Description
A vibrant and hearty green chicken pozole, packed with protein and fiber, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 1 organic red onion
- 1 organic jalapeño or other fresh chile (optional)
- 1 cup cooked hominy
- 2 boneless skinless chicken thighs (about 6 ounces each) or 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- Sunbasket tomatillo simmer sauce base (tomatillos, mild green chiles, onion, scallions, cilantro, pumpkin seeds, garlic, sesame seeds)
- 2 teaspoons dried Mexican oregano
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 3 tablespoons dry roasted pumpkin seeds
Instructions
- Wash produce before use, giving tomatillos and cilantro a quick cold-water bath and dry thoroughly.
- Prep the pozole ingredients: peel and chop onion and jalapeño if using; rinse hominy.
- Sear the chicken: cut into 1 inch pieces, season, and cook in a pan until browned. Transfer to a plate.
- In the same pan, add more oil and cook coarsely chopped onion and jalapeño until soft, scraping up browned bits after 2-3 minutes.
- Add tomatillo sauce base, hominy, oregano, chicken, and water. Bring to a boil, then simmer until chicken is cooked through and sauce thickens.
- Prepare garnishes by cutting lime into wedges and stripping cilantro leaves from stems.
- Serve pozole in bowls, garnished with cilantro, pumpkin seeds, and onion, alongside lime wedges.
Notes
Pair with warm corn tortillas or toasted bolillo slices. For added freshness, squeeze a bit of lime juice before enjoying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg