Pozole Verde de Pollo Recipe
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Carlsbad Cravings · by Jen

Pozole Verde de Pollo Recipe

NUTRITION · PER SERVING—
CAL 30%·PRO 67%
CARBS 57G38% OF CAL
13G FIBER34G OTHER10G TOTAL SUGAR
FAT 28G41% OF CAL
8G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant green Mexican stew of shredded chicken and hominy in a salsa verde broth, served with a bright array of cool, crunchy toppings. Warming and deeply flavorful.

mainmexicansoupchicken
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 tablespoons olive oil, plus more for drizzling
  • 2 pounds boneless skinless chicken thighs, patted dry OR rotisserie chicken ((see notes))
  • salt and pepper
  • 1 pound tomatillos, (husked, rinsed and halved)
  • 2 poblano chiles, (cored, seeded and quartered)
  • 1 small onion, (peeled and quartered)
  • 2-3 jalapeños, (seeded and quartered)
  • 4-6 large garlic cloves, (peeled)
  • 2 bunches cilantro ((the top leaves and stems) (2 ½ cups))
  • 6 cups low sodium chicken broth, (divided)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons granulated chicken bouillon
  • 3 15 oz. cans hominy, (drained (see notes))
  • salt and pepper to taste
  • warmed corn tortillas
  • tostadas (or tortilla chips)
  • Mexican crema or sour cream
  • thinly sliced cabbage
  • thinly sliced radishes
  • thinly sliced red onion
  • chopped cilantro
  • chopped or sliced avocados
  • fresh lime juice
  • Cotija cheese
PREP
—
SODIUM
1490MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.