Chicken Pozole Verde Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 Rotisserie Chicken

1 pound tomatillos, (husks removed and rinsed)

1 large onion, (chopped)

4-5 jalapeño peppers, (halved)

2 cloves garlic

1 tablespoon dried mexican oregano

1 teaspoon kosher salt

12 cups chicken broth

1 bunch cilantro

1 110oz can hominy, drained

Toppings: lime wedges, sliced radishes, Mexican oregano, thinly shredded cabbage, diced onions, cilantro

Directions

Cook: In a large pot or dutch oven, add tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 20 min.

Chop chicken into small pieces, set aside.

Using a large slotted spoon, carefully transfer the cooked tomatillos, onions, jalapenos, and garlic to a large blender. Add in a 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 chopped 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