Dinner · Mexican
Chicken pozole verde
A Mexican green soup of chicken, hominy and tomatillo, topped with radish, cabbage and avocado.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 500 g chicken breast, boneless skinless
- 300 g tomatillos, husked
- 150 g onion, quartered
- 3 garlic cloves
- 15 g jalapeño pepper
- 20 g fresh cilantro
- 1200 ml chicken broth
- 500 g canned hominy, drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 100 g radishes, thinly sliced
- 100 g green cabbage, shredded
- 100 g avocado, diced
- 1 lime, cut into wedges
Method
Simmer the tomatillos, onion, garlic and jalapeño in 300 ml of the broth for 10 minutes, then blend with the cilantro until smooth.
Put the chicken, the green sauce, the rest of the broth, cumin, oregano and salt in a large pot and simmer for 18 minutes, until the chicken is cooked.
Lift out the chicken, shred it and return it to the pot with the hominy. Simmer for 5 minutes.
Serve topped with radish, cabbage, avocado and a lime wedge.