Chicken Pozole Verde

Serves: 4

Prep Time: 20 M | Cook Time: 45 M | Total Time: 1 H & 5 M

---

INGREDIENTS

Shredded Chicken

• 2 boneless, skinless chicken breasts

• 1/2 tsp sea salt

• 1/2 tsp fresh ground pepper

• 2 tbsp extra-virgin olive oil

• 3/4 to 1 cup chicken broth

Pozole

• 1/2 lb tomatillos (about 8)

• 3 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 3/4 tsp ground cumin

• 1/2 tsp chili powder

• 2 garlic cloves

• 1/2 cup sweet onion

• 1/4 cup celery

• 1/4 cup carrots

• 3 1/2 cups chicken stock

• 1 (15 oz) can hominy

• 2 cups shredded chicken

• 1 tbsp fresh lime juice

• 1/2 tsp sea salt

• 1/4 tsp fresh ground pepper

Garnishes

• 6 radishes, sliced

• 1 avocado, peeled and sliced

• 1 jalapeno pepper, sliced thin into rounds

• shredded lettuce

• 1 lime, cut into 4 wedges

• sour cream

• fresh, chopped cilantro

• hot sauce

• tortilla chips

INSTRUCTIONS

Shredded Chicken

1. Sprinkle all sides of chicken breasts with sea salt and pepper.

2. Heat olive oil in a large skillet. Add the seasoned chicken breasts and lightly brown on both sides over medium-high heat.

3. Reduce heat to medium-low. Add the chicken broth to the skillet. Cover and simmer for approximately 8 to 10 minutes. Internal chicken temperature should reach 165 degrees F.

4. Remove chicken from skillet and let cool slightly. Transfer to a large bowl and with either a hand mixer or stand mixer set on the lowest setting, mix the chicken until it begins to shred. Continue until you reach the desired consistency.

Pozole

1. Preheat oven to 400 degrees F.

2. Remove husks from tomatillos and rinse lightly. Dry and spread in a single layer on a baking sheet lined with parchment paper. Drizzle 2 tbsp of olive oil over tomatillos and roast for approximately 30 minutes, rotating baking sheet halfway through. Tomatillos will start to char and some may burst.

3. Remove tomatillos from oven and set aside.

4. Mince the garlic, and finely chop the onions, celery and carrots. Set aside.

5. Heat olive oil in a large saucepan or dutch oven. Add the oregano, cumin, chili powder, garlic, onions, celery and carrots to the pot and sauté over medium-high heat.

6. Stir in the roasted tomatillos (with any juices). Add chicken broth and hominy. Bring to a boil and cook for 8 to 10 minutes.

7. Stir in shredded chicken and cook approximately 2 minutes more until chicken is heated through.

8. Remove pot from heat. Stir in lime juice. Add sea salt and pepper, and adjust to taste.

9. Ladle into soup bowls and garnish as desired. Serve with tortilla chips.

NOTES

Prepare the shredded chicken while the tomatillos are roasting in the oven.

---

NUTRITION FACTS