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.
- 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
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.
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.
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.