March 15, 2020

Delicious Mexican Green Chicken Pozole Soup

Delicious Mexican Green Chicken Pozole Soup
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Mexican verde chicken pozole soup🍲 This is a delicious tomatillo and chili soup with hominy. It’s filling and oh so good. You can use dried hominy or hominy in a can, I prefer using the hominy in a can. It’s just easier if your rushing to get dinner on the table. This soup took me a little over an hour but most of the cook time was boiling the chicken. You can make a nice big batch and have leftovers for lunch the next day. Recipe below👇🏼Enjoy! Ingredients: 1 tablespoon of olive oil 1 onion, diced 3 cloves garlic, minced 2 teaspoons of ground cumin 6 cups of water 2 cans of hominy 3 pounds chicken (I used legs, thighs) 2 teaspoons oregano 1 pound tomatillos 2 jalapeños 2 poblano chilies 1/2 cup cilantro 1 lime 1 tablespoon of better than chicken bullion, or if you have a different kind of bullion you like. salt and pepper to taste Directions: 1. Heat oil in pot and season chicken with salt pepper and let brown a little, add onion, garlic, cumin and oregano. 2. Add water and bring to a boil, reduce heat and simmer until chicken is cooked. 3. In the meantime, broil tomatillos and chilies until charred. Purée chilies, tomatillos, cilantro with a little bit of stock from the soup. 4. Take the chicken out and let cool, then chop into small pieces. 5. Add chicken, hominy and chili mixture back into soup. Serve with any topping you like. I used avocado, sliced jalapeño, cilantro, lime and sliced radishes. Enjoy! • • • • • #mexicansoup #pozole #chickensoup #hominy #salsaverde #roastedchilis #rainydaysoup

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Mexican Green Chili Chicken Pozole

A delicious Mexican soup full of flavor.
Print Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 tablespoon of olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 teaspoons of ground cumin
  • 6 cups of water
  • 2 cans of hominy
  • 3 pounds chicken I used legs, thighs
  • 2 teaspoons oregano
  • 1 pound tomatillos
  • 2 jalapeños
  • 2 poblano chilies
  • 1/2 cup cilantro
  • 1 lime
  • 1 tablespoon of better than chicken bullion or if you have a different kind of bullion you like.
  • salt and pepper to taste

Instructions
 

  • Heat oil in pot and season chicken with salt pepper and let brown a little, add onion, garlic, cumin and oregano.
  • Add water and bring to a boil, reduce heat and simmer until chicken is cooked.
  • In the meantime, broil tomatillos and chilies until charred. PurĂ©e chilies, tomatillos, cilantro with a little bit of stock from the soup.
  • Take the chicken out and let cool, then chop into small pieces.
  • Add chicken, hominy and chili mixture back into soup. Serve with any topping you like. I used avocado, sliced jalapeño, cilantro, lime and sliced radishes. Enjoy!
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Filed Under: ALL RECIPES, SOUPS & STEWS