Chicken Pozole Verde
45 Minutes 8 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!
LeftoversRefrigerate in an airtight container for three days.
Serving SizeOne serving is approximately 1 1/2 cups.
More FlavorSeason with salt and pepper to taste. Top with hot sauce, sour cream, cheese and/or cubed avocado.