Pozole Verde De Pollo Recipe

Recipe By Slurrp

Pozole Verde De Pollo is a traditional Mexican soup made with chicken, hominy, and a flavorful green sauce. The green sauce is made from a blend of tomatillos, green chilies, cilantro, and other herbs and spices. This hearty and comforting soup is perfect for cold winter nights or any time you're craving a delicious and satisfying meal. Serve it with garnishes like sliced radishes, avocado, and lime wedges for added freshness and flavor.

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Non Vegdiet
1hr 25minstotal
15minsPrep
1hr 10minsCook
1hr 25m.total
15m.Prep
1hr 10m.Cook
Pozole Verde De Pollo
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ingredients serve

Ingredients for Pozole Verde De Pollo Recipe

  • 0.13 pound Chicken Breasts
  • 0.13 Onion, Chopped
  • 0.38 cloves Cloves Garlic, Minced
  • 3/4 cup Water
  • 0.13 pound Tomatillos, Husks Removed
  • 1/4 Green Chilies, Seeded
  • 0.13 cup Fresh Cilantro
  • 0.06 Nion
  • 1/4 cloves Cloves Garlic
  • 1/4 cup Chicken Broth
  • 1/4 tablespoon Oil
  • 1/4 can Hominy, Drained And Rinsed
  • 0.13 teaspoon Salt
  • as required Sliced Radishes, For Garnish
  • as per your need Sliced Avocado, For Garnish
  • as needed Lime Wedges, For Garnish
  • as required Extra Cilantro, For Garnish

Directions: Pozole Verde De Pollo Recipe

Cooking Directions

  • STEP 1.In a large pot, combine chicken, onion, garlic, and water. Bring to a boil and simmer until chicken is cooked through.
  • STEP 2.Remove the chicken from the pot and shred it using two forks. Set aside.
  • STEP 3.In a blender, combine tomatillos, green chilies, cilantro, onion, garlic, and chicken broth. Blend until smooth.
  • STEP 4.In the same pot, heat oil over medium heat. Add the green sauce and cook for a few minutes.
  • STEP 5.Add the shredded chicken, hominy, and salt to the pot. Simmer for about 20 minutes to allow the flavors to meld together.
  • STEP 6.Serve the Pozole Verde De Pollo hot, garnished with sliced radishes, avocado, lime wedges, and extra cilantro.
  • STEP 7.Enjoy!

Cooking Tips

  • For a spicier version, add more green chilies or jalapenos to the green sauce.
  • If you prefer a thicker soup, you can add a cornstarch slurry to the pot and simmer until thickened.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the Pozole Verde De Pollo hot.
  • Garnish with sliced radishes, avocado, lime wedges, and extra cilantro.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
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0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp