Easy Chicken Posole Verde
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
small
yellow onion, peeled and diced
-
1
large
poblano pepper, cored and diced
-
3
cloves
garlic, minced
-
3
cans (4-ounce)
Old El Paso diced green chiles
-
6
cups
chicken stock
-
2
cans (14-ounce)
white hominy, drained and rinsed
-
3
cups
cooked shredded chicken
-
2
teaspoons
ground cumin
-
1
teaspoon
salt
Garnishes
-
to taste
diced avocado
-
to taste
chopped fresh cilantro
-
to taste
crumbled cotija cheese
-
to taste
thinly-sliced or julienned radishes
-
to taste
lime wedges
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add the diced onion and poblano pepper, sauté for about 5 minutes until soft.
- Stir in the minced garlic and sauté for an additional minute.
- Add the diced green chiles, chicken stock, hominy, shredded chicken, cumin, and salt, and stir to combine.
- Bring the mixture to a simmer, then reduce heat to medium-low and simmer for at least 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm, topped with your desired garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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