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Chicken Pozole Verde with Cilantro Chimichurri
Add this to your weekly meal rotation for a satisfying dinner!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Make Soup: Combine tomatillos, onion, poblanos, jalapeño, garlic, cilantro, oregano, and 1 cup water in a blender. Blend on medium-high speed until smooth, about ⏱️ 1 minute.
onion, chopped1garlic4 cloves
2
Heat oil in a large Dutch oven or pot over medium heat. Add tomatillo mixture and cook, stirring often, until mixture is a darker shade of green, 9 to ⏱️ 10 minutes. Season with salt and pepper. Stir in stock, hominy, and shredded chicken. Bring to a boil; reduce heat and simmer until flavors meld, 14 to ⏱️ 16 minutes.
3
Meanwhile, make Cilantro Chimichurri: Combine cilantro, shallots, serrano, red wine vinegar, and smoked paprika in a bowl. Slowly drizzle in olive oil, stirring constantly. Season with kosher salt and freshly ground black pepper. Makes 1 cup.
chopped shallots2Kosher salt and freshly ground black pepper
4
Serve soup with Cilantro Chimichurri, avocado, radishes, lime wedges, and tortilla chips alongside.
Chopped avocado, sliced radishes, lime wedges, and tortilla chips, for serving
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