Cooked - Chicken Pozole Verde With Cilantro Chimichurri

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pozole Verde With Cilantro Chimichurri

6.0

1 lb. pound tomatillos (about 12), halved and husks discarded

1 onion, chopped

2 large poblano peppers, seeded and chopped

1 jalapeño pepper, seeded and chopped

4 cloves garlic

1 bunch fresh cilantro, stems removed

2 tsp. dried oregano

2 tbsp. olive oil

Kosher salt and freshly ground black pepper

2 (32-ounce) containers chicken stock

2 (15.5-ounce) cans white hominy, rinsed

3 shredded rotisserie chicken

Chopped avocado, sliced radishes, lime wedges, and tortilla chips, for serving

1 bunch chopped fresh cilantro

2 chopped shallots

1 chopped serrano chile

2 tbsp. red wine vinegar

½ tsp. smoked paprika

1 c. olive oil

Make Soup: Combine tomatillos, onion, poblanos, jalapeño, garlic, cilantro, oregano, and 1 cup water in a blender. Blend on medium-high speed until smooth, about 1 minute.
Heat oil in a large Dutch oven or pot over medium heat. Add tomatillo mixture and cook, stirring often, until mixture is a darker shade of green, 9 to 10 minutes. Season with salt and pepper. Stir in stock, hominy, and shredded chicken. Bring to a boil; reduce heat and simmer until flavors meld, 14 to 16 minutes.
Meanwhile, make Cilantro Chimichurri: Combine cilantro, shallots, serrano, red wine vinegar, and smoked paprika in a bowl. Slowly drizzle in olive oil, stirring constantly. Season with kosher salt and freshly ground black pepper. Makes 1 cup.
Serve soup with Cilantro Chimichurri, avocado, radishes, lime wedges, and tortilla chips alongside.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 41 weeks ago

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