Afghan-style Green Pozole

Ingredients

In this Afghan adaptation of the Mexican pozole, we incorporate Afghan spices and herbs to infuse the dish with unique flavors. The traditional Mexican red pozole is transformed into a vibrant green pozole by using a combination of fresh herbs like cilantro and mint. Afghan spices such as cumin and coriander are added to enhance the aroma and taste, giving it an Afghan twist. We alse have the original recipe for Pozole verde, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 cups (400g) dried hominy, soaked overnight 2 cups (400g) dried hominy, soaked overnight
• 1 large onion, chopped 1 large onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 1 bunch fresh mint, chopped 1 bunch fresh mint, chopped
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 45g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the soaked hominy, ground cumin, ground coriander, turmeric, and black pepper to the pot. Stir well to coat the chicken and hominy with the spices.
4. 4.
   Pour enough water into the pot to cover the chicken and hominy. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the chicken is tender and the hominy is cooked through.
5. 5.
   While the pozole is simmering, prepare the green broth. In a blender, combine the chopped cilantro, mint, and a small amount of water. Blend until smooth.
6. 6.
   Once the chicken and hominy are cooked, pour the green broth into the pot and stir well. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Afghan-style Green Pozole hot, garnished with additional chopped cilantro and mint, if desired.

Treat your ingredients with care...

• Hominy — Make sure to soak the dried hominy overnight to ensure it cooks properly and becomes tender.

Tips & Tricks

• For a spicier version, add a chopped jalapeño or serrano pepper to the green broth.
• Serve the pozole with traditional Afghan bread, such as naan or Afghan bolani, for a complete meal.
• If you prefer a thicker broth, you can blend a small portion of the cooked hominy and add it back to the pot.

Serving advice

Serve the Afghan-style Green Pozole in individual bowls, garnished with fresh cilantro and mint. Accompany it with warm Afghan bread for a satisfying and comforting meal.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of ground cumin or coriander on top of each serving. Additionally, serve the pozole in colorful ceramic bowls to showcase the vibrant green color of the dish.