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–+ servings

Mexican Chicken Pozole Verde

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb boneless skinless chicken thighs
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • 1 lb tomatillos, husked and rinsed
  • 2 jalapenos, stemmed
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 1 large bunch cilantro
  • 6 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Lime wedges, for serving
  • Sliced radishes, for serving
  • Shredded cabbage, for serving

fremgangsmåte
 

  • Place the chicken thighs in a large pot with the chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer over medium heat and cook for 20 minutes until the chicken is cooked through.
  • While the chicken simmers, add the tomatillos, jalapenos, onion, and garlic to a blender. Add most of the cilantro and blend until smooth.
  • Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • Pour the blended tomatillo mixture into the pot along with the hominy. Stir well and simmer for 15 minutes to let the flavors combine.
  • Taste and adjust salt if needed. Serve hot with lime wedges, sliced radishes, and shredded cabbage on the side.

merknader

Shred the chicken while it is still warm so it stays moist when returned to the broth. If you prefer less heat, remove the seeds from the jalapenos before blending. Leftovers thicken slightly in the fridge, so add a splash of broth when reheating on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Blender