{"id":11469,"date":"2025-05-21T13:13:45","date_gmt":"2025-05-21T13:13:45","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11469"},"modified":"2025-05-21T13:18:58","modified_gmt":"2025-05-21T13:18:58","slug":"recipe-of-the-week-joses-pozole-verde","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/05\/21\/recipe-of-the-week-joses-pozole-verde\/","title":{"rendered":"Recipe of the Week: Jos\u00e9\u2019s Pozole Verde\u00a0"},"content":{"rendered":"
\"\"<\/a>
Alicia Boes<\/figcaption><\/figure>\n

Ingredients
\nPozole:
\n\u2022 2 pounds boneless, skinless chicken breast
\n\u2022 1 large white onion, roughly chopped
\n\u2022 2 cloves garlic
\n\u2022 1 pound tomatillos, husked and rinsed
\n\u2022 3 jalape\u00f1o peppers, halved and charred (remove seeds for less heat)
\n\u2022 2 poblano peppers, roasted and peeled
\n\u2022 1 tablespoon Mexican oregano
\n\u2022 1 teaspoon kosher salt
\n\u2022 6 cups chicken or vegetable broth
\n\u2022 1 cup fresh cilantro (leaves and stems)
\n\u2022 2 (15-ounce) cans white hominy, drained and rinsed
\n\u2022 \u00bd cup cooked pumpkin seeds (pepitas, shelled)
\n\u2022 2 tablespoons chicken bouillon (or to taste)
\nSuggested Toppings:
\n\u2022 Lime wedges
\n\u2022 Sliced radishes
\n\u2022 Thinly sliced cabbage
\n\u2022 Diced white onion
\n\u2022 Chopped cilantro
\n\u2022 Sprinkle of Mexican oregano<\/p>\n

Instructions
\n1. Cook the Chicken:\u2028In a large pot, bring the chicken breasts, \u00bd of the chopped onion, and 2 garlic cloves to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 40 minutes, or until the chicken is tender and shreds easily.<\/p>\n

    \n
  1. Shred the Chicken:\u2028Remove chicken from the pot and shred it with two forks. Set aside. Reserve the cooking liquid.<\/li>\n
  2. Prepare the Tomatillos:\u2028In a separate pot, simmer the tomatillos in water until they are just soft but not bursting. Remove with a slotted spoon.<\/li>\n
  3. Make the Green Sauce:\u2028In a blender, combine the cooked tomatillos, remaining onion, jalape\u00f1os, poblano peppers, pumpkin seeds, remaining garlic, cilantro, and about 1 cup of the reserved chicken broth. Blend until smooth.<\/li>\n
  4. Simmer the Pozole:\u2028Pour the green sauce back into the pot with the remaining broth. Add the shredded chicken, hominy, Mexican oregano, salt, and chicken bouillon. Bring to a simmer over medium-high heat and cook uncovered for about 15 minutes. Taste and adjust seasoning if needed.<\/li>\n
  5. Serve:\u2028 Ladle pozole into bowls and serve hot. Let everyone garnish their bowl with lime juice, sliced radishes, cabbage, onion, cilantro, and a pinch of oregano.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients Pozole: \u2022 2 pounds boneless, skinless chicken breast \u2022 1 large white onion, roughly chopped \u2022 2 cloves garlic \u2022 1 pound tomatillos, husked and rinsed \u2022 3 jalape\u00f1o peppers, halved and charred (remove seeds for less heat) \u2022 2 poblano peppers, roasted and peeled \u2022 1 tablespoon Mexican oregano \u2022 1 teaspoon kosher<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[258],"class_list":["post-11469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"Recipes<\/a>","rttpg_excerpt":"Ingredients Pozole: \u2022 2 pounds boneless, skinless chicken breast \u2022 1 large white onion, roughly chopped \u2022 2 cloves garlic \u2022 1 pound tomatillos, husked and rinsed \u2022 3 jalape\u00f1o peppers, halved and charred (remove seeds for less heat) \u2022 2 poblano peppers, roasted and peeled \u2022 1 tablespoon Mexican oregano \u2022 1 teaspoon kosher","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11469"}],"version-history":[{"count":2,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11469\/revisions"}],"predecessor-version":[{"id":11471,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11469\/revisions\/11471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11469"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}