Chicken Pozole Verde

A healthy and comforting chicken pozole verde packed with protein and nutrients, ideal for batch cooking at the start of the week. Gluten and dairy-free.

By @caitlinjesson

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 lb tomatillos husked
• 2 anaheim chiles stems and seeds removed, roughly chopped
• 2 jalapeno peppers stems and seeds removed, roughly chopped
• 1 yellow onion roughly chopped
• 1.5 lb boneless skinless chicken breast or thighs
• 0 salt to taste
• 0 black pepper to taste
• 2 tbsp dried oregano
• 6 cups chicken bone broth
• 1 cup fresh cilantro
• 1 lime juiced
• 1 tbsp olive oil
• 28 oz hominy canned
• 0 avocado cut into cubes or sliced
• 0 iceberg lettuce thinly sliced
• 0 radish thinly sliced
• 0 jalapeno thinly sliced
• 0 cilantro for garnish

Instructions

1. Add 2 tablespoons of olive oil to a large stock pot over medium high heat. Once hot, add tomatillos, onion, and peppers to hot oil and sauté until lightly charred in some areas.
2. Add in chicken, season generously with salt, pepper, and oregano then pour bone broth over top. Cover and simmer until chicken is cooked through and veggies are tender, about 45 minutes.
3. Remove chicken from the broth and set aside. Strain off veggies, reserve broth and transfer veggies to a high-speed blender along with cilantro and the juice of one lime. Blend until almost smooth.
4. Heat 1 tablespoon of olive oil in your stock pot over medium heat. Add in contents of blender and saute for 15-30 seconds until fragrant.
5. Stir in the reserved broth then shred chicken and transfer shredded chicken to soup along with hominy. Adjust seasoning as needed.
6. Serve topped with avocado, lettuce, radish, jalapeno slices, cilantro and a squeeze of fresh lime.