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Chicken Posole (Pozole) Verde Soup

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Level: Easy

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Description

Chicken Posole Verde Soup is ultimate comfort food. With a rich broth and tender chicken this soup is a must-make this winter season!

Ingredients

  • 8 cups Warm Chicken Stock
  • 1  Yellow Onion, Diced
  • 4  Tomatillos, Husked And Quartered
  • 1  Serrano Pepper, Seeds And Stem Removed, Chopped
  • 1 Tablespoon Mexican Oregano
  • 1 Tablespoon Honey
  • 1-½ teaspoon Ground Cumin
  • 3 cloves Garlic, Chopped
  • ¼ cups Fresh Cilantro, Chopped
  • Salt And Black Pepper
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Orange Juice
  • 1 teaspoon Lime Juice
  • 1 can (4 Oz. Size) Diced Green Chiles
  • 2 cans (15 Oz. Size) Hominy, Drained And Rinsed
  • 2 cups Fully-cooked Shredded Chicken Breast
  • Sliced Radishes, Sliced Avocado, Sour Cream, Chopped Cilantro (for Serving)

Preparation

In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Season with a dash of salt and pepper. Blend until completely smooth. Set aside.

In a large Dutch oven, add the olive oil and heat over medium heat. Add the remaining 1/2 of the onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Cook until reduced by half.

Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.

Serve hot with sliced radish, avocado, sour cream and cilantro.

Note: Throw another serrano or two into the tomatillo sauce for more heat.

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