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–+ servings

Mexican Pozole Verde with Collard Greens

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound boneless skinless chicken thighs
  • 2 cans (15 ounces each) hominy, drained and rinsed
  • 1 pound tomatillos, husked and rinsed
  • 2 jalapeños, seeded
  • 1 white onion, roughly chopped
  • 4 garlic cloves
  • 1 large bunch collard greens, stems removed and leaves chopped
  • 1/2 cup fresh cilantro leaves
  • 6 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and black pepper
  • Lime wedges, for serving
  • Sliced radishes, for serving

fremgangsmåte
 

  • Place the tomatillos, jalapeños, half the onion, garlic, and cilantro in a blender. Blend until smooth to make the verde sauce.
  • Heat a large pot over medium heat. Add the chicken thighs and cook until lightly browned on both sides, about 4 minutes per side.
  • Pour the blended verde sauce into the pot with the chicken. Add the chicken broth, oregano, cumin, and a pinch of salt and pepper. Bring to a simmer.
  • Cover and cook for 20 minutes, until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot.
  • Stir in the hominy and collard greens. Simmer uncovered for 10 minutes, until the greens are tender but still bright.
  • Taste and adjust salt and pepper if needed. Serve hot with lime wedges and sliced radishes on the side.

merknader

Simmer the collards just until they soften to keep their color and slight chew. If you prefer milder heat, use only one jalapeño or swap in a poblano. Leftovers thicken as they sit, so add a splash of broth when reheating. The radishes add necessary crunch, so do not skip them.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Blender, Cutting board