Chicken Pozole Verde
45 Minutes 8 ingredients
4 servings
Ingredients:
1lb Chicken Breast
8 ozs Tomatillo (husks removed, halved)
1/2 White Onion ( large, chopped)
2 Poblano Pepper ( large, halved, seeds removed)
2 tsps Oregano (Mexican)
4 cups Chicken Broth
1/2 cup Cilantro
1 3/4 cups Hominy (white)
- In a large pot, combine the chicken, tomatillos, onion, poblano pepper, oregano, and chicken broth over medium-high heat. Bring to a boil and then reduce the heat and simmer, partially covered for 30 minutes.
- Remove the chicken and place it in a bowl. Shred it with two forks. Set aside.
- Add the cilantro to the soup. Blend with an immersion blender, or carefully transfer the soup to a blender and blend until smooth. Add the soup back to the pot.
- Transfer the chicken back into the pot along with the hominy and stir. Simmer on low heat for 15 minutes. Divide evenly between bowls and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for three days.Serving Size
One serving is approximately 1 1/2 cups.More Flavor
Season with salt and pepper to taste. Top with hot sauce, sour cream, cheese and/or cubed avocado.
