Chicken Pozole verde

Chicken Pozole Verde is a flavorful Mexican soup made with tender chicken, hominy, and a tangy green sauce made from tomatillos, green chilies, and herbs. This dish is hearty and perfect for a cozy meal, with vibrant flavors that are both savory and a bit zesty. Here’s a simple recipe to prepare it:

Ingredients:

For the Pozole:

• 2 tbsp olive oil
• 1 lb bone-in, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups hominy (canned or dried)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper, to taste

For the Salsa Verde:

• 6-8 tomatillos, husked and rinsed
• 2-3 green chilies (jalapeños or serranos), stems removed (adjust for heat preference)
• 1/2 cup fresh cilantro, chopped
• 1/2 medium onion, quartered
• 2 cloves garlic
• 1 tbsp lime juice
• Salt to taste

Garnishes (optional):

• Shredded lettuce or cabbage
• Radishes, thinly sliced
• Avocado slices
• Lime wedges
• Tortilla chips or tostadas
• Mexican crema or sour cream

Directions:

1. Prepare the Salsa Verde:
   • In a saucepan, add the tomatillos, green chilies, onion, and garlic. Cover with water and bring to a boil. Simmer for about 10 minutes, or until the tomatillos are soft and turn slightly darker.
   • Remove from heat and let cool slightly. Then, transfer the cooked vegetables to a blender along with the cilantro, lime juice, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve a pourable consistency.
2. Cook the chicken:
   • In a large pot, heat the olive oil over medium heat. Season the chicken with salt and pepper, then add it to the pot. Brown the chicken on both sides for about 5-7 minutes. Remove the chicken from the pot and set it aside.
3. Cook the aromatics:
   • In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
4. Simmer the pozole:
   • Add the chicken broth to the pot along with the hominy, cumin, oregano, and the salsa verde. Stir to combine.
   • Return the chicken to the pot and bring the mixture to a simmer. Cover and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
5. Shred the chicken:
   • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
6. Serve:
   • Ladle the pozole into bowls and top with your favorite garnishes, such as shredded lettuce or cabbage, radishes, avocado slices, lime wedges, and a drizzle of crema. Serve with tortilla chips or tostadas on the side.

This Chicken Pozole Verde is hearty, comforting, and full of bold flavors. The tangy verde sauce and the hearty chicken and hominy make this a perfect dish for a cozy meal or a festive celebration!