Sweet Life Disclosure: This is sponsored post with McCormick Spices. Thank you for supporting the companies I collaborate with to bring you exciting new recipes.
Easy Pozole Verde
Bring on the steamy bowls of pozole! Growing up in our home my mom would make a big pot of pozole in the morning. The pot simmered away all day on the stove, filling our home with warm, comforting aromas. After we finished playing board games or doing our homework she would ready the table. She set out small bowls brimming with various garnishes to add to our pozole…fresh ingredients, like radishes, cilantro, pico de gallo, avocado or queso fresco.
My dad would ladle bowl after bowl of rich pozole, making sure we all had a plenty of hominy (our favorite) in our bowls. Our bellies welcomed spoon after spoon of this comforting soup. The warmth of the kitchen, being surrounded by familia makes this soup dear to my heart.
A hearty Mexican soup, pozole (which literally translates to “hominy”) is a traditional soup that can be made with chicken or pork. Variations include pozole rojo (red pozole from chiles) or pozole verde (green pozole made from tomatillos).
I love my mom’s original pozole rojo recipe, but on days that I need that extra dose of comfort or if I’m simply missing my family I make this easy pozole verde con pollo. I also take this opportunity to give my mom’s traditional recipe a few tweaks, incorporate a few of personal favorite spices, and adapt the recipe with a few shortcuts to give this dish a new unexpected spin.
When McCormick asked me to transform a traditional recipe with a new modern twist – it was a no brainer. Pozole of course!
For 125 years, McCormick has picked herbs and spices at the peak of freshness and sealed in those signature flavors for delicious meals that your family will love. Backed by their Fresh Flavor Guarantee there’s a world of choice when it comes to spices.
The first step in transforming this recipe was to cut the cooking time in half. Instead of poaching the chicken, I picked up a rotisserie chicken from my local grocery store. I also decided to use my crock pot to cook my pozole. I could easily place everything in the crock pot and dinner would be ready and waiting after we completed a busy day.
Now, on to the spices. I went with ground cumin which complements the hominy perfectly and added whole oregano for a punch of warmth. I also kicked up my pozole with a sprinkle of ground annatto. Ground achiote is made from ground annatto seeds and is a staple spice in Latin cooking. Used to give dishes a vibrant orange hue it is also used to flavor sofritos, stews, soups, meat, seafood and rice. Annatto gives dishes a smoky earthiness that I adore and find myself using any excuse to add it to many of my dishes.
for more recipes like this, visit www.McCormick.com/Espanol.
- 1 (28 ounce) can of tomatillos, drained
- 1 medium onion chopped
- 1 cup cilantro, rinsed
- 2 garlic cloves
- 1 teaspoon McCormick ground cumin
- 1 teaspoon McCormick dried whole oregano
- 1 teaspoon McCormick ground annatto
- 2 garlic cloves
- 2 (14-ounce) cans chicken broth
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 cups cooked chicken, shredded
- 2 (15.5-ounce) cans hominy, rinsed and drained
- Garnishes: Avocado, cilantro, limes wedges, sliced radishes
- To a blender add tomatillos, onion, cilantro, garlic cloves, cumin, oregano and ground annatto with one cup of chicken broth, blend until smooth.
- Season with salt and pepper.
- Add to slow cooker along with remaining chicken broth, shredded chicken and hominy.
- Cover and cook on low for 4 hours.
- Ladle pozole into bowls; top with avocado, cilantro, sliced radishes and serve with lime wedges.