Chicken Pozole Verde Details
I wanted to put this post up just in the nick of time since we’re still experiencing some cooler weather here in San Diego. If you’re staying in and enjoying your evening, why not whip up a bowl of pozole! It’s my new favorite dish and I’ve had many requests to share the recipe, so here it is. It’s so easy to make and only requires 15 minutes of prep time. See below for the list of ingredients and steps.
Bon Appétit, babes!
Ingredients
(makes about 8-10 servings)
1 1/2 lbs boneless skinless chicken breast or thighs
8 cups water
3 tbsp chicken bouillon
1 lb tomatillos
2-4 jalapenos seeded
2 poblano or pasilla peppers seeded
1 bunch cilantro
2 25 oz cans hominy drained
1 tsp oregano
salt & pepper to taste
1-2 tsp cooking oil (vegetable, olive, etc.)
Toppings (optional)
Avocado sliced
Lime Wedges
Tortilla Chips
Queso Fresco
Cilantro
Radishes
Cabbage
Red Pepper Flakes
Steps
- Pour water into a large soup pot. Stir in chicken bouillon and bring to boil. Turn to medium heat. Add in chicken breasts, cook for 15 minutes or until cooked through. Remove and shred. Return chicken to broth after shredding.
- While the chicken is cooking combine tomatillos, peppers, jalapenos, cilantro, oregano, salt and pepper. Blend until smooth. You may add water or chicken broth if it’s too thick to blend.
- Heat a saucepan with cooking oil. Add the green salsa from blender. Simmer on medium heat until it becomes deep green, appropriately 10 minutes, stirring occasionally.
- Add green salsa to the chicken broth and stir.
- Drain hominy and add to soup. Cook on low heat for 20-30 minutes stirring occasionally.
- Serve in bowl. Add optional toppings. I’d suggest avocado slices, red pepper flakes, cilantro and lime.
- Enjoy!
