Pozole Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 lbs chicken breast, raw2 medium onions, large chopped2 tbsp garlic, minced1 tbsp kosher salt1/2 tbsp cracked black pepperwater to cover2 poblano peppers, raw, seeded & deveined5 medium tomatillos, peeled1 medium onion, large chopped1 tbsp garlic, mincedwater to cover2 - 29oz cans white hominy
Place chicken breast (whole), onions, garlic, salt and pepper in a large stock pot. Just cover with water. Boil on high for approximately 40 minutes or until water is reduced by at least half and is golden brown.
At the same time, combine poblanos, tomatillos, onion and garlic in a smaller stock pot. Just cover with water. Boil on medium high for approximately 15-20 minutes until tomatillos turn a light olive green color.
Once chicken mixture is reduced, turn off water and allow to cool slightly. When the chicken is cool enough to touch, remove from pot and shred. Strain stock and set aside to add back into soup. Return shredded chicken to large stock pot.
Put everything (including water) from the poblano pot into a blender. Puree until smooth. Pour into large stock pot with chicken.
Pour in strained chicken stock. Add approximately 3 cups of water to pot. You want to retain the green color from the poblanos and tomatillos, so don't add too much water. Cook over medium heat for approximately 30 minutes to incorporate the flavors.
Add in the cans of hominy, undrained. Allow to cook for approximately 20 to 30 more minutes.
Serving Size: Makes approximately 20 one-cup servings
At the same time, combine poblanos, tomatillos, onion and garlic in a smaller stock pot. Just cover with water. Boil on medium high for approximately 15-20 minutes until tomatillos turn a light olive green color.
Once chicken mixture is reduced, turn off water and allow to cool slightly. When the chicken is cool enough to touch, remove from pot and shred. Strain stock and set aside to add back into soup. Return shredded chicken to large stock pot.
Put everything (including water) from the poblano pot into a blender. Puree until smooth. Pour into large stock pot with chicken.
Pour in strained chicken stock. Add approximately 3 cups of water to pot. You want to retain the green color from the poblanos and tomatillos, so don't add too much water. Cook over medium heat for approximately 30 minutes to incorporate the flavors.
Add in the cans of hominy, undrained. Allow to cook for approximately 20 to 30 more minutes.
Serving Size: Makes approximately 20 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 173.9
- Total Fat: 1.9 g
- Cholesterol: 52.6 mg
- Sodium: 580.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.9 g
- Protein: 22.4 g
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