CHICKEN POSOLE VERDE
This Posole
Verde chicken recipe is ready to cook in just 20 minutes, or you can simmer it
in the slow cooker all day long. It's tasty, naturally gluten-free, and so
comforting and delicious!
Ingredients
- 2 jalapeños seeded
- 1 lb. tomatillos
- 1 bunch cilantro
- 2 poblano or pasilla peppers seeded
- 1 1/2 lbs. boneless skinless chicken breasts or thighs
- 1 Tbsp. dried Mexican oregano
- salt & pepper to taste
- 8 cups low sodium chicken broth
- 2 25-oz cans canned hominy, mostly drained
Desired
Toppings:
- tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions
First, Pour
the chicken broth into a large pot and bring to a boil. Add the chicken and
cook for 15 minutes or until well cooked. Remove and shred.
Then, Meanwhile,
in a blender, combine peppers, jalapeños, tomatillos, coriander, oregano, salt
and pepper and mix until smooth. Add water or chicken broth if it is too thick
to mix.
Spray a pan
with cooking spray and add the green salsa of the blender. Simmer over medium
heat until mixture turns dark green, about 8 minutes, stirring occasionally.
Add the
green salsa to the chicken broth and mix. Stir in the soup and cook for 10
minutes.
Now add the
shredded chicken and let it simmer for another 10 minutes. Serve in bowls and
add your favorite toppings.
Happy
Cooking Time.
