Pozole Verde

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

2 pounds boneless skinless chicken thighs

1 pound tomatillos, (husked and rinsed)

1 large white onion, (roughly chopped)

3 jalapeño peppers, (halved, seeds removed if you don't want it spicy)

2 cloves garlic

1 tablespoon Mexican oregano

1 teaspoon kosher salt

6 cups broth (chicken or vegetable)

1 cup cilantro, (stems and leaves)

2 (15-ounce) cans white hominy, (drained and rinsed)

lime wedges

sliced radishes

thinly sliced shredded cabbage

diced white onions

chopped cilantro

Mexican oregano

Directions

Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.

Transfer the chicken to a cutting board and shred it with a fork. Set aside.

Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.

Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.

Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Nutrition

• Calories: 250 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 108 mg
• Sodium: 1465 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 24 g