Mexican 60 min

Pozole Verde con Pollo

Name: Pozole Verde con Pollo
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1½ lbs boneless chicken thighs; 2 cans (29 oz each) hominy, drained; 1 lb tomatillos, husked and halved; 4 poblano chiles, roasted and peeled; 2 serrano chiles; 4 cloves garlic; ½ white onion; 1 cup fresh cilantro; ½ cup pepitas, toasted; 1 tablespoon dried Mexican oregano; 6 cups chicken broth; 2 tablespoons vegetable oil; Salt to taste; Radishes, cabbage, avocado, and lime for serving

comfort-foodgluten-free

Ingredientsfor 2

420

Cal

36g

Protein

42g

Carbs

14g

Fat

11½ lbs boneless chicken thighs
22 cans (29 oz each) hominy, drained
31 lb tomatillos, husked and halved
44 poblano chiles, roasted and peeled
52 serrano chiles
64 cloves garlic
7½ white onion
81 cup fresh cilantro
9½ cup pepitas, toasted
101 tablespoon dried Mexican oregano
116 cups chicken broth
122 tablespoons vegetable oil
13Salt to taste
14Radishes, cabbage, avocado, and lime for serving

Order ingredients on Instacart

Instructions

1
Simmer chicken thighs in 4 cups chicken broth with garlic and onion for 20 minutes until cooked through. Remove, shred, and reserve the broth.
2
Blend tomatillos, roasted poblanos, serranos, garlic, onion, cilantro, and pepitas with 1 cup broth until completely smooth.
3
Heat oil in a large pot over high heat. Pour in the green chile sauce and fry, stirring constantly, for 5 minutes until it darkens and thickens. Add reserved broth and remaining chicken broth along with the hominy and oregano.
4
Simmer 20 minutes. Add shredded chicken and cook 5 more minutes. Season with salt. Serve in deep bowls topped with shredded cabbage, sliced radishes, diced avocado, and lime wedges.