The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Pozole Verde
NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 58%
CARBS 18G32% OF CAL
4G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, flavorful Mexican soup with shredded chicken in a fresh tomatillo-based broth, topped with cabbage, radishes, and lime. It's versatile and works for any occasion.
mainmexicansoupchicken🍲 stockpot🌀 blenderdairy freegluten free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pound boneless skinless chicken breast
- 1 pound tomatillos (peeled and washed)
- 1 large yellow onion (coarsely chopped)
- 3 jalapenos (sliced with the seeds removed)
- 3 cloves garlic (whole)
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 cups chicken broth
- 2 15 ounce cans white hominy
- ⅓ cup cilantro
- Shredded cabbage
- Lime wedges
- Sliced radishes
- Cilantro
At a glance
PER SERVING · TIME 65M
CAL 11%·PRO 58%
CARBS 18G32% OF CAL
4G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 1504mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 714mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.