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Mexican Pozole Verde Chicken Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Blender

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) white hominy, drained and rinsed
  • 4 tomatillos, husked and quartered
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1/2 cup fresh cilantro leaves
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sliced radishes, for serving
  • Diced avocado, for serving

Instructions
 

  • Place the tomatillos, onion, garlic, jalapeño, and cilantro in a blender. Add 1 cup of the chicken broth and blend until smooth.
  • Pour the blended mixture into a large pot over medium heat. Cook for 5 minutes, stirring often, until it starts to bubble.
  • Add the remaining chicken broth, hominy, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes.
  • Stir in the shredded rotisserie chicken and lime juice. Simmer for another 5 minutes until the chicken is heated through.
  • Ladle the soup into bowls and add sliced radishes and diced avocado on top before serving.

Notes

Blend the sauce a little longer if you prefer a smoother texture in the broth. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the consistency. Skip the avocado if you want to reduce fat, or add extra lime at the table to brighten the flavor further.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Blender