Pozole de Pollo Recipe
In Texas, there are usually only two types of weather conditions: hot and very hot. Having been hit with an unexpected (and devastating) winter storm, my family and I have hunkered down, hoping that things get back to normal in our state very soon.
While waiting for the weather to get better, I prepared a healthy version of a festive Mexican dish, Pozole. Adding a handful of powerful greens and chicken as the main protein, this dish never disappoints.
Pozole has been around for centuries and can be cooked a variety of ways – white, red or green sauce, and with different protein fillings. In my culture, food is all about being tasty and satisfying. However, through this pandemic, I have used today’s updated research on “foods to boost mood” for continued wellbeing, life outlook and staying positive.
Boosting Nutrition found in this recipe
- Tyrosine, an amino acid, has been shown to improve mood, regulate sleep, and help ease emotional stress. Protein-rich foods, such as chicken breast, and whole grains are good sources of this amino acid.
- Folate has been found to play a role in the synthesis of serotonin, also known as the “happiness hormone” due to its mood boosting power. Leafy green vegetables, such as spinach are great sources of this nutrient.
- Antioxidants keep the brain in good shape by fighting-off inflammation. Tomatillos, poblano peppers, spinach, onions, cilantro and bell peppers are excellent sources of this nutrient.
- 3 cups shredded cooked chicken breasts
- 4-8 cups homemade chicken broth (see below) or chicken stock
- 4 cups canned Hominy, drained and rinsed
- 8 small sized tomatillos (green tomatoes)
- 2 large poblano chiles
- 1 large jalapeno
- 1 12 oz bag of spinach, fresh or frozen
- ½ large white onion, finely chopped
- 3 Tbsp extra virgin olive oil
- 1 Tbsp minced garlic
- ½ Tbsp ground cumin
- Sea salt and black pepper to taste
- 3 boneles, skinless whole chicken breasts
- 8 cups of water
- ½ of large white onion, cut in half
- Bunch of cilantro leaves with stem
- 1 Tbsp extra virgin olive oil
- 1 Tbsp oregano
- 1 Tbsp ground cumin
- Sea salt and black pepper to taste
- 1 cube of chicken flavored bouillon*
- Corn tostada(s)
- Cilantro leaves
- Shredded Oaxaca cheese
- Yellow or red bell pepper, thinly sliced
- Fresh lime juice
- Making the chicken broth. Add 8 cups of water and oil to a 4-quart pot and bring to a boil. Immediately reduce heat and add chicken breast, onion, cilantro and seasonings. Simmer slowly to extract flavor, approximately 15 minutes. Collect chicken breast from broth and place in a bowl. Set aside and let both chicken breast and broth cool.
- Place tomatillos, poblano peppers and jalapeno, “greens” in a skillet over medium heat. Occasionally turn all items until skin is soft and blackened, approximately 15 minutes. Peppers may take longer.
- As we let the “greens” blacken, begin to shred the chicken breasts. Set aside.
- Remove greens from skillet and let cool. Place the poblano peppers in a bowl and cover it with plastic wrap for 2-3 minutes. Remove skin, slice off the top of the poblano and remove the stem and seeds.
- Add tomatillos, poblano peppers and jalapeño to a blender, blending on medium speed until smooth. Set aside.
- Add oil to a brazier or a deep pan (needs to hold at least 8 cups) and heat over medium heat. Add onion, garlic, cumin, salt and pepper, stirring occasionally until onion softens, approximately 5 minutes. Add tomatillo sauce and chicken broth until mixture is simmering. Add all remaining ingredients, shredded chicken, hominy and spinach. Continue to stir until simmering for 10-12 minutes. Let cool.
- Scoop into individual bowls and garnish with recommended toppings.
