By Unprofessional Chef
Pozole Verde de Pollo
6 steps
Prep:10minCook:40min
This recipe is for a delicious and hearty Mexican soup called pozole verde. The soup is made with tender chicken, hominy, and a flavorful broth that is spiced with cumin and oregano. The star of the dish is the bright green salsa made with charred tomatillos, jalapeno, poblano peppers, and cilantro. Topped with sliced radishes, chopped onions, cilantro, and pumpkin seeds, the soup is a feast for the eyes and the taste buds. This recipe is perfect for a cozy dinner with friends and family.
Updated at: Thu, 17 Aug 2023 06:37:42 GMT
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
10
Low
Nutrition per serving
Calories341.9 kcal (17%)
Total Fat16.5 g (24%)
Carbs26.9 g (10%)
Sugars7.2 g (8%)
Protein22.3 g (45%)
Sodium1252 mg (63%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 lbschicken breasts
or thighs
4 cupschicken broth
3 cupswater
12tomatillos
ball sized, husks removed and rinsed
1jalapeno pepper
1poblano pepper
add more to taste
0.5 bunchcilantro
roughly chopped
1onion
large, chopped
4garlic cloves
minced
1 tspdried oregano
1 tspground cumin
salt
to taste
pepper
to taste
2 x 15 ozhominy
cans, drained and rinsed
radishes
Topp, sliced
onion
chopped
cilantro
lime wedges
tortilla chips
pumpkin seeds
2 Tbspoil
salt
to taste
pepper
to taste
Instructions
Step 1
Preheat the oven to broil. Place the tomatillos, jalapeno pepper, and poblano pepper on a baking sheet and broil for 5-7 minutes on each side or until charred and tender.
Step 2
Once the vegetables are cool enough to handle, remove the stems from the peppers and transfer everything to a blender or food processor. Add the cilantro, oregano, cumin, salt, and pepper. Blend until you get a smooth salsa-like consistency, adding water as needed to get the desired texture.
Step 3
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
Step 4
Add the chicken broth, water, raw chicken, and blended tomatillo mixture to the pot with the onion and garlic. Cover the pot and bring to a boil. Reduce the heat to a simmer and continue to cook for 15-20 minutes.
Step 5
Add the hominy to the pot and cook for an additional 10-15 minutes, or until heated through. Adjust seasoning as needed.
Step 6
Serve the pozole verde in bowls, topped with sliced radishes, chopped onion, chopped cilantro, pumpkin seeds, tortilla chips, and a squeeze of lime juice.
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