Green Chicken Posole/Pozole (Posole/Pozole Verde)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cups reduced sodium Chicken Broth 8 chicken thighs, bone and skin removed1 small can diced Green Chili Peppers1 tsp Oregano, ground 2 bunches fresh cilantro1 large white Onions5 Tomatillos 2 25oz cans of prepared hominy 6 cloves Garlic 1 tsp ground Coriander1 tsp ground Cumin1 TB Olive oil1 dash Salt to taste2 Anaheim Peppers3 Radishes 1 Avocado3 Jalapeņo Peppers 1 Lime3 Green OnionsTostadas
Bring the broth to a boil with the chicken thighs, canned chilis, oregano, 1 green onion, and a handful of cilantro stems. Poach chicken over a low boil until chicken is cooked through and tender. In the meantime, process the tomatillos, Anaheim chili, 2 jalapeņos, white onion, olive oil, garlic, 2/3 of one can of hominy, coriander and cumin in a food processor. Heat over medium heat, stirring constantly. Process one bunch cilantro and stir into the pan. Your verde will turn a deep green color. Taste and salt if needed. When chicken is finished, turn heat off verde. Shred chicken, and stir into the verde. Strain the broth with a slotted spoon, and discard the herbs and chilis. Stir the verde chicken mixture into the broth with the remaining hominy, half a bunch of chopped cilantro, and heat to a boil for five minutes. Serve by crushing tostadas into a bowl and spooning the soup over the top. Squeeze a quarter of a lime over the Soup, and top with chopped jalapeņos, cilantro, thinly sliced radishes, green onion, and thinly sliced avocado.
Serving Size: 8
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 7.0 g
- Cholesterol: 62.3 mg
- Sodium: 1,062.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 3.1 g
- Protein: 16.1 g
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