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.

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