Description
Quick and flavorful green chicken pozole that simmers in under 30 minutes, featuring hominy, tender chicken, and a tangy tomatillo sauce.
Ingredients
Scale
- 1 organic red onion
- 1 organic jalapeño or other fresh chile (optional)
- 1 cup cooked hominy
- 2 boneless skinless chicken thighs or breasts
- Sunbasket tomatillo simmer sauce base
- 2 teaspoons dried Mexican oregano
- 1 organic lime
- 4–5 sprigs organic fresh cilantro
- 3 tablespoons dry-roasted pumpkin seeds
- Oil
- Salt
- Pepper
- Water
Instructions
- Wash produce before use and dry tomatillos or jalapeños well on a towel.
- Peel and chop the onion into 3/4 cup for the pozole and reserve 1/4 cup for garnish.
- If using jalapeño, chop it and wash hands after handling.
- Rinse hominy and stack the reserved onion in cold water for 5 minutes to mellow its bite.
- Pat chicken dry, cut into 1-inch pieces, and season with salt and pepper.
- Heat oil in a frying pan over medium-high heat, add chicken, and cook for 2-3 minutes until browned, then transfer to a plate.
- In the same pan, add more oil if needed, cook onion and jalapeño until soft, about 2-3 minutes.
- Add tomatillo sauce, hominy, oregano, chicken with juices, and water. Bring to boil, then simmer for 8-10 minutes until chicken is cooked and sauce thickens.
- Prepare garnishes: cut lime into wedges and strip cilantro leaves from stems.
- Serve pozole in bowls, garnished with cilantro, pumpkin seeds, chopped onion, and lime wedges.
Notes
For an extra brightness boost, zest a bit of lime over bowls before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg