How to Make Pozole Verde de Pollo (Mexican Green Soup with Chicken and Hominy)
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If you’ve ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you’d know …
How many servings does this make?
Thank you! I made it for the first time today and it tasted amazing! I used chicken breast because my family hates dark meat and I used 3 of each pepper. It was incredible! Very easy!
Omg i cant believe that you call this "pozole", im mexican and this is not a pozole, not close. Please inform yourself first
Yumm! Attempting this tomorrow is regular pumpkin seeds okay?
Great recipe
This was amazing! My first attempt at Pozole and it was a huge success!
Love it Straight to the point thank you so much
I made this. It was unbelievably delicious. Kenji is the best YouTube chef. Tips and tricks were so on point.
Made this today for dinner. It was a success! Thank you! So delicious!
Just made this…. Friggin delicious
Soup??? Lmao your off
Seriously thank you for this to the point yet skillful recipe
🙄 awesome man thanks for sharing your videos are precise and easy to follow.
Pork yes, chicken no.
Pork yes, chicken no.
Seriously, Ken, chicken pozole is seen in Mexico as a healthy and wussy way to eat the real stuff. Just like eating nachos and the men stuff are chilaquiles.
Are you half latino half japanese?
Hey Kenji (or perhaps gracious commenter), I've never made this recipe so I'm not sure how critical each ingredient is in producing the end flavor, but I am allergic to pumpkin seeds, are they a big deal for this dish? Also, I am a huge fan of bay leaf and use it in pretty much any soup I make, would dropping in one or two compliment or harm the flavor? Thanks!
ffffffffffffuuuuuuuuuuuuuuuuuuuucccccccccccccckkkkkkkkkkkkkkkkk that looks good
This looks so good!
Dude, you know you should be using pork neck… come on now! 🙂 I prefer to use hatch chili's and char off the skin prior to any of these steps as well.
There's something comforting about your style of videos and commentary, keep it up. 🙂
I thank you so much for the video on the Green Pazole soup. The video was short and to the point. I just finished making it as per your video and it turned out great. I have been on planet for 77 years and it’s the best soup I have ever had. Thanks again.
wow Great gob Exelente delicioso ¡¡!!.. 😚😚😚
Wow
Kenji, you are in the Pantheon of food gods, but in this vid, you should NOT discard the skin and bones but reserve them for stock. Otherwise, excellent as usual.
Great video, but this "Tastemade" song, is really annoying.
Tried the recipe and it was very delicious.
discard skin? blasphemy. why not crisp skin with two sheet pan method for a garnish?
that shit looks delisous
Nice job Kenji, looks really good and even better with this colder weather.
I love Rick Bayless. He opened my world to Oaxacan food, as Tex Mex fell to the wayside.
Gracias, Kenji
The hominy tho?
keep the music, i dig it
Great thanks for all of your hard work. Now I make the pot roast my family requests for birthdays due to the food lab cookbook.
I adore these videos but please use some less generic music.