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Strawberry Honey Custard Tarts

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Chicken Pozole Verde is a comforting and flavorful Mexican soup made with tender chicken, hominy, and a bright green sauce made from tomatillos, cilantro, and chili peppers. This rich, tangy soup has layers of delicious flavors and is traditionally served with a variety of toppings, making it perfect for any occasion. Whether you’re craving a hearty meal on a chilly day or serving it for a festive gathering, Chicken Pozole Verde is sure to satisfy.

Ingredients

Scale
  • 2 lbs bone-in, skinless chicken thighs (or breasts)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 ½ lbs tomatillos, husked and quartered
  • 2–3 green chilies (such as serrano or jalapeño), chopped
  • 1 cup cilantro leaves, loosely packed
  • 6 cups chicken broth
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon lime juice (optional)

Ingredient Highlights

  • Chicken Thighs: Using bone-in, skinless chicken thighs adds rich flavor to the broth and keeps the meat juicy. You can substitute chicken breasts if preferred.
  • Tomatillos: Tomatillos give the pozole its signature tartness and vibrant green color. They are key to creating the bright, tangy verde sauce.
  • Green Chilies: These add spice and depth to the broth, making the soup flavorful without being too hot. Adjust the quantity to suit your heat tolerance.
  • Hominy: This large, tender corn kernel gives pozole its signature texture and heartiness. It absorbs the flavors of the broth while adding a satisfying chew.

Instructions

Prepare the Chicken and Verde Sauce:

  1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then cook them in the pot for 5-7 minutes on each side until golden brown. Remove from the pot and set aside.
  2. Sauté the Onion and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Make the Verde Sauce: Add the tomatillos, green chilies, and cilantro to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatillos soften. Transfer the mixture to a blender and blend until smooth. (Alternatively, use an immersion blender in the pot for a chunkier texture.)
  4. Simmer the Chicken: Return the chicken to the pot and pour the verde sauce over it. Add the chicken broth, cumin, and any additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the chicken is cooked through and tender.

Assemble the Pozole:

  1. Shred the Chicken: Remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
  2. Add the Hominy: Stir in the hominy and continue to simmer for another 15-20 minutes to allow the flavors to meld together.
  3. Taste and Adjust: Taste the pozole and adjust the seasoning with additional salt, pepper, and lime juice, if desired.

Serve:

  1. Prepare the Toppings: While the pozole simmers, prepare your toppings. Common options include shredded cabbage, sliced radishes, chopped onions, fresh cilantro, lime wedges, and crushed tortilla chips.
  2. Serve: Ladle the pozole into bowls and top with your desired toppings. Serve with additional lime wedges on the side for an extra burst of freshness.

Nutrition

Find it online: https://herbites.com/strawberry-honey-custard-tarts/