Pozole Verde

Pozole…best soup on the market! When it comes to soups, I normally save them for cold weather and never make them during the summer except for this one! I will eat pozole any time of year! Normally you see pozole with a red sauce and pork but this changes things up a bit! If you have never tried pozole before, think of a white chicken chili soup but no bean and hominy instead and has the spice of the chiles and a zing from limes!

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Ingredients

  • 2 lbs chicken
  • 1 lb tomatillos, washed and husked
  • 1 large onion, chopped
  • 3 jalapeño, seeded and chopped
  • 6 cups chicken broth
  • 1 TBS oregano
  • 1 tsp salt
  • 1 large handful of cilantro
  • 28 oz can hominy
  • to serve: limes, radishes, jalapeños, cilantro, cabbage

Directions:

Stovetop

  1. In a large pot or dutch oven, add chicken, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

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

  3. Using a large slotted spoon, place the cooked tomatillos, onions and jalapeños in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

  4. Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

  5. Serve with fresh lime juice, radishes, jalapeños, cilantro and oregano

     

Instant Pot

  1. Add chicken, tomatillos, onions, jalapeños, chicken broth, oregano and sea salt to pot. Close lid and turn the seal to vent. Cook on manual for 18 minutes. Quick release when timer is done.
  2.  Transfer chicken to cutting board and shred with a fork. Set aside.
  3. Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

  4. Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

  5. Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano

     

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