Pozole Verde con Pollo
Ingredients
The soup
-
½
cup
pumpkin seeds/pepitas
-
1½
pounds
bone-less, skin-less chicken thighs
-
1
each
yellow or white onion
-
1
pound
tomatillos
-
5
cloves
garlic
-
1
each
poblano pepper
-
1
each
jalapeño
-
1
tablespoon
dried Mexican oregano
-
6
cups
chicken broth
-
1
cup
cilantro leaves
-
1
24-ounce can
hominy
Garnishes
-
2
each
tortillas
-
1
each
avocado
-
2
each
radishes
-
¼
each
yellow or white onion
Instructions
- Toast the pumpkin seeds in a skillet and blend until ground.
- In an Instant Pot or pot, combine chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, oregano, chicken broth, and salt.
- Cook until chicken is done, then remove and shred it.
- Strain the broth and blend the solids with some liquid and cilantro until smooth.
- Add the broth back to the pot, include the hominy, and simmer.
- Combine the shredded chicken and green sauce back into the pot, adjust salt, and serve with garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
278
Total fat
12g
Total carbohydrates
15g
Total protein
29g
Sodium
991mg
Cholesterol
71mg
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