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.
Author: Diego Aceves at SideChef
, thinly sliced
or Sour Cream
To make the salsa verde, add the Tomatillos (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.
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.
Add the Chicken Stock (6 cups) along with the White Hominy (2 cans). Cook for 10 minutes, stirring occasionally.
Add the Rotisserie Chicken (1) and cook for an additional 5 minutes.
Serve warm with Tortilla Chips (to taste) on the side, garnished with Iceberg Lettuce (1/2 head), Avocados (2), Radishes (1 bunch), onion, cilantro, and Mexican Crema (to taste). Finish with the juice from a Lime Wedges (2) and serve.
Nutrition Per Serving
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