A vibrant Mexican soup made with tender meat simmered in a fresh green chile and tomatillo broth, finished with hominy and classic toppings for a bold, comforting bowl of pozole verde.
Pozole verde w/Chicken
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Category
Soup
Cuisine
Mexican
Ingredients
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Peanut or vegetable oil
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Fresh corn tortillas (about 10)
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½ lb. Tomatillos, husked, rinsed and cut in half
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3 tablespoons olive oil
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1 white onion, chopped
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6 garlic cloves
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2 poblano chilies, chopped
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1 jalapeno, chopped
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1 ½ teaspoons cumin powder
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2 bay leaves
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1 tablespoon Mexican Oregano (Burlap and Barrell)
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½ bunch cilantro, roughly chopped
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2 - 15 oz can hominy, rinsed and drained
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32 ounces of chicken stock
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4 cups shredded, cooked chicken
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Salt and pepper to taste
Tortilla strips
Roasted Tomatillos
For the soup
Directions
Tortilla strips
In a deep pan add enough oil to fry your torilla strips. Heat oil. It will be ready when you drop a tortilla into the oil and it sizzles.
Stack fresh corn tortillas and cut into thin strips. Cut strips in half and add one handful to the hot oil.
Allow the chips to turn lightly brown and then remove them to a paper towel lined plate. Sprinkle lightly with salt.
Roasted Tomatillos
Heat oven to 400º
Line a 9x13 cookie sheet with parchment paper. Arrange tomatillos and drizzle with olive oil.
Bake for 30 minutes. Flip half way through so both sides get browned. Remove from oven and set aside.
For the soup
In a large pan over medium heat, heat oil. Add onion, garlic, poblano peppers, jalapeno, cumin powder, bay leaves and saute until the onion is tender. About 5 minutes.
Transfer the onion mixture to a blender and add the roasted tomatillos, oregano and cilantro.
Blend mixture until you have a smooth puree.
Transfer the puree back into your pot over medium heat.
Add the hominy, chicken stock and shredded chicken and season with salt and pepper.
Bring mixture to a boil then reduce heat to a simmer. Simmer for 30 minutes.
Ladle soup into bowls and serve with your favorite toppings or see note below for additional ideas.
Recipe Video
Recipe Note
Additional toppings - sour cream, shredded cabbage, Queso fresco, sliced radishes, tortilla strips, diced avocado, lime wedges, warm flour or corn tortillas.
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