Mama Veli's Pozole
A chicken and hominy pozole with tomatillos and jalapeño — from the 2009 Elkin Soup Off.
Contributed by Cicley McCulloch — Elkin, NC
Soup, Main CourseMexicanYield 1 servingScaled Quarter — ¼×
Soup, Main CourseMexicanYield 1 ⅓ servingsScaled Third — ⅓×
Soup, Main CourseMexicanYield 2 servingsScaled Half — ½×
Soup, Main CourseMexicanYield 4 servingsScaled Original — 1×
Soup, Main CourseMexicanYield 8 servingsScaled Double — 2×
Soup, Main CourseMexicanYield 12 servingsScaled Triple — 3×
Soup, Main CourseMexicanYield 16 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Ingredients
Tap one to check it off
Instructions
- Bring the chicken stock to a boil in a large heavy saucepan with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes.
- Remove the chicken and reserve the liquid. Add additional stock to the liquid to make 3 cups total. Shred the chicken. (The soup can be made a day ahead to this point -- store the liquid and chicken separately in the fridge.)
- Remove and discard the husks from the tomatillos, rinse, and coarsely chop. Put the tomatillos in a large bowl with the onion, cilantro, garlic, and jalapeño.
- Process half the mixture with 1/2 cup of water in a food processor, then repeat for the second half in another 1/2 cup of water.
- Place the tomatillo mixture in a large, deep-sided pot. Add the reserved liquid, shredded chicken, hominy, and oregano.
- Bring to a simmer and cook just until everything is heated through, 2-3 minutes. Season with salt as needed.
Notes
From the 2009 Elkin Soup Off.