Description

This vibrant Pozole Verde con Pollo combines tender shredded chicken and hominy in a flavorful green sauce made from tomatillos and pumpkin seeds, garnished with fresh toppings for a satisfying meal.

Ingredients

Units Scale

1/3 cup roasted, salted pumpkin seeds
1 lb. tomatillos, husked and chopped
1 medium white onion, chopped
1 jalapeño, diced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
3/4 cup cilantro, plus extra for garnish
1 whole organic chicken, cooked and shredded
2 cups hominy, drained and rinsed
4 cups chicken broth
1 tbsp. dried oregano
1 lime, cut into wedges
1 avocado, sliced
1 cup shredded cabbage
Optional: thinly sliced radishes, tortilla strips

Instructions

Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden brown, about 3-5 minutes. Season with 1/2 tsp. salt while hot. Allow to cool slightly, then grind in a spice grinder until fine.
In a large pot, sauté the chopped tomatillos, white onion, and diced jalapeño over medium heat until the onions are soft and translucent, about 8-10 minutes.
Add the ground pumpkin seeds to the pot and stir to combine.
Stir in the chicken broth, shredded chicken, hominy, and oregano. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Taste the pozole and adjust seasoning with additional salt, pepper, or oregano as needed.
Serve hot, garnished with cilantro, lime wedges, avocado slices, shredded cabbage, and optional radishes or tortilla strips.

Notes

Taste the soup after adding the shredded chicken to adjust seasoning to your preference. Garnish with your choice of toppings like radishes or tortilla strips for added texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5
Sodium: 750
Fat: 15
Carbohydrates: 30
Fiber: 8
Protein: 25
Cholesterol: 60