lunch

Pozole Verde

Name: Pozole Verde
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 9 cups water; 1 bay leaf; 1 large white onion, halved and thinly sliced; 6 garlic cloves, chopped; 3 pounds skinless boneless chicken thighs (you can use breast if you want / less flavor though); 1 pound tomatillos, husked; 2 fresh jalapeño chiles, quartered; 3/4 cup chopped fresh cilantro; 1 teaspoon dried oregano (preferably Mexican); 2 tablespoons olive oil; 2 (15-oz) cans white hominy, rinsed and drained; Garnishes: sliced radish, sliced avocado, sliced jalapeno, c

“Pozole Verde is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 464 calories, 47g of protein, and 16g of fat per serving. For $2.99 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up water, bay leaf, olive oil, and a few other things to make it today. 1 person were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Similar recipes are Crockpot Green Chicken Pozole (Pozole Verde), Pozole Verde, and Turkey Pozole Verde.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Water9 cups
Bay leaf1
Onionlarge, halved and thinly sliced1 large
Garlic cloveschopped6
Chicken thighsyou can use breast if you want / less flavor though3 lb
Tomatilloshusked1 lb
Jalapeño chilesquartered2
Cilantro¾ cup
Oreganopreferably Mexican1 tsp
Olive oil2 tbsp
Hominy15-oz, rinsed and drained30 oz
Garnishes: radishsliced avocado, sliced jalapeno, c6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a large heavy pot, then reduce heat and simmer 10 minutes.
2
Add chicken and poach at a simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
3
Transfer chicken to a cutting board to cool. Strain the broth and discard the solids. When the chicken cools shred it with a fork.

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