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CHICKEN POZOLE VERDE

laurenariza.com
  • minutes
  • Serves

INGREDIENTS

2 tbsp

butter or oil (separated, I used butter and this is a huge pot of soup so it's really not that bad I promise)

2

chicken breasts (bone in, about 2 lbs)

1 cup

white wine (sauvignon blanc or pinot grigio)

1 32 ounce container

free-range chicken broth (plus one cup for blending, water also an option)

3

small onions (roughly chopped, about 2 cups)

2

poblano peppers (roughly chopped about 1 1/2 cups)

1

red jalepeno (half the seeds removed, roughly chopped)

1

dozen tomatillos (hulled and quartered, about 5 cups)

3 cloves

garlic (smashed)

1 cup

cilantro (plus extra for after)

1/2 tsp

dried oregano

Salt and Pepper

2 15 ounce cans

hominy (rinsed and drained)

small drizzle of honey

*** sliced Avocado, cilantro, radishes, lime wedges to serve along side