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Pozole Verde

This Mexican stew is simultaneously light and comforting, which makes it great for lunch or dinner, any time of year. This is such a healthy, quick and easy go to recipe, one that you will make over and over again.
Print Recipe
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 cups chicken stock
  • 1 lb. tomatillos, husked, rinsed, halved
  • 1 white onion, chopped
  • 1 jalapeno, roughly chopped
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 2 garlic cloves
  • 1 bunch cilantro
  • 1 rotisserie chicken, shredded
  • 1/4 cup orange juice
  • 1 28 oz. hominy, rinsed, drained
  • olive oil
  • salt and pepper to taste
Toppings
  • diced white onion
  • sliced radish
  • avocado
  • cilantro
  • sour cream
  • tortilla chips
  • Cotija cheese, crumbled

Method
 

  1. Combine tomatillos, onion, jalapeno, oregano, cumin, garlic and cilantro in a blender with 1 cup of the chicken stock. Puree until completely smooth. In a large soup pot over medium-high heat, add a splash of olive oil and then add the pureed vegetables, bring to a simmer and reduce the sauce by half. Once the sauce has reduced add the remaining chicken stock, shredded chicken, hominy and orange juice. Bring to a boil and reduce to a simmer, about 10 minutes. Taste for seasoning.
  2. This soup can be made in advance and then frozen in quart sized freezer bags. Thaw overnight in the refrigerator and then reheat over a gentle flame.

Notes

For the comforting and healthy dinner, get a basket; we put the warm soup in a glass jar and then added all of the fixings to go alongside.