Pozole Verde
Serves: 12 people
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Ingredients
- 4 large poblanos, seeds and cores removed & cut into 2 inch chunks or 5 cups
- 1.5 lbs tomatillo, husks removed and rinsed
- 2 tbsp extra virgin olive oil
- 4 cups chicken broth, low sodium
- 4 cups water
- 1 medium white onion, cut into 1/8ths
- 6 cloves garlic
- 3 tsp kosher salt or more to taste
- 4 cups (packed) green leaf lettuce, loosely chopped
- 2 cups (packed) cilantro
- 2 lbs boneless, skinless chicken breast
- 2 25 oz Mexican style hominy, drained and rinsed *omit for Whole30 and see notes.
- 6 radishes, thinly sliced
- 1/2 head iceberg, shredded
- 2 limes, cut into wedges
- 1/2 avocado, sliced
- 2 tbsp cilantro, for serving
Instructions
- Preheat oven to 375 and line a baking sheet with parchment.
- Add the poblanos and tomatillos. Drizzle with olive oil and toss to coat. Roast until the poblanos are tender and the tomatillos have softened, 15 minutes.
- Meanwhile, heat a large pot over medium high heat. Add the chicken broth and water and bring to a boil. Once boiling, reduce the heat to a simmer. Add the chicken breast and let simmer until cooked through, or no longer pink, 15 to 20 minutes.
- Meanwhile, in a high-speed blender, add the white onion, garlic, kosher salt and 1-2 ladles of the broth mixture (or approx. 1 cup). Blend until smooth then add into the soup pot. (don't put up the blender-- you'll need it a few times).
- In the blender, add the green leaf lettuce, cilantro and 2-3 ladles of the broth mixture (about 2 cups). Blend to combine then add to the soup pot.
- Once the cook time on the poblanos and tomatillos is complete, add to the blender with 1-2 ladles of the broth (you may need to do this in 2 batches depending on the size of your blender). Blend until smooth and add to the soup pot.
- At this point in the cooking process there may be some foam forming at the top of the soup. Using a spoon, skim the foam off the top of the soup and discard.
- Once the chicken is cooked through, using tongs remove the chicken from the pot and onto a cutting board. Using two forks, shred the chicken. Add the shredded chicken back into the soup.
- Add hominy and stir to combine. Simmer until the hominy is just tender, 15 to 20 minutes.
- When ready to serve, ladle soup into bowls and garnish with sliced radishes, iceberg, lime, avocado and cilantro. Serve and enjoy!
Notes
*For Whole30-- omit the hominy. I dice 2 large russet potatoes into 1/2 inch cubes and add it to the soup and cook at the end the same as the hominy, or until tender.