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Light, healthy and crazy delicious, this Shrimp and Chicken Pozolé Verde is easy enough for everyday dinners, but it's also great for entertaining!
Have you ever looked forward to something for months in advance? When it finally happens, it's wonderful, but then... s-w-o-o-s-h, it's gone!
My sisters flew into Raleigh from all over the country last weekend and we had a short, but very sweet reunion. There's six of us (including two sisters-in-law, who are just like sisters). Only one sister (sadly) out of the six couldn't make it, which is a miracle in itself, considering the busy lives we all lead. The only problem is, it went way too fast!
One of many things I love about my sisters is, no matter how long we're away from each other or how many miles separate us, when we reunite it's like we've never been apart. You'd laugh if you saw us all together because we're busy as little bees, talking, laughing, taking long walks, sharing beauty, fashion, and decorating tips, shopping, and reminiscing about the days gone by. Oh, and we eat. We all seem to have an appreciation of good food and love sharing meals together, as well as new recipes we've recently tried. You're probably not surprised, right?
I had fun planning the menus for the weekend. I served some old faithful standby's, but also tested out a few new recipes on the sisters. They are great taste-testers, always very encouraging with their responses, but also honest enough to be constructively critical and free enough to offer ways to make things even better.
One of the new recipes I prepared for our time together was this Chicken and Shrimp Posolé Verde. I knew they'd be traveling a good part of the day to get here, so I wanted something light, yet delicious to serve for dinner. And it had to be something that could be prepared ahead so I could enjoy them instead of working away in the kitchen. This Mexican-inspired soup/stew checked all my boxes!
Pozolé is traditionally made from slow-cooked, shredded pork. Along with pork, classic posolé ingredients include onion, garlic, poblano, and jalapeño peppers, sometimes dried chilies, hominy and either tomatoes or tomatillos. Tomato based pozolés are called rojo (red) and those with tomatillos are known as verde (green).
Did you see the hominy in the list of ingredients above?. It's essential to pozolé, giving it a very unique flavor. Are you familiar with it? If the answer is no, you might be surprised to learn that, most likely, you have eaten it.
Hominy is dry corn that's been processed to remove the hull and germ. It has a delicious, unique flavor and is a common staple in southeastern United States, as well as in many Mexican dishes.
Hominy is dry corn that's been processed to remove the hull and germ. It has a delicious, unique flavor and is a common staple in southeastern United States. It's also used in lots of Mexican dishes. Hominy is also ground into flour which is called masa harina. And guess what? Masa Harina is the primary ingredient in corn tortillas! That means next time hominy comes up in a discussion, you can act like an old pro and say "Hominy? Sure, I've had that lots of times!"
You've probably passed right by it every time you shop at the grocery store. It's right there in the canned vegetable section near the corn. So next time you're at the market, stock up! Once you taste this pozolé, I have a feeling you'll be making it again and again!
It's wonderful that most of the preparation of pozolé can be done in advance. I was up early, the morning my sisters arrived, cooking up a little Mexican storm. All I had to do at dinner time was to bring my pozolé to a simmer, add some jumbo shrimp and within minutes we were gathering around the table. It's quite a complete meal in a bowl! I served some hot cornbread with honey butter and everyone around the table was happy.
There are tons of different versions of Pozolé Verde. I checked out lots of recipes online before coming up with my own version. Some of them call for a fairly long simmer time, which imparts delicious flavor, but also turns the broth into a dull green color. I'm funny about presentation and I wanted my pozolé to have a vibrant green hue. I experimented a bit and discovered that if I simmered the hominy in a bath of chicken broth and waited till near the end to add the shredded chicken and tomatillo/pepper mixture, the beautiful color was retained.
See the fun toppings? I garnished mine with avocado, pumpkin seeds, paper-thin slices of radish and finely chopped cilantro, but sour cream, queso or cotija cheese, shredded cabbage, tomatoes, red onion, green onions, crisp tortilla strips are also popular toppings. These "extras" are often placed right on the table in small bowls so everyone can help themselves.
