Easy Chicken Pozole Verde
Heather Hartman HealthEasy Chicken Pozole Recipe
Heather Hartman Health
6
20 minutes
30 minutes
INGREDIENTS
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1 pound tomatillos, husks removed and halved
1 each white onion, roughly chopped
2 each jalapenos, halved
avocado oil
salt
.5 bunch cilantro
1-2 teaspoons garlic puree
Optional: 1 each serrano pepper
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2 pounds chicken thighs, boneless skinless
28 ounces hominy, rinsed and drained
4-6 cups bone broth
Toppings: cilantro, Easter egg radishes, cubed avocado, scallions, shredded cabbage
METHOD
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Add tomatillos, onion and jalapeno to a sheet pan covered with foil. Toss with avocado oil and salt. Broil until done.
Blend the broiled veggies, cilantro, garlic, and optional serrano pepper in a vitamix until smooth. Set aside.
This is the same salsa verde I use in my enchiladas and tamales, so it’s very versatile!
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Season the chicken with salt, pepper and olive oil. Brown in an InstaPot or large soup pot.
Add the salsa verde and bone broth to the chicken. Pressure cook for 20-minutes. If cooking on the stove, bring to a boil, then simmer, covered, until fork tender.
Shred the chicken, add the hominy and cook for 15-20 minutes.
Serve with your favorite toppings!