Pozole Verde

Ingredients

Soup

• 1 yellow onion
• 1 to 1.5 whole chicken (yield 2.5-3 pounds of meat for 1 chicken)
• 12 cups chicken broth (4 tablespoons better than bouillion)
• 3 cloves garlic, diced
• 1 teaspoon ground cumin
• 100oz of hominy
• Kosher Salt (to taste)
• Adobo (to taste)
• 1 tablespoon epazote or Mexican oregano
• 12 oz tomatillos
• 1 bunch of fresh cilantro
• 1 bunch of fresh parsley

Garnish

• Cabbage or iceberge lettuce, chopped
• Limes, sliced
• Tortilla chips (1 oz per serving)
• Radishes, sliced (optional)
• Hot sauce (optional)
• Cotija (optional)

Directions

1. Cut the onion in half, then cut each half into 3 pieces.
2. Add the chicken broth and onion pieces to a stockpot, heat on medium-high.
3. Cut the chicken into pieces and add to the stockpot. There should be just enough liquid to fully submerge the chicken.
4. Boil for 40-50 minutes until the chicken is cooked (165° F).
5. Reduce heat to low.
6. Remove the chicken and let it cool long enough to handle.
7. Cut tomatillos into quarters and blend them in a food processor with a small amount of broth from the stockpot (1 cup). Add back to the soup.
8. Finely chop the parsley and cilantro.
9. Blend together the parsley, cilantro, and 1/2 cup hominy in a food processor, with a small amount of broth from the stockpot (1 cup). Add back to the soup.
10. Add the garlic, cumin, the rest of the hominy, and oregano or epazote to the soup.
11. Shred the chicken, discarding skin and bones, and add to the soup.
12. Add salt and Adobo to taste.
13. Simmer on low for at least 1 hour, stirring occasionally.
14. Serve with garnish ingredients.

Nutrition / Servings

• Makes 10 Servings
• 557 calories / 25g fat (40%) / 33g protein (23%) / 49g carbs (37%)
• Including 1oz tortilla chips: 689 calories / 29g fat (38%) / 35g protein (21%) / 70g carbs (41%)

Suggested Side Dishes

• Escabeche (recipe coming soon)