Easy Chicken Pozole Verde
Heather Hartman HealthShare
Easy Chicken Pozole Recipe
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
INGREDIENTS
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1 pound tomatillos, husks removed and halved
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1 each white onion, roughly chopped
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2 each jalapenos, halved
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avocado oil
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salt
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.5 bunch cilantro
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1-2 teaspoons garlic puree
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Optional: 1 each serrano pepper
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2 pounds chicken thighs, boneless skinless
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28 ounces hominy, rinsed and drained
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4-6 cups bone broth
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Toppings: cilantro, Easter egg radishes, cubed avocado, scallions, shredded cabbage
Salsa Verde
Chicken Pozole
METHOD
Salsa Verde
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!
Chicken Pozole
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!