Much like pasta is to Italy, pozole is a popular Mexican dish that varies across the country with different regions putting their own spin on it. While most locals enjoy this classic stew when celebrating Christmas or Mexican Independence Day, many cook up a pot for lesser affairs, and sip together during family gatherings. There are three main versions - verde, blanco, and rojo - which match the green, white, and red stripes of Mexico's flag. 

Below, we take a spin at Pozole Verde and opt for chicken, as opposed to the traditional pork. Try it out and let us know what you think! 

Recipe by Ashley Pilato

INGREDIENTS

3 tablespoons olive oil

3 poblano peppers

1 pound tomatillos, husked

1 yellow onion, chopped

3 garlic cloves, pressed with FreshForce Garlic Press

2 teaspoons coriander

1 teaspoon cumin

½ teaspoon oregano 

2 pounds skinless chicken thighs

2 quarts chicken stock

1 bunch cilantro, stemmed with the ZipStrip

1 28 ounce can hominy (you can find canned hominy near the canned veggies or sub shoepeg corn)

Salt, to taste 

Shredded cabbage

Radish 

DIRECTIONS

• Preheat oven to 425°. Brush poblanos and tomatillos with 1 tablespoon olive oil and roast on a baking sheet for 30-40 minutes, until tender and peppers are browned. Set aside and cool.

• Heat remaining olive oil in a pot over medium heat. Add onion and garlic, and cook for 6-8 minutes, until soft. Stir in coriander, cumin, and oregano, and cook for one more minute.

• Add chicken and stock to the pot, and simmer for 20 minutes. Once the chicken is cooked, remove and cool. 

• Remove stems and seeds from roasted poblanos along with any skin that peels off easily. Blend poblanos, tomatillos, and cilantro until puréed, add to stock and simmer.

• Shred chicken; add to soup along with hominy and season with salt to taste.

• Garnish with shredded cabbage and radish, and serve.