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Mexican Chicken Pozole VerdeJocelyn Delk Adams of Grandbaby-Cakes.com

Lightly adapted from Mexican.Food.com
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2

tomatillos, husked and halved

1

half medium onion, quartered

1

poblano chile (cored, seeded and quartered)

1

jalapeno, seeded and quartered

2

large garlic cloves, smashed

3 tbsp

cilantro, chopped

2 tsp

vegetable oil

3 1/2 cups

chicken stock, separated

Salt & pepper

1 cup

water

2

cooked boneless chicken breasts, shredded

2 15 ounce cans

white hominy, drained

Garnish: avocado, lime wedges, radishes and cilantro