Mexican Chicken Pozole Verde

This quick and easy pozole Verde recipe is like a warm hug in a bowl. Filled with fresh flavors from the tomatillos, onions, and cilantro, a kick of spice from the serranos, and chicken, this delicious Mexican-style stew is perfect for cold days. The traditional recipe is hominy-based, but feel free to use chickpeas if you don’t have any hominy grits.

Ingredients

1can(28 oz)

Tomatillowith 1/2 the liquid

White Onion, dicedreserve some for garnish

Serrano Chilisdeseed for less spicy and cut into pieces

1bunch

Fresh Cilantropreferably a small bunch

4cloves

Garlic

1tsp

Mexican Oregano

1/2tsp

Salt

2cans(14 oz)

White Hominydrained and well-rinsed

6cups

Chicken Stock

1(3 cups)

Rotisserie Chickenmeat picked and shredded

to taste

Tortilla Chipsfor serving

Avocados, sliced

1/2head

Iceberg Lettuce, shreddedpreferably a small head

1bunch

Radish, thinly sliced2 up to 3 radishes per 8 servings

Limes, quartered

to taste

Mexican Cremaor Sour Cream

Nutrition Per Serving

Calories

313

Fat

14.7 g

Protein

18.5 g

Carbs

30.9 g

Cooking Instructions

step 1

To make the salsa verde, add the Tomatillo (1 can), White Onion (1), Fresh Cilantro (1 bunch), Serrano Chilis (2), Garlic (4 cloves), Mexican Oregano (1 tsp), and Salt (1/2 tsp) into the bowl of a blender or food processor. Pulse until pureed.

step 2

In a heavy-bottomed soup pot over medium-high heat, cook the mixture until it goes from bright green to olive green, 5-10 minutes.

step 3

Add the Chicken Stock (6 cups) along with the White Hominy (2 cans). Cook for 10 minutes, stirring occasionally.

step 4

Add the Rotisserie Chicken (1) and cook for an additional 5 minutes.

step 5

Serve warm with Tortilla Chips (to taste) on the side, garnished with Iceberg Lettuce (1/2 head), Avocados (2), Radish (1 bunch), onion, cilantro, and Mexican Crema (to taste). Finish with the juice from a Lime Wedges (2) and serve.