Pozole Verde with Chicken
Pozole Verde con Pollo, a green twist on the traditional soup made with hominy, or puffed corn. This feel good soup recipe uses chicken, cilantro, green chiles, limes, avocados and mixed vegetables for a healthy take on the Mexican classic!
Ingredients
Pozole Verde
- 1 teaspoon oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound carrots sliced
- 4 stalks celery sliced
- 1 pound chicken breasts or wings
- 1 28-ounce can hominy drained
- 2 quarts low sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 1 cup cilantro
- 2 green chile peppers more or less depending on spice tolerance
- 1-2 tablespoons water
Toppings
- 1 bunch radishes sliced
- 1 avocado sliced
- 1 red bell pepper diced
- 1 cup cilantro chopped
Instructions
- Heat oil over medium heat in a large soup pot or dutch oven. Add onion, garlic, carrots, and celery and cook until softened and beginning to brown, about five minutes.
- Add whole chicken breasts (or wings) and drained hominy to pot with broth. Add salt, pepper, and oregano and bring to a boil, then simmer over medium heat until chicken is cooked throughout, about 20 minutes.
- In the meantime, add cilantro, peppers, and water to a blender or small mixer and blend until smooth, adding more water if needed.
- When chicken is cooked throughout, remove chicken breasts from soup pot and let cool. Then use fork to shred cooled chicken and add back to pozole. Add cilantro and pepper liquid to soup and mix well, adding more salt or peppers to taste.
- Enjoy!
Notes
- Leftovers & Storage: Pozole Verde is like most other soups and gets more delicious a day or two after it is made. Leftover Pozole Verde can be stored in the refrigerator for up to five days, or frozen for up to a few months before being reheated and enjoyed again.
- Nutrition: This Pozole Verde is a surprisingly healthy dish and a light option for your next soup night. It is high in protein and fiber and low in fat, while providing an array of nutrients from the high amounts of vegetables. The sodium is on the upper end of the recommendations per meal, however reducing the salt used in the recipe will make the sodium levels even lower.
Nutrition
Serving: 1servingCalories: 636kcalCarbohydrates: 15gProtein: 6gFat: 62gSaturated Fat: 18gPolyunsaturated Fat: 13gMonounsaturated Fat: 29gTrans Fat: 0.003gCholesterol: 48mgSodium: 460mgPotassium: 646mgFiber: 5gSugar: 5gVitamin A: 10338IUVitamin C: 30mgCalcium: 52mgIron: 1mg
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