Zesty Chicken Green Pozole Soup Recipe

Ingredients

• Chicken:
• Four large skinless, boneless chicken breasts
• A tablespoon of cumin
• A teaspoon of ground black pepper
• A teaspoon of adobo seasoning
• Juice from half a lime
• Salsa Verde:
• Six tomatillos, husked and chopped (adjust to your preference)
• Three serrano chiles, stemmed (adjust to your preference)
• Chopped onion
• Peeled garlic cloves (adjust to your taste)
• A bunch of fresh cilantro
• A tablespoon of kosher salt
• Soup:
• A container of chicken stock (32 fluid ounces)
• Canned white hominy, drained (15.5 ounces)

Step 1

Start by adding chicken breasts to a slow cooker and let them cook on Low until they are tender and the juices are clear, which usually takes around 4 1/2 hours. To ensure they are fully cooked, use an instant-read thermometer to check that the temperature at the center reaches at least 165 degrees F (74 degrees C).

Step 2

Next, transfer the cooked chicken to a large pot and shred it into bite-sized pieces. Sprinkle in aromatic cumin, zesty black pepper, flavorful adobo seasoning, and a splash of tangy lime juice, then mix everything together thoroughly.

Step 3

For the salsa verde, place tomatillos and serrano peppers in a microwave-safe bag and heat them until they are soft and fragrant, typically for about 4 to 5 minutes. Once softened, combine the tomatillos, serrano peppers, onion, garlic, fresh cilantro, and a pinch of salt in a blender. Blend the ingredients until you achieve a smooth salsa verde consistency.

Step 4

Return to the pot with the shredded chicken and add in hominy and chicken stock. Mix everything well and incorporate half of the prepared salsa verde into the pot with the chicken. Allow the flavors to meld together by simmering over medium heat for approximately 30 minutes.

Step 5

Enjoy your delicious and flavorful chicken pozole, brimming with vibrant colors and rich tastes. Feel free to garnish with your favorite toppings and serve hot for a comforting and satisfying meal.