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Chicken Posole Verde

Chicken Posole Verde created by reginam1

It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
  • In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
  • In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
  • Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
  • Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.
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RECIPE MADE WITH LOVE BY

@QueenJellyBean
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@QueenJellyBean
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"It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired."
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  1. valmc10
    Delicious! My husband loves when I make this recipe!
    Reply
  2. Kelsey M.
    This is one of my go-to recipes when it starts getting cold. SO good! I'm from S. Calif and moved to western NY and it feels SO good to bring a little bit of S Cal with me now and then. I love, love, love this. The "too much tomatillo" mystifies me. It's perfect just as it is and SO easy, especially since I use rotisserie chicken.
    Reply
  3. Cheyenne U.
    Way too much tomatillo. It taste sour.
    Reply
  4. reginam1
    Chicken Posole Verde Created by reginam1
    Reply
  5. QueenJellyBean
    It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
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