Pozole Verde with Chicken
Hominy is a product of corn and is considered a grain. Low in fat and high in fiber, it has a similar taste to corn, despite the difference in texture. A main staple in Mexican cuisine, hominy is highlighted in this flavorful soup.
Using a large soup pot over medium heat, add the garlic, onions, celery, and carrots and cook until softened. Stirring frequently to avoid burning the garlic. About 5 minutes.
Add whole chicken breasts and hominy. Pour in broth or water. Add salt, pepper, and oregano. Place a lid on the soup, bringing to a boil. Then simmer on medium heat until the chicken is fully cooked, about 20 Minutes.
Add cilantro, chili's, and water to a blender and blend until smooth, adding more water if needed. Remove chicken from soup pot and let cool. Use two forks to shred chicken and add back into soup. Add cilantro and pepper mixture to soup and stir well, adding more salt and pepper to taste.
0 servings
Ingredients
Directions
Using a large soup pot over medium heat, add the garlic, onions, celery, and carrots and cook until softened. Stirring frequently to avoid burning the garlic. About 5 minutes.
Add whole chicken breasts and hominy. Pour in broth or water. Add salt, pepper, and oregano. Place a lid on the soup, bringing to a boil. Then simmer on medium heat until the chicken is fully cooked, about 20 Minutes.
Add cilantro, chili's, and water to a blender and blend until smooth, adding more water if needed. Remove chicken from soup pot and let cool. Use two forks to shred chicken and add back into soup. Add cilantro and pepper mixture to soup and stir well, adding more salt and pepper to taste.
