Zesty Mexican Pozole Verde
This Week 39 recommendation is a vibrant, herb-packed stew that perfectly bridges the gap between summer freshness and autumn comfort. Featuring a rich green broth made from pumpkin seeds and tomatillos, it's a deeply flavorful dinner that offers a unique and exciting twist on traditional chicken soup.
Ingredients
- Chicken breast600 g
- Tomatillos, husked and rinsed400 g
- Poblano peppers, deseeded2 stk
- White onion, chopped1 stk
- Garlic cloves3 stk
- Raw pumpkin seeds (pepitas)60 g
- Fresh cilantro1 bunch
- Chicken stock1.2 L
- Canned hominy, drained and rinsed800 g
- Dried oregano1 tsp
- Radishes, thinly sliced4 stk
- Avocado, diced1 stk
- Lime1 stk
Instructions
Boil the tomatillos and poblano peppers in water for 10 minutes until soft. Drain and place them in a blender with pumpkin seeds, onion, garlic, and cilantro. Blend until completely smooth.
In a large pot, bring the chicken stock to a gentle boil. Add the chicken breasts and dried oregano. Simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth.
Pour the blended green salsa into the pot and add the drained hominy. Simmer everything together for 10-15 minutes to let the flavors meld and the broth thicken slightly.
Ladle the pozole into deep bowls. Top with fresh radish slices, diced avocado, and a generous squeeze of lime juice for a bright, zesty finish.
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