Chicken Pozole Verde Is Serious Tex-Mex Comfort Food
Pozole, or posole, is a Southwestern style chicken soup full of chicken, peppers, and hominy in a garlicky, spicy broth. You can make it in minutes on top of the stove or add all of the ingredients except the garnish to a slow cooker and cook on low for 6 to 8 hours. If you can't find Cojita cheese Feta, although saltier, is a good substitute.
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 large poblano pepper cored and diced
- 1-2 jalapeño peppers sliced thinly in rounds (be sure to remove seeds)
- 3 cloves garlic minced
- 3 4-ounce cans diced green chiles
- 6 cups chicken stock
- 2 14-ounce cans white hominy, drained and rinsed
- 3 cups cooked shredded chicken
- 2 teaspoons ground cumin
- Salt to taste
- Garnish: diced avocado lime wedges, chopped cilantro, crumbled cotija cheese
Heat oil in a large stockpot over medium-high heat.
Add onion and poblano.
Saute for 5 minutes, or until the onion is soft and translucent, stirring once in awhile.
Add the garlic and saute for an additional minute, stirring occasionally.
Add the diced green chiles, jalapeños, chicken stock, hominy, chicken, cumin and salt.
Stir to combine.
Simmer for 5 minutes or until heated through.
Garnish with toppings of choice, squeezing a little lime juice into each bowl.
Serving: 1gCalories: 265kcalCarbohydrates: 26.7gProtein: 23.5gFat: 6.4gSaturated Fat: 1.2gCholesterol: 54mgSodium: 1315mgFiber: 3.9gSugar: 6.2g