Green Pozole
- 2 green bell peppers
- 1 onion
- 3 serranos
- 2 jalapeños
- 8 tomatillos
- 1 128oz. can white maize
- 8 chicken thighs
- Salt
Garnishes
- Chopped Cabbage
- Diced Onions
- Chopped Cilantro
- Radishes
- Lemon Juice
- Tostadas
Instructions
Cut the bell peppers, onion, serranos, and jalapeños into large pieces. Remove the seeds of the peppers. In a stock pot boil all the vegetables till tender.
While the vegetables are boiling, drain the maize and rinse it. Cut the chicken into strips. Cutting against the grain of the chicken. In a large stock pot place the maize and chicken covered in a couple inches of water and bring to a boil.
Strain the vegetables keeping the water they were cooked in, it will be a good vegetable stock. Blend the vegetables and add them to the pot with the chicken. Add the stock to the soup as much as you want the soup to be soupy. Add salt to taste.
Optional but recommended add garnishes of onion, cilantro, cabbage, radishes, and some fresh squeezed lemon juice. Eat the pozole with a tostada.
