Chicken Posole Verde

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts or thighs, boneless skinless

• Produce

  • 1 bunch Cilantro
  • 2 (25-oz cans Hominy, canned
  • 2 Jalapenos
  • 1 tbsp Mexican oregano, dried
  • 2 Poblano or pasilla peppers
  • 1 lb Tomatillos

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Salt & pepper

• Snacks

  • 1 Tortilla chips

Found on yummyhealthyeasy.com

Description

Ingredients

• 1½ lbs. boneless, skinless chicken breasts or thighs
• 8 cups low sodium chicken broth
• 2 poblano or pasilla peppers, seeded
• 2 jalapeños, seeded
• 1 lb. tomatillos
• salt & pepper, to taste
• 1 bunch cilantro
• 1 Tbsp. dried Mexican oregano
• 2 (25-oz) cans canned hominy, mostly drained
• tortilla chips, queso fresco, cabbage, radishes, cilantro, avocado or lime juice

Directions

• Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
• Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if its too thick to blend.
• Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
• Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
• Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!

Nutrition