Green Pozole with Chicken and Watercress
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If you’re looking to add a flavorful and nutritious spin to a beloved Mexican dish, this Green Pozole with Chicken and Watercress is the perfect recipe! Featuring B&W Watercress as the star ingredient, this pozole brings together a hearty bowl of goodness with a powerful health boost. Whether you’re a longtime fan of pozole or looking to try something new, this recipe is sure to impress with its balance of flavors, textures, and wellness benefits.
Related Recipe: Pozole Rojo
The Power of Watercress
- Watercress is much more than a garnish—it’s a nutritional powerhouse. Packed with vitamins A, C, and K, along with essential minerals like calcium and potassium, watercress is one of the healthiest leafy greens you can add to your diet. It’s loaded with antioxidants that support immune health, promote bone strength, and help maintain skin vitality.
- In this green pozole, the peppery taste of watercress complements the rich tomatillo and chile-based sauce beautifully. As you savor each bite, you’ll enjoy the satisfying combination of tender chicken, hominy, and the fresh, vibrant flavor of watercress. And if you’re looking to make the dish even healthier, try substituting some of the shredded lettuce with additional watercress. This simple swap enhances the nutritional value while still keeping the dish delicious and comforting.
Cultural Significance and Popularity
- Pozole is a dish deeply rooted in Mexican culture, traditionally served during celebrations and special occasions. This version, with its green sauce made from tomatillos, chiles, and herbs, is a regional variation from the state of Guerrero. Green pozole is often enjoyed during holidays like Mexican Independence Day, but it’s perfect for any time you’re craving a comforting bowl of warm, flavorful goodness.
Fun Facts About Watercress
- Watercress is one of the oldest known leaf vegetables consumed by humans and was a favorite of the ancient Greeks and Romans.
- It’s a member of the mustard family, which explains its slightly spicy, peppery flavor.
- Watercress ranks at the top of the CDC’s list of “powerhouse” fruits and vegetables based on its nutrient density, making it an excellent addition to any meal.
Recipe Ingredient Variations
- This Green Pozole is versatile enough to adapt to your preferences without losing its authenticity. You can switch the type of chiles used to adjust the heat level. If you prefer a milder pozole, you can replace the serrano chile with more poblano peppers. For a richer flavor, consider adding more roasted pumpkin seeds (pepitas) or increasing the amount of fresh herbs like cilantro and oregano.
- However, the watercress is non-negotiable! Its unique peppery bite adds freshness to the pozole, bringing an element of brightness to the rich broth. Watercress truly elevates the dish and balances out the heavier ingredients like chicken and hominy.
Storage and Tips
Pozole is the kind of dish that tastes even better the next day, as the flavors have more time to meld. Store any leftovers in an airtight container in the fridge for up to four days. When reheating, you might want to add a little water or chicken broth to thin out the consistency if the pozole thickens overnight.
If you’ve purchased watercress for this recipe, store any unused portions in a plastic bag with a damp paper towel inside the fridge to keep it fresh for up to five days. Watercress can also be frozen if blanched first, making it easy to keep on hand for soups, smoothies, and more.
FAQs
This recipe puts a fresh twist on traditional Mexican pozole by adding watercress, a nutrient-packed leafy green that brings a peppery flavor and boosts the nutritional value of the dish. This version also uses a green tomatillo-based sauce, a style typical in Guerrero, Mexico.
Watercress is loaded with vitamins A, C, and K and essential minerals like calcium and potassium. It’s also rich in antioxidants that support immune health and skin vitality. The peppery bite of watercress complements the rich flavors of chicken, tomatillos, and chiles, balancing the pozole with brightness and freshness.
For a milder flavor, you can substitute the serrano chile with additional poblano peppers. You can also adjust the number of serranos or use only mild green chiles if you prefer a less spicy pozole.
To add a richer flavor, increase the amount of roasted pumpkin seeds (pepitas) or fresh herbs like cilantro and oregano. You can also substitute some of the shredded lettuce garnish with extra watercress for added nutritional value.
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors will continue to meld, making it even tastier the next day. When reheating, you may want to add a little water or chicken broth to adjust the consistency if it thickens overnight.
You can also freeze in a freezer-safe container for up to three months.
Store any unused watercress in a plastic bag with a damp paper towel in the refrigerator. It will stay fresh for up to five days. For longer storage, blanch and freeze the watercress, so it’s ready for use in future soups, smoothies, or other recipes.
Pozole is a dish with deep cultural roots in Mexico, traditionally enjoyed during special occasions and celebrations. This green version, popular in Guerrero, is often served during Mexican Independence Day and other festive gatherings.
Yes! Watercress is one of the oldest leafy greens consumed by humans, enjoyed since ancient Greek and Roman times. It belongs to the mustard family, giving it its spicy, peppery taste. It also ranks at the top of the CDC’s list of “powerhouse” vegetables, making it one of the healthiest choices for any meal.
Green Pozole with Chicken and Watercress
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 1x
Description
This green pozole with chicken is the perfect blend of comfort and wellness featuring watercress!
Ingredients
4 pounds skinless and boneless chicken thighs
1/2 piece white onion, divided
5 garlic cloves, divided
3 dried bay leaves
2 tablespoon sea salt, divided
2 (25 ounce) cans hominy, rinsed
1.5 pounds tomatillos (about 10), husked and rinsed
1 large jalapeño chile
1 large serrano chile
1 large poblano chile, stem and seeds removed and roughly chopped
¼ up raw roasted pepitas
1 tablespoon fresh oregano
1/3 cup fresh cilantro
1 cup spinach
2 cups B&W Watercress
¼ teaspoon cumin
½ teaspoon black pepper
1 tablespoon cooking oil
To serve:
shredded lettuce
avocado slices
radish slices
watercress sprigs
dried oregano
chopped onion
lime juice
Instructions
Combine chicken, ¼ piece of onion, 3 garlic cloves, bay leaves, and ½ tablespoon sea salt in a 5-quart stock pot with enough water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer for 40 minutes or until chicken is cooked through. Reserve chicken broth and transfer pieces of chicken to a large bowl to cool. Shred chicken once cooled and set aside.
Place hominy, 8 cups of water and 1 tablespoon sea salt in a large pot over medium heat. Boil for 30 minutes. Remove from heat and set aside.
Place tomatillos, jalapeño , serrano and enough water to cover in a large saucepan over medium-high heat. Boil for 10 minutes. Drain and let cool. Pull off stems from chiles.
Place boiled tomatillos, jalapeño, serrano, chopped poblano, ¼ piece onion, 2 garlic cloves, pepitas, oregano, cilantro, spinach, watercress, ½ tablespoon salt, cumin, black pepper and 1 cup water in a blender. Blend until smooth.
Heat cooking oil in a large saucepan over medium heat. Add green sauce and simmer for 10 minutes. Transfer to the pot with the hominy and strain in 4 cups of the leftover chicken broth. Add shredded chicken and heat over medium heat until pozole is heated through; about 8 minutes.
Ladle on to a large bowl and top with lettuce, avocado, radishes, watercress, oregano, onion and a squeeze of lime juice.