Scott and I flipped the first time we tasted this pozolé and thought it was just crazy delicious. The sisters agreed and gave it a huge thumbs up. Try it, I think it will get lots of applause at your table too... from sisters, brothers, uncles, cousins, aunts, grandparents, friends, neighbors - anyone who will have the pleasure of partaking. Buen provecho!
P.S. By the way, authentic pozolé does not have corn. I added it because... well just because this little señorita really likes the touch of sweetness and pretty color it gives.
- For the broth:
- 8 cups low sodium chicken broth
- 2 ½ pounds bone-in skin-on chicken breasts, If you have a little more or a little less than 2 ½ pounds, it's fine.
- 3 15- ounce cans hominey divided
- ½ medium bunch cilantro cilantro can really vary in size, my bunch was right around 2.5 ounces
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- For the tomatillo puree:
- ½ cup low sodium chicken broth
- 1 ½ pound tomatillos husked and halved 7-8*
- 1 small white onion quartered
- 2 medium poblano chiles cored, seeded, and quartered
- 1-2 jalapenos de-seeded and roughly chopped (depends on how hot you like it)**
- 6 medium cloves large garlic cloves smashed
- 1 medium large bunch chopped cilantro cilantro can really vary in size. You want a 2-2 ½ ounce bunch. Rinsed well and drained.
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons vegetable oil
- To finish the pozolé:
- 1 16- ounce package super sweet frozen corn
- 1 ½ pounds large shrimp
- sliced avocados roasted, salted pumpkin seeds, finely chopped cilantro and thinly sliced radishes for garnish, if desired
-
Combine broth, chicken breasts, one can hominy (drained and rinsed), cilantro and salt in a large Dutch oven or stock pot. Bring liquid to a boil, then cover and reduce to a low simmer. Cook for 15 minutes. Keep covered, turn heat off and let pot sit for 15 minutes.
-
Remove chicken breasts with a tongs to a plate or bowl to cool. Return broth in pan to a medium simmer, cover and cook for another 20 minutes. Hominy will be soft and beginning to "melt" into the broth. Discard cilantro***.
-
Bring broth mixture to a boil, then reduce to a simmer. Add the remaining two cans of hominy (drained and rinsed) to the simmering broth along with the oregano. Simmer for 30 minutes.
-
When chicken is cool enough to handle, remove skin and bones and shred meat. Set aside.****
-
In a blender container, combine the broth, tomatillos, onion, poblano, jalapeño, garlic, cilantro, salt and pepper. Puree until smooth, scraping down sides of blender, if necessary. If mixture is too thick to blend well, you can add a bit more chicken broth
-
In a separate pot (There's not a huge amount of this puree, but I like to use a deep pot as the mixture will spatter when it hits the hot oil), heat the vegetable oil until shimmering. Add the tomatillo puree and bring to a boil, reduce to a low simmer and cook, stirring occasionally for 1-2 minutes. Set aside, off of the burner.
-
Add shredded chicken and corn to broth, return to a boil. Add shrimp, cover and remove from heat for 5 minutes. Remove cover, add the tomatillo puree. Stir well and serve. Top with avocados slices, roasted, salted pumpkin seeds, finely chopped cilantro and thinly sliced radishes.
* Tomatillos look like green tomatoes with a papery covering. The covering can be kind of sticky and hard to remove. I remove the covering under cold, running water and it comes off really easily. Start at the bottom and peel towards the top (stem end) then just twist the whole peel off at once.
** Start out with 1 jalapeño and all the other ingredients. Taste and add more heat, if desired by adding the second jalapeño.
*** I really like to leave the skin on the chicken breasts as it imparts great flavor to the broth. It does add a bit more fat. if I have time, I make the broth in advance, then refrigerate it overnight. The fat will have solidified and it can be easily removed, making the soup lower in fat. Then I proceed with the rest of the recipe.
**** Recipe can be prepared in advance through step 4. Cool and refrigerate broth mixture, tomatillo puree and shredded chicken separately. 20-30 minutes before serving, proceed with recipe, starting at step 4.
Susan says
You know, every time I visit here I smile looking at the photo of you and Scott and now this amazing picture of your sisters and sisters-in-law has me smiling even more! I had a fun time guessing which were the sisters and which were the sisters created by marriage. What a delicious and creative meal you prepared for them! So bright and tasty-looking and it sounds wonderful served with corn bread.
Chris Scheuer says
Thanks for your sweet, sweet comments Susan! The two recipes really compliment each other!
Tricia @ Saving room for dessert says
This sounds wonderful. What a great bowl of gorgeous color!
Chris Scheuer says
Thanks Tricia! The flavors are incredible together!
sue|theviewfromgreatisland says
My mouth is watering --- the colors, the textures, the flavors --- oh my! I love that shot of you and your sisters --- what a beautiful family you have 🙂
Chris Scheuer says
Thanks Sue! Each one is so unique and so talented. And they all love to cook and eat!
Mary Hirsch says
I also saw the Facebook picture of your get-together. You always seem to have fun with your sisters of all categories, real and in-law. Your SHRIMP AND CHICKEN POZOLÉ VERDE looks perfect for my neck of the woods also. It's cold, and snowy here. They have even been able to turn the snow-blowing machines on at Aspen Mountain (which means it's really cold). We are getting ready for the Women's World Cup over Thanksgiving. But, in the meantime, I need soups and comfy casseroles to keep me warm!
Chris Scheuer says
Thanks Mary! We have had a number of wonderful get-togethers over the past few years. It's always fun catching up on our ever-expanding families!
Laura (Tutti Dolci) says
There's a cold wind bowing today and I'm craving soup. Your pozole looks mouthwatering, so flavorful and comforting!
Chris Scheuer says
Thanks Laura! I would be great for those cold nights to come!
Christie says
What a gorgeous soup and sounds absolutely perfect for a fun family reunion.
Chris Scheuer says
It was so delicious, and Scott and I ate through at least three test batches before we published ... we still enjoyed it the third time!
Abbe @ This is How I Cook says
This is such a great dish and it is getting to that time of year when I must make it! Gorgeous pics and gorgeous sisters. You are all such hotties!
Chris Scheuer says
Thanks Abbe!
Angie@Angie's Recipes says
What a beautiful and priceless picture of you and your sisters!! The soup looks so tasty with all those quality ingredients, Chris.
Chris Scheuer says
Thanks Angie! We'll cherish that time together forever!
Shashi at RunninSrilankan says
Haha - y'all are the psychic sisters - what a fantastic coinky dink to all have matching hues of blue! By the way, Chris, you are your sisters are a gorgeous bunch! My sis and I manage to call each other at the same time - I'll be meaning to call her and as I'm dialing her number - she calls me or vice versa - and we are so so different! Weird eh?!
I happen to love shrimp and this "posole" looks so mouthwatering!
Chris Scheuer says
Thanks Shashi! It truly is funny and amazing how sisters communicate and think a lot alike, isn't it?
Kathleen Grace says
I was wondering what happened to the kitchenaid give away that you promoted at the beginning of the month? The link on one of your previous posts leads nowhere and I can no longer find the original post or any reference to a winner.
Chris Scheuer says
Thanks Kathleen! You should be able to see the post now. We had some technical issues with it, but figured it out.
Beverly Hudson says
What a beautiful feast for the eyes! That looks like one this sister of three is going to try for sure!
You and your sisters of six are truly stunning! What clear and sparkling blue eyes! For sure, God's favor rests on you! Love your blog and use your recipes all the time!
See you at Suppertime!
Beverly
Chris Scheuer says
Thanks for your sweet comment Beverly! We had such a wonderful time catching up and cooking together! Come and visit the Café anytime!
CuisinedeProvence says
What a lovely sister's get together! And your soup looks just as elegant! And delicious, too!
Chris Scheuer says
Thank you Barbara! We look forward to our day with you soon!