Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Sauté the onions
Heat a large 6-quart soup pot over medium heat. Add 2 tablespoons olive oil and let it shimmer. Add the chopped white onion along with the kosher salt, cumin, black pepper, chili powder, and oregano. Sauté for about 5 minutes until translucent.
- 2
Add garlic
Smash and mince 4 cloves of garlic (about 1 tablespoon). Add to the pot and sauté for 1 minute until fragrant. Turn off the heat and move the pot off the burner.
- 3
Make the green sauce
Remove the stems, seeds, and membranes from the 2 poblano peppers and the jalapeño, then roughly chop. Peel, wash, and halve the tomatillos. Add the peppers, tomatillos, cilantro leaves, and 1/2 cup water to a blender. Puree for about 30 seconds until mostly smooth.
- 4
Cook the green sauce
Return the pot to medium heat. Push the onions to the edges and add 2 teaspoons oil to the center. Pour in the blended green sauce and stir everything together. Simmer for 10 minutes, stirring occasionally, turning the heat down if it starts to pop.
- 5
Add broth, hominy, and chicken
Add the entire can of hominy (including the liquid), 4 cups of chicken broth, and 3 cups of cooked shredded or chopped chicken. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes (or up to an hour if you have time).
- 6
Serve with garnishes
Ladle the soup into bowls. Top with shredded cabbage, thinly sliced radishes, diced white onion, sliced avocado, sour cream, a squeeze of fresh lime juice, tortilla chips, and crumbled queso fresco. The toppings are the best part — don't skip them.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Green Chicken Pozole
Created by: CleanPlateClub
Ingredients
- 2 tbsp olive oil
- 1 white onion
- 2 tsp kosher salt
- 2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tbsp oregano
- 4 garlic cloves
- 2 poblano peppers
- 1 jalapeño pepper
- 12 oz tomatillos
- 1 cup cilantro
- 1/2 cup water
- 2 tsp oil
- 28 oz canned hominy
- 4 cup chicken broth
- 3 cup cooked chicken
Instructions
- Sauté the onionsHeat a large 6-quart soup pot over medium heat. Add 2 tablespoons olive oil and let it shimmer. Add the chopped white onion along with the kosher salt, cumin, black pepper, chili powder, and oregano. Sauté for about 5 minutes until translucent.
- Add garlicSmash and mince 4 cloves of garlic (about 1 tablespoon). Add to the pot and sauté for 1 minute until fragrant. Turn off the heat and move the pot off the burner.
- Make the green sauceRemove the stems, seeds, and membranes from the 2 poblano peppers and the jalapeño, then roughly chop. Peel, wash, and halve the tomatillos. Add the peppers, tomatillos, cilantro leaves, and 1/2 cup water to a blender. Puree for about 30 seconds until mostly smooth.
- Cook the green sauceReturn the pot to medium heat. Push the onions to the edges and add 2 teaspoons oil to the center. Pour in the blended green sauce and stir everything together. Simmer for 10 minutes, stirring occasionally, turning the heat down if it starts to pop.
- Add broth, hominy, and chickenAdd the entire can of hominy (including the liquid), 4 cups of chicken broth, and 3 cups of cooked shredded or chopped chicken. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes (or up to an hour if you have time).
- Serve with garnishesLadle the soup into bowls. Top with shredded cabbage, thinly sliced radishes, diced white onion, sliced avocado, sour cream, a squeeze of fresh lime juice, tortilla chips, and crumbled queso fresco. The toppings are the best part — don't skip them.