Gretchen’s Table: Easy Chicken Pozole Verde Recipe | Food

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Soup season is officially upon us, and how better to drive away the sniffles (in your mind, anyway) than with some tasty chicken soup?

This easy Mexican hominy soup is packed with vibrant flavor, thanks to the addition of tangy salsa verde and a generous squeeze of lime.

It consists of a chicken thigh simmered in chicken broth flavored with onion, jalapeño and oregano until tender. The shredded meat is then added back to the liquid along with the mixed vegetables and ready-to-eat canned hominy, a type of corn that has been soaked in an alkaline solution to soften the tough outer hulls.

Food blogger Isabel Orozco-Moore’s original recipe from Isabeleats.com incorporates fresh tomatillos, but my local grocery store didn’t have one. So I replaced the salsa verde in a jar with quite tasty results.

Sliced ​​radish and jalapeño add vibrant color to the soup. You can also mash a handful of tortilla chips on top for a salty finish.

EASY CHICKEN POZOLE VERDE

PG tested

5-6 boneless chicken thighs, skin removed (about 2 pounds)

½ large Spanish onion, chopped

2 jalapeño peppers, seeded and chopped (or save the seeds if you like it spicy)

5 cups of chicken broth

1 cup of water

1 tablespoon of dried oregano

Kosher salt and freshly ground black pepper

2 cups of medium salsa verde

Large handful of chopped fresh cilantro, plus more for serving

2 15-ounce cans hominy white, drained and rinsed

Lime, radish and jalapeño slices, for garnish

In a large pot or Dutch oven, add the chicken thighs, onion, jalapeños, chicken broth, water and oregano. Season generously with kosher salt and freshly ground black pepper. Place on high heat and bring to a boil. Reduce heat to simmer and partially cover. Cook for 40 minutes or until the chicken is tender in pieces.

Transfer the chicken to a cutting board and shred with a fork. Put aside.

Using a large slotted spoon, place the onions and jalapeños in a large blender. Add a large handful of fresh cilantro, a cup or two of the cooking liquid and puree until completely smooth.

Add the grated chicken, mashed vegetables, potted salsa and hominy to the large pot. Stir and cook over medium-high heat for 15 minutes, uncovered. If the soup is too thick, add a little more chicken broth or water. Season to taste with additional salt and pepper, if necessary.

Serve with fresh lime juice, radishes, sliced ​​jalapeños and chopped cilantro.

For 6-8 people.

– Adapted from isabeleats.com

Copyright 2021 Tribune Content Agency.

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