Chicken Green Pozole

🛒 Ingredients

• Cooked Chicken Breast, shredded 90 g · 150 kcal
• Canned Hominy, drained 120 g · 105 kcal
• Tomatillos (husked, roasted) 80 g · 26 kcal
• Poblano Pepper (roasted, peeled) 40 g · 8 kcal
• Serrano Pepper 5 g · 2 kcal
• White Onion 30 g · 12 kcal
• Garlic Cloves 5 g · 7 kcal
• Fresh Cilantro 5 g · 1 kcal
• Chicken Broth 100 g · 10 kcal
• Avocado, diced 25 g · 42 kcal
• Green Cabbage, shredded 20 g · 5 kcal
• Radishes, sliced 20 g · 3 kcal
• Lime 10 g · 3 kcal
• Dried Mexican Oregano 0 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken breasts in a large pot with half an onion, two garlic cloves, and a pinch of salt. Cover with water and simmer until the chicken is cooked through and tender, approximately 30-40 minutes.
2. While the chicken cooks, roast tomatillos, poblano peppers, and serrano peppers on a comal or baking sheet until softened and slightly charred. Peel the poblano peppers, remove stems and seeds (for less spice), then set aside.
3. In a blender, combine the roasted tomatillos, poblano, and serrano peppers with the remaining onion, three garlic cloves, cilantro, dried Mexican oregano, and a splash of chicken broth. Blend until smooth.
4. Remove the cooked chicken from the pot, shred it using two forks, and set aside. Strain the chicken broth and reserve it.
5. In the same pot, add the drained and rinsed hominy, 100ml of the reserved chicken broth, and the blended green sauce. Bring to a simmer over medium heat.
6. Stir in the shredded chicken and continue to simmer for at least 20-30 minutes, allowing the flavors to meld. Season with salt to taste.
7. Ladle the hot pozole into bowls. Garnish each serving with shredded cabbage, sliced radishes, diced avocado, and a lime wedge. A sprinkle of dried Mexican oregano is optional.