Mexican Chicken Pozole VerdeJocelyn Delk Adams of Grandbaby-Cakes.com

• Gluten free

• Meat

  • 2 Chicken breasts, cooked boneless

• Produce

  • 3 tbsp Cilantro
  • 2 Garlic cloves, large
  • 2 (15 ounce cans Hominy, white
  • 1 Jalapeno
  • 1 Onion, half medium
  • 1 Poblano chile
  • 2 Tomatillos

• Canned Goods

  • 3 1/2 cups Chicken stock

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Liquids

  • 1 cup Water

Found on grandbaby-cakes.com

Description

Ingredients

• 2 tomatillos, husked and halved
• 1 half medium onion, quartered
• 1 poblano chile (cored, seeded and quartered)
• 1 jalapeno, seeded and quartered
• 2 large garlic cloves, smashed
• 3 tablespoons cilantro, chopped
• 2 teaspoons vegetable oil
• 3½ cups chicken stock, separated
• Salt & pepper to taste
• 1 cup water
• 2 cooked boneless chicken breasts, shredded
• 2 (15 ounce) cans white hominy, drained
• Garnish: avocado, lime wedges, radishes and cilantro

Directions

• In a food processor or high duty blender, add tomatillos, onion, both chiles, garlic, and cilantro and pulse/blend until everything is completely smooth with no chunks.
• Add oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of chicken stock. Whisk together and season with salt and pepper.
• Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes.
• While puree cooks, add remaining chicken stock and water to a larger pot over medium heat.
• Once puree is dark green, whisk it into the liquid in the larger pot.
• Next add shredded chicken breasts and drained hominy and stir together until well combined. Season with salt and pepper to taste.
• Cook soup over medium heat until heated throughout then serve.
• Garnish pozole with traditional toppings like avocado, lime wedges, radishes and cilantro if desired.