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Mexican chicken pozole verde recipe from chef Jenny

Easy to make Mexican chicken pozole verde recipe from chef Jenny.

Mexican Chicken Pozole Verde (Mexican Green Chicken Soup)

Serves 4

Ingredients:

1 jalapeño, seeds removed, chopped

1 Poblano pepper, seeds removed, chopped

1 cup fresh cilantro, chopped

5 tomatillos, chopped

1 small onion, chopped

32 oz chicken broth

1 boneless chicken breast

1 can Hominy

Fish sauce to taste

Garnish with avocado and green onions

Blitz first five ingredients in a blender with 3/4 cup water until puréed.

Pour into a soup pot with chicken broth, slip chicken breast in, cover and simmer 20 minutes.

Remove chicken breast, add hominy, shred chicken and add back into the soup.

Season with a splash of fish sauce.

Garnish with chopped avocado and green onions.

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