-
Active Time
1 1/2 hr
-
Total Time
2 hr
Ingredients
Makes 6 generous servings
Special Equipment
Cook chicken:
Step 1
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
Make sauce while chicken cools:
Step 2
Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
Step 3
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
Step 4
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
Step 5
Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
• Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth. Measure out 1 cup broth before proceeding.
Leave a Review
Reviews (99)
Back to Top我一直在这多年来,不再抗利尿激素ing to any sense of proportion...more of this, less of that...it's always good. Some things I do...cook chicken thighs (or leg quarters) in instant pot with skin and bone, onion, garlic, bay, whatever dried chile entero I have on hand, mexican oregano and cumin. Reserve the meat, add more water, and cook the rest for another 30 minutes in instant pot...makes a delicious nuanced broth that tastes like a day and a half of simmering. I use some of that broth when simmering tomatillos in my stock pot (the soup gets big). Less (cooking) is more...simmer tomatillos etc.,until tomatillos are just tender. I've tried roasting tomatillos and found this better. I add more toasted cumin, after the toasted pepitas. I use a hand blender in pot to puree...makes no sense to me to fiddle with the perfection of a sauce that is going in a soup, as long as all the elements are in the soup. I love hominy...use a LOT. Milk Street raves about corn cob broth...I tasted the hominy water, it has a nice subtle slightly sweet creamy corn flavor, not too salty...and dumped it all in. It's good. I let simmer to let hominy meld with the other flavors (I imagine it plumps up, but it doesn't), and add cilantro at the very end. Accompaniments are a must. Radishes are sublime. Traditionally cabbage, not romaine...I use cabbage. Also sprinkle with queso anejo (also traditional).
joules
PNW
12/28/2021
Had it at a friend's the other night for the first time. It was delicious! Am making it for Christmas.
Hester
Brooklyn, NY
12/17/2021
Followed other reviewers and cooked the chicken in chicken broth (low sodium Better Than Bullion) and had to swap out the epazote for oregano. Otherwise, followed the recipe as is, including keeping the seeds in the jalapeno. Will make again...and again...and again! It was that good!
kldemeter
Connecticut
2/5/2021
I’ve been making this for Christmas and New Years since it was first published, and all the times in between. Utterly amazing, tried, true and fail proof.
suzekemper
Austin, TX
1/3/2021
I make this often and it's always amazing. Sub chicken stock for water and have broiled the tomatillos instead of boiling. Haven't noticed a difference. I use dried hominy from rancho gordo that I presoak and cook in the pressure cooker. So tasty. Radish and cabbage garnishes a must, IMHO. Making again tomorrow. Can't wait!
hcb23
Columbus, OH
10/5/2020
我一直做这个每年圣诞节ince 2005. I have adapted the recipe a bit over the years, but it is still the recipe I follow the most closely. The only changes I make are to broil the tomatillos for a few minutes with the jalapenos instead of boiling them, and to add chicken necks to the thighs when poaching, then remove the thighs when they are done and keep boiling the necks while making the sauce. This provides a much more substantial stock for the soup. DO NOT skip the pepitas!
Anonymous
4/25/2020
Have been making this since it first came out in Gourmet in 2003. I roast split chicken breasts instead of thighs and use chicken broth instead of water. Mexican oregano works fine if you can't find epazote. Easily doubled for a crowd.
Anonymous
Dallas, TX
1/15/2020
This warmed my heart in so many ways. I took the suggestions from other cooks and used homemade chicken broth. I also agree that 2 lbs is too much. I also added 3 chopped carrots and 1/2 red bell pepper to the sauce, simmered with the tomatillos. I also added 1/2 cup chopped green chili to the final step.
jfpomeroy
Reno, NV
1/24/2018
This is the best thing I think I've ever made. It's THAT good. This was labor intensive, but worth it. I substituted chicken broth for the water, but this is one of those rare recipes that needs very little tweaking.
krismertz
Sacramento, CA
9/21/2017
I've made this twice now--excellent recipe! As others have done, I started with chicken broth and not water. Other than that, I followed the recipe as written. I'll definitely be making this again.
skiingsue
Arizona
3/16/2017
We are big fans of classic pork pozole. Our benchmark pozoles are ones we've had in Mexico City and Guanajuato. I'm not quite a fan of green chile pozoles, but this recipe seemed like a good one. We braised the chicken, adding cumin and tequila, then stewing in a crock pot for 3 hours. We are Mexican and everyone loved the results. We added cumin to the pepitas as well. Don't know if this improved the recipe, since its our first time trying it. Nice and thick. Maybe too much chicken and tomatillos. But good, overall.
Anonymous
SF Bay Area, CA
1/30/2017
I love love love this recipe! My husband, who has a Mexican mom who cooks the best food, couldn't stop raving over it!
Anonymous
Brownsville, OR
1/16/2017
I've been making this recipe a couple of times a year since 2008 when we still lived in Mexico. The highest compliment came from our Mexican friend (a fabulous cook) who asked for the recipe, and couldn't believe how good it was! It does take time, but the results are great with bright, complex flavors. I do like to use chicken stock instead of water to cook the chicken, otherwise follow the recipe.
chapala22
Vancouver, WA
10/14/2016
I recommend replacing the water with low-sodium chicken stock. Despite using two whole jalapenos with seeds like the recipe suggests, this was not spicy and everyone enjoyed it. You can always offer hot sauce on the side and the vinegar works well with the dish.
skaoscar
San Francisco
9/11/2015
Amazing recipe. Takes a bit of time but it's been a favorite that I've returned to for a couple years now.
jllacera
Mill Valley, CA
5/11/2015
See Related Recipes and Cooking Tips
-
41 Best Chicken Soup Recipes: Stew, Gumbo, Pho, Pozole, and More
When it's freezing outside or you're just not feeling 100%, chicken soup is always the answer. -
28 Mexican and Tex-Mex Chicken Recipes
Spice up your next chicken dinner with these Mexican and Mexican-American favorites.
