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Verde Pozole
A traditional soup from Mexico.
Green Mexican Stew
Prep Time:
Cook Time:
10 minutes
55 minutes
Calories
Servings
6-8
2 lbs. Boneless Chicken Thighs (skin removed)
INGREDIENTS
2 lbs. Boneless Chicken Thighs (skin removed)
2 lbs. Boneless Chicken Thighs (skin removed)
INSTRUCTIONS
1. In large pot add chicken, tomatillos, onion, jalapeños
chicken broth, oregano & sea salt.
2. Place on high heat and bring to a boil. Reduce heat to simmer and cover partially.
3. Cook for 40 minutes, until chicken is fall-apart tender.
4. Transfer chicken to cutting board and shred with a fork.
Set aside.
5. Use a large slotted spoon - Place
tomatillos, onions & jalapeños
in blender. Add cilantro, a cup of
cooking liquid and puree until smooth. Place shredded chicken, pureed veggies
& hominy into a large pot. Stir &
cook over med-high heat for 15 minutes
uncovered. Taste and season as necessary.
Verde Pozole
A traditional soup from Mexico.
Green Mexican Stew
Cook Time:
55 minutes
Prep Time:
10 minutes
Servings
6-8
Calories
2 lbs. Boneless Chicken Thighs (skin removed)
INGREDIENTS
1 lb. Tomatillos (without husk)
1 large Onion, chopped
3 Jalapeño peppers, seeded & chopped
6 c. Chicken Broth
1 tbsp. Dried Oregano
1 tsp. coarse Sea Salt
Fresh Cilantro (1 large handful - stems and leaves)
1 28-oz can NV Organic Hominy, drained & rinsed
INSTRUCTIONS
1. In large pot add chicken, tomatillos, onion, jalapeños
chicken broth, oregano & sea salt.
2. Place on high heat and bring to a boil. Reduce heat to simmer and cover partially.
3. Cook for 40 minutes, until chicken is fall-apart tender.
4. Transfer chicken to cutting board and shred with a fork.
Set aside.
5. Use a large slotted spoon - Place
tomatillos, onions & jalapeños
in blender. Add cilantro, a cup of
cooking liquid and puree until smooth. Place shredded chicken, pureed veggies
& hominy into a large pot. Stir &
cook over med-high heat for 15 minutes
uncovered. Taste and season as necessary.
