Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  6 cloves, minced or 18g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Hominy

  Canned, white

  2 cup or 330g

• Chicken

  Meijer

  48 oz or 1.36kg

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Tomatillos

  Raw

  454g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Poblano Pepper

  hot - Freshdirect

  2 pepper or 12g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
2. Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
3. Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
4. Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
5. Mix in the lime juice and season with salt and pepper before enjoying!
6. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
7. Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
8. Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
9. Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
10. Mix in the lime juice and season with salt and pepper before enjoying!
11. (source: https://www.closetcooking.com/pozole-verde-de-pollo-green-mexican?utm_source=newsletter&utm_medium=email&utm_campaign=20170308)