green chicken pozole verde

Name: green chicken pozole verde
Total time: 70 min
Ingredients: 2 lbs chicken breast; cabbage thinly sliced; radishes sliced; 1 lb tomatillos (about 12-14); onion diced; 110 oz can hominy drained and rinsed; jalapeño diced; 1 onion divided; 5-8 jalapeños; avocado; Mexican oregano; 8 cloves garlic divided; lime fresh; 1 tbsp oregano; 1/2 tsp cumin; 4 whole cloves; 1 tbsp pepper; 1 tbsp salt; 2 bay leaves; 1 tbsp chicken bouillon; salsa prepared in step 4 by blending tomatillos, jalapeños, onion, garlic, spices, salt and pepper to taste

Cozy up with a bowl of warm green chicken pozole verde.

Total: 70 min

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A comforting green chicken pozole verde made with chicken, tomatillos, hominy, jalapeños, onion, garlic, and spices, simmered until flavorful and served with toppings.

Ingredients

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Suggested toppings

Directions

1
Add the chicken, half the onion, bay leaves 3 garlic cloves and chicken bouillon to a large pot with water. Bring to a boil and simmer for 40 mins.
2
After 40 mins, remove the chicken, shred and set aside.
3
To the same pot of water add the tomatillos and jalapeños and cook for 10 mins until the tomatillos change color.
4
Carefully remove the tomatillos and jalapeños and add to a large blender along with the other half of the onion, 5 garlic cloves, spices, salt and pepper to taste and blend until smooth
5
Add the shredded chicken back to the pot along with the hominy, salsa, stir and simmer uncovered for another 20 mins. Taste for seasoning and adjust salt if needed.
6
Serve with suggested toppings and enjoy.

Filed underMexican & Latin American

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