Chicken Pozole Verde

Name: Chicken Pozole Verde
Prep time: 30 min
Cook time: 40 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 1 yellow onion, quartered; 2 poblano peppers, halved; 1 jalapeno pepper, halved; 5 tomatillos, halved; 1/4 teaspoon (1.25 ml) salt; Drizzle of vegetable oil; 1 1/2 cups (30 g) fresh coriander, well packed; 2 tablespoon (30 ml) vegetable oil; 2 teaspoons (10 ml) dried oregano; 1 teaspoon (5 ml) cumin; 1 teaspoon (5 ml) ground coriander; 3 large chicken breasts (or 4 small ones); 4 garlic cloves, chopped; 7 cups (1.75 L) reduced-salt chicken broth; 1 teaspoon (5 ml) salt; Pepper, to taste; 1 540 ml can Hominy corn or regular corn; 2 tablespoon (30 ml) lime juice; 2 teaspoon (10 ml) white sugar or honey; 1 avocado, sliced; 2 to 4 radishes, thinly sliced; 1 cup (75 g) finely sliced kale (or iceberg lettuce); A few sprigs of coriander; 1 lime, quartered

I’ve been wanting to try a pozole recipe for SO long! I hadn’t had a chance to try it on my last trip to Mexico, so I decided to try Pozole Verde with chicken, my way!

I hope you like this soup as much as I do, it’s a real explosion of flavour!

Servings: 4 to 6
Preparation time: 30 minutes
Cooking time: 40 minutes

Ingredients

Salsa verde

1 yellow onion, quartered
2 poblano peppers, halved
1 jalapeno pepper, halved
5 tomatillos, halved
1/4 teaspoon (1.25 ml) salt
Drizzle of vegetable oil
1 1/2 cups (30 g) fresh coriander, well packed

Pozole

2 tablespoon (30 ml) vegetable oil
2 teaspoons (10 ml) dried oregano
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) ground coriander
3 large chicken breasts (or 4 small ones)
4 garlic cloves, chopped
7 cups (1.75 L) reduced-salt chicken broth
1 teaspoon (5 ml) salt
Pepper, to taste
1 540 ml can Hominy corn or regular corn
2 tablespoon (30 ml) lime juice
2 teaspoon (10 ml) white sugar or honey

Toppings

1 avocado, sliced
2 to 4 radishes, thinly sliced
1 cup (75 g) finely sliced kale (or iceberg lettuce)
A few sprigs of coriander
1 lime, quartered

Preparation

Salsa verde

Preheat oven to 425°F and place rack in center. Line a baking sheet with parchment paper. Place the onion, peppers and tomatillos on the baking sheet and sprinkle with salt. Drizzle with oil and toss gently. Bake for 15 minutes. Leave to cool for ten minutes.
Transfer to a blender with the coriander and blend until smooth. Reserve.

Pozole

Heat the oil in a large Dutch oven and sauté the spices for one minute. Sear chicken breasts for about 2 minutes on each side. Add the garlic and cook for a further 2 minutes.
Add broth, salt and pepper and bring to a boil. Reduce heat and cook for 10 minutes.
Add the salsa verde to the soup and the Hominy corn. Continue cooking for 5 to 10 minutes, or until chicken breasts are done. Remove chicken breasts from soup and shred chicken.
Return the chicken to the soup and add the lime juice and sugar. Stir lightly and cook for a further 2 minutes. Serve with toppings. Yummy!