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.
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.Â
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Add onion and poblano peppers and saute for 5 minutes, or until the onion is soft and translucent. Â
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Add the garlic and saute for an additional minute, stirring occasionally.Â
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Add the diced green chiles, chicken stock, hominy, chicken, cumin, and salt, and stir to combine. Â
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Continue heating until the soup reaches a simmer. Â
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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:Â 265.80kcal
- Fat:Â 8.43g
- Saturated Fat:Â 1.91g
- Monounsaturated Fat:Â 3.90g
- Polyunsaturated Fat:Â 1.83g
- Carbohydrates:Â 26.61g
- Fiber:Â 3.45g
- Sugar:Â 7.57g
- Protein:Â 20.39g
- Cholesterol:Â 44.77mg
- Sodium:Â 914.77mg
- Calcium:Â 39.66mg
- Potassium:Â 513.39mg
- Iron:Â 2.62mg
- Vitamin A: 37.67µg
- Vitamin C:Â 121.57mg
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