Verde Chicken Pozole
Verde Chicken Pozole is a quick and easy weeknight meal! Use rotisserie shredded chicken to cut down on cooking time. While this recipe for Chicken Pozole Soup is garlic and onion free, you do not need to be garlic and onion free yourself to enjoy it! Trust me, this dish is not missing out on any flavor.
Equipment
- Soup Pot
- Blender
Ingredients
- 2 tbsp oil
- 2 poblano peppers, seeded and diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and diced
- 1 tsp cumin
- 1 tsp coriander
- 25 oz can tomatillos, drained and rinsed
- 14 oz can hominy, drained and rinsed
- 6 cups no salt added chicken broth or stock
- 2 cups shredded chicken
- 1 lime
- salt and pepper to taste
- Optional Toppings: Cilantro, sour cream or Greek yogurt, sliced jalapeño, radish, tortilla chips.
Instructions
- Heat oil over medium heat in soup pot or Dutch oven.
- Add poblanos, celery and jalapeño. Cook 5 minutes, until softened and slightly browned.
- Add cumin and coriander. Cook another minute until fragrant. If the pan seems, dry add a splash of broth.
- In a blender, blend tomatillos until smooth. Add blended tomatillos, broth and hominy to the pot. Bring to a simmer. Reduce heat to medium low and simmer for 20 minutes, covered with the lid slightly open to vent.
- Add shredded chicken. Cook uncovered for 5 minutes.
- Add juice of 1 lime.
- Taste soup and season with salt and pepper as needed.
- Serve with desired toppings.
Notes
I find the canned tomatillos and hominy to be slightly salty, so I recommend no-salt added or low sodium broth. Taste test the soup before adding salt to your preference.