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Mexican Chicken Pozole Verde Recipe

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This recipe for Mexican Chicken Pozole Verde is from Hedi's Special Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pre cooked rotisserie chicken
9 C chicken stock
1 pound tomatillos, peeled and halved
1 small onion, quartered
2 poblano chilis, cored, seeded and quartered
2 jalapenos, seeded and quartered
3 cloves garlic, smashed
1/2 t oregano
1/2 C chopped cilantro or parsley
Salt and pepper
1 T vegetable oil
3 cans of hominy, drained (may sub chick peas)
Toppings can include:
shredded lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges.
Directions:
Directions:
In a large soup pot, warm up the chicken stock.
In a blender, combine the halved tomatillos with the onion, poblanos, jalapenos,garlic, cilantro and oregano. Pulse until chopped. Add 1 C chicken stock and puree. Season with salt and pepper.

In a deep skillet, heat oil until shimmering. Add puree and cook over medium heat until sauce turns a deep green. About 12 minutes.

Shred chicken.

Pour green sauce into stock. Add hominy and bring to simmer. Add chicken and cook until heated through.

Serve in deep bowls, passing the toppings at the table. Or you can garnish before serving.
Personal Notes:
Personal Notes:
I added a bit of sour cream right to the soup and stirred in prior to serving.

 

 

 

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