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Herbaceous Green Pozole Stew

Herbaceous Green Pozole Stew

Featuring Custom Culinary® True Foundations® Latin Herb Liquid Flavor Concentrate

A vibrant, herb-forward pozole featuring Custom Culinary® True Foundations® Latin Herb Liquid Flavor Concentrate, tender chicken, hominy, and roasted tomatillo in a bright, aromatic broth finished with fresh lime and cilantro.

What You'll Need

Recipe Ingredients
3 tbsp. Neutral oil (canola or vegetable)
1 ½ cups White Onion, diced
1 tbsp. Garlic, Minced
½ cup True Foundations® Latin Herb Liquid Flavor Concentrate
6 cups Prepared Chicken Stock (or vegetable stock for a plant-forward version)
3 cups Cooked Hominy, drained & rinsed
2 ½ cups Grilled, shredded chicken thigh 
1 cup Roasted Tomatillo, puree or green salsa
1 tsp Ground Cumin
1 tsp Dried Oregano
1 ½  tsp Kosher salt
½ tsp Black pepper
¼ cup Fresh lime juice
¼ cup Chopped, fresh Cilantro
PREPARATION

Pozole
  1. Heat oil in a heavy-bottomed pot over medium heat.Add diced onions and cook 5–6 minutes, stirring occasionally, until soft and translucent. Add garlic and cook 30–45 seconds until fragrant, being careful not to brown.
  2. Stir in the Latin Herb Liquid Flavor Concentrate and cook 1–2 minutes, allowing the oils to bloom and the flavors to deepen.
  3. Gradually add the chicken stock while stirring to fully incorporate the concentrate. Bring to a gentle simmer.
  4. Stir in the hominy, shredded chicken, and roasted tomatillo purée (or green salsa). Return to a simmer.
  5. Add cumin, oregano, salt, and black pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until flavors are fully developed and stew is slightly thickened.
  6. Remove from heat. Stir in fresh lime juice and chopped cilantro. Adjust seasoning with additional salt or lime juice as needed.
Garnish
  1. Shave radish very thin on mandolin and shock in ice water.
  2. Shave cabbage very thin and long on mandolin. Store under adamp towel in airtight container until service.
  3. Remove avocado from shell, disgard shell and seed, and cut avocado into fork size chunks.