie]

Green pozole is wonderful, deeply satisfying stuff.

Funny, I used to make pozole all the time using an almost identical recipe (except that it has more chicken and more pepitas), but I haven't made it in a while. This is a good reminder. BTW, in addition to the garnishes you use, I use avocado which I highly recommend.

[Zenchef]

That's a good thing you post this recipe because i never made pozole before. I had some really good ones made by mexican cooks during my time in NY kitchens but i think it's my turn to experiment a little. Can i add bacon fat to the recipe? haha

[giz]

The soup looks awesome. I'm not sure I've ever seen hominy in the markets in Canada - but then I never went out looking for it. I'll have to pay closer attention next shopping day.

[dhanggit]

what a great idea to use the red radish for this soup!! really gorgeous...i can already imagine the beautiful mixture of flavor and colors.;really wonderful!!

[Aran]

Ann! I'm tagging you for a meme if that's ok!!!

[Manggy]

You know, I've heard of hominy and pozole but you just made me realize I had no idea what those things are! (Was I thinking of Hogmanay? Homily?)
In any case, hominy doesn't exist in my country.. I'll have to search you out if ever I'm in the area so you can educate me, haha :)

[Pasticcera]

Oh yum, I had forgotten about Pozole. I love the chewiness of the corn and the garnishes of cilantro. The radishes and pepitas sound like great additions. Definitely won't be finding any pozole here. The chewiness of the corn is similar to the texture of the farro in your risotto below. I made that the other night with pumpkin and it was delish. I have tried risotto with barley and wasn't all that wild about it, neither was Fabrizio, but we both loved the farro. Try it with the squash, I think you'll find it very satisfying.

[Susan from Food Blogga]

I really love the idea of adding sliced radishes on top of the soup. They crunch and spiciness must really be delicious.

[Ann]

Sophie, I'm planning on a meatless version for you soon!

Lore, if you like Mexican food you'll love this.

Cakespy, trust me. :-)

Julie, we probably have the same basic recipe. I've tweaked mine to make it lighter. I love cubed avocado tossed with lime juice as a garnish, too, but was trying to keep the fat content down, given the nature of the event. :-)

Zenchef, pork is where it's at with pozole, but chicken is nice too. And why NOT substitute bacon fat for the olive oil? ;-)

giz, I hope you can find some!

dhanggit, radish is actually a very common garnish in Mexican cuisine, and works really well with the other flavors.

Aran, I'll keep it in my back pocket for a rainy day when I have nothing to post about. :-)

Manggy, if you're ever in the US you BETTER search us out! :-)

Pasticcera, I bet the farro with squash was wonderful! And you're right... hominy and cooked farro have a similar toothsomeness!

Susan from Food Blogga, I love radishes and forget too often to buy and use them. They are the neglected vegetable!

[ann]

I *HEART* posole!! My mom made it when I was a kid and I've been obsessed ever since. I'm so terrible at keeping up with the reading these days, so thanks for directing me to your wonderful recipe Ann!