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Servings:

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.

Total Time

30min

5.0

4 Ratings

Author: Diego Aceves at SideChef

Servings:

Ingredients

•

1 can
(28 oz)

Tomatillos

•

White Onion , diced

•

Serrano Chilis

•

1 bunch

Fresh Cilantro

•

4 cloves

Garlic

•

1 tsp

Mexican Oregano

•

1/2 tsp

Salt

•

2 cans
(14 oz)

White Hominy

•

6 cups

Chicken Stock

•

1
(3 cups)

Rotisserie Chicken

•

to taste

Tortilla Chips

Garnish

•

Avocados , sliced

•

1/2 head

Iceberg Lettuce , shredded

•

1 bunch

Radishes , thinly sliced

•

Limes , quartered

•

to taste

Mexican Crema

or Sour Cream

Cooking Instructions

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

CALORIES

313

FAT

14.7 g

PROTEIN

18.5 g

CARBS

30.9 g