Make Ahead

Comforting Green Pozole

September 19, 2013
Author Notes

This is a traditional recipe from the central part of Mexico and usually eaten on the weekends. While slightly spicy, this is a recipe that nobody can resist. I'm sure you'll love it! —Rodrigo Salas

  • Serves 4-6
Ingredients
  • 2 Chicken breasts, boneless and skinless
  • 1 Garlic head, washed and halved horizontally
  • 1 White onion, peeled and halved
  • 1 tablespoon Salt
  • 1/2 tablespoon Whole cumin seeds
  • 1 (28 0z) Can, white hominy with liquid
  • 1 1/2 cups Mölli Mexico City Cooking Sauce
  • 4 cups Chicken broth
  • 3 cups Water
  • 4 sprigs Epazote or cilantro
  • 1/4 cup White onion, diced (garnish)
  • 1 Avocado, pitted and diced
  • 2 Limes, cut in wedges (add juice only)
  • 4 Small radishes, diced
  • 1 cup Shredded lettuce
  • 3 tablespoons Dry oregano (garnish)
  • Salt to taste
In This Recipe
Directions
  1. • Place the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce in a 6 quart slow cooker. Cover and cook on low for 4 hours, until chicken is fully cooked. Remove chicken, place in a large plate and let cool.
  2. • Shred the meat into medium sized pieces. Return chicken to pot. Add the epazote or cilantro and continue cooking on low for 2 more hours. Discard halved onion, halved garlic head and epazote or cilantro springs.
  3. • Serve in large bowls with the diced onion, limes, avocado, radishes, lettuce and oregano on the side. Provecho!

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