Chicken Pozole Verde Recipe

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour 10 minutes

Zutaten

2 pounds boneless skinless chicken thighs

1 pound tomatillos, (husks removed and rinsed)

1 large onion, (chopped)

3 jalapeño peppers, (halved, seeds removed if you don't want it spicy)

2 cloves garlic

1 tablespoon dried oregano (Mexican oregano preferred)

1 teaspoon kosher salt

6 cups broth (chicken or vegetable)

1 handful cilantro, (stems and leaves)

2 (15-ounce) cans white hominy, (drained and rinsed)

Toppings: lime wedges, sliced radishes, Mexican oregano, thinly shredded cabbage, diced onions, cilantro

Anweisungen

Cook: In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.

Shred: Transfer chicken to cutting board and shred with a fork. Set aside.

Blend: Using a large slotted spoon, carefully transfer the cooked tomatillos, onions, jalapenos, and garlic to a large blender. Add in a cup of the cooking liquid and the cilantro, and blend until completely smooth.

Simmer: Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.

Serve: Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Nährwertangaben

• Kalorien: 250 kcal
• Gesamtfett: 6 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 4 g
• Transfett: 0.02 g
• Cholesterin: 108 mg
• Natrium: 1465 mg
• Gesamtkohlenhydrate: 24 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 7 g
• Eiweiß: 24 g