How To Make Easy Chicken Pozole Verde
Experience the combination of flavors in this traditional pozole verde with a spicy kick from the pepper. Instead of pork, we are using chicken.
Serves:
Ingredients
- 1tbspolive oil
- 1small yellow onion,peeled and diced
- 1largepoblano pepper,cored and diced
- 3cloves garlic,minced
- 12ozgreen chiles,Old El Paso diced
- 6cupschicken stock
- 28ozwhite hominy,drained and rinsed
- 3cupscooked chicken,shredded
- 2tspground cumin
- 1tspsalt,to taste
Instructions
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Heat oil in a large stockpot over medium-high heat.
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Add onion and poblano peppers and saute for 5 minutes, or until the onion is soft and translucent.
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Add the garlic and saute for an additional minute, stirring occasionally.
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Add the diced green chiles, chicken stock, hominy, chicken, cumin, and salt, and stir to combine.
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Continue heating until the soup reaches a simmer.
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Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.
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Serve warm, topped with avocados, lemon wedges, and other desired garnishes.
Nutrition
- Calories: 265.80kcal
- Fat: 8.43g
- Saturated Fat: 1.91g
- Monounsaturated Fat: 3.90g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 26.61g
- Fiber: 3.45g
- Sugar: 7.57g
- Protein: 20.39g
- Cholesterol: 44.77mg
- Sodium: 914.77mg
- Calcium: 39.66mg
- Potassium: 513.39mg
- Iron: 2.62mg
- Vitamin A: 37.67µg
- Vitamin C: 121.57mg
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