Posole Verde: How to make traditional Mexican Posole for the holidays.

In most American homes during the holidays you would find your “traditional” meals for Thanksgiving, Christmas and New Years being Turkey, Ham, Mashed Potatoes, etc. However, if your anything like my Mexican family you bust out the big ol’ Princess House Olla from the garage and get the posole going. The infamous “Tamalera” pot is essential for not only making tamales but also for the posole. Not one major holiday has gone by in my family without posole, however over the years the traditional Posole Rojo has been replaced with Posole Verde. Posole Verde has all the essentials of regular posole, but is made with chicken instead of pork and is obviously green and not red. Both Posoles are delicious in their own right, however posole verde is absolutely my favorite and I can eat it for breakfast, lunch and dinner. Which most likely will happen because left overs for the recalentada are for sure to happen.

As I mentioned posole is made for major holidays or events in my family so this recipe is not for those of you who are looking to feed 4 people. This recipe is for a HUGE pot of posole that will feed you, your family, your suegros, your friends, and the whole damn neighborhood. The quantities for the recipe are to fill a 30 Quart stock pot, specifically the one I used is a Princess House Stainless Steel Classic 30-QT Stockpot. Although the quantity sounds intimating, I promise this recipe is very easy and worth it.

Ingredients

  • 30 Quart stock pot
  • Blender
  • 3 lbs of Green Tomatillos
  • 2 bundles of Spinach
  • 2 bundles of Cilantro
  • 2 White Onions
  • 1 bottle of 35 oz Knorr Chicken flavor Bouillon – Consome de Pollo (Optional)
  • 2 Heads of Garlic
  • 2 Big Cans of Juanita’s Maiz
  • 10 Lbs. of Skinless Chicken Breast (Bone-in)
  • 1/2 Lbs. of Anaheim Peppers
  • 4 Pasilla Peppers
  • 4 Jalapeno Peppers
  • 2 Green Bell Peppers
  • 4 Serrano Peppers

Step 1

Fill your pot half way with water. Add the whole head of garlic as well as chop one whole onion in half and add it to the pot, keep the garlic head in one piece since it will be taken out later along with the onion. Lastly, add your chicken breasts. Cook your chicken until tender- falls off the bone. This can take up to 2-2.5 hours but varies due to the size of the pot. Its very important to cook your chicken thoroughly as it should shred easily.

Step 2

As the chicken cooks, its time to work on your salsa verde. Shell and wash your tomatillos and place them in a pot with water until covered, bring to a boil. The Tomatillos are ready when they have changed color and have softened.

Step 3

As your tomatillos cook, take the opportunity to wash and de-vain your peppers. Posole is not meant to be a spicy soup, which is why you take out all the seeds and vines so you get all the flavor but not the spice of the peppers. However, if you would like to add some spice keep some of the seeds from your choice of peppers to add later in step 4.

Step 4

Once the tomatillos have cooked, add them to your blender along with all your peppers, 4 cloves of garlic, the bunches of cilantro and spinach, and half an onion. Blend until smooth and no chunks are visible. Due to the quantity of it all your going to want to have a big bowl on the side to dump the liquid into, you will need to do a few batches to complete all the veggies. A quick tip, keep the water from when your boiled the tomatillos, the veggies will blend easier by adding the tomatillo water as well as give it more flavor.

Step 5

Once the chicken breasts have cooked thoroughly and they are very tender take them out and shred them, as well as take out the bones. Taking out the bones is optional, however I find that its best especially for the kids. Once the chicken is shredded place it back into the pot and take out the head of garlic and onion we put in the beginning and throw it away.

Step 6

Add the liquified veggies aka your salsa into the stockpot along with the two cans of Maiz. Drain your maiz, only adding the maiz and not the water it comes in. Stir all the chicken, salsa verde and maiz together.

Optional: The soup will have great taste all on its own , however I usually add consome de pollo (Chicken Flavor Bouillon) for that extra taste of chicken. Since this is optional you can add as much as you like, I usually add 1/3 of the bottle.

Bring your posole to a boil and it is ready to serve.

Toppings

Posole all on its own is AMAZING, however the toppings you put on are just as important.

Chopped Toppings

  • Onion
  • Cabbage
  • lettuce
  • Radishes
  • Cucumber

Other Toppings/Sides

  • Lemon
  • Tapatio
  • Tostadas

Posole is very personal to some people. For me when I eat posole I reminiscence of the happy holiday moments I’ve had with family and friends. Its like a blanket of flavor that warms your heart and soul.

This year show off to everyone that your that bitch and make the posole, prove to your mom, tias, or suegra que ya te puedes casar haha. I can’t wait to hear back from everyone who tries to make this recipe, enjoy!

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