Chicken Pozole Verde with Cilantro Chimichurri

Name: Chicken Pozole Verde with Cilantro Chimichurri
Prep time: 40 min
Total time: 40 min
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. pound tomatillos (about 12), halved and husks discarded; 1 onion, chopped; 2 large poblano peppers, seeded and chopped; 1 jalapeño pepper, seeded and chopped; 4 cloves garlic; 1 bunch fresh cilantro, stems removed; 2 tsp. dried oregano; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper; 2 (32-ounce) containers chicken stock; 2 (15.5-ounce) cans white hominy, rinsed; 3 shredded rotisserie chicken; Chopped avocado, sliced radishes, lime wedges, and tortilla chips, for serving; 1 bunch chopped fresh cilantro; 2 chopped shallots; 1 chopped serrano chile; 2 tbsp. red wine vinegar; 1/2 tsp. smoked paprika; 1 c. olive oil

Add this to your weekly meal rotation for a satisfying dinner!

By Lyda Jones BurnettePublished: Jan 10, 2023

2 Ratings

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chicken pozole verde with cilantro chimichurri

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

When looking for a hearty and warming soup that's both impressive enough for dinner parties and easy enough for weeknights, you might want to give this spicy option a try. With shredded chicken and white-corn hominy floating in a stock flavored with poblano and jalapeño peppers, and plenty of cilantro, it's a delicious, hearty stew.

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Ingredients

For Soup:

1 lb. pound tomatillos (about 12), halved and husks discarded
1 onion, chopped
2 large poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cloves garlic
1 bunch fresh cilantro, stems removed
2 tsp. dried oregano
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
2 (32-ounce) containers chicken stock
2 (15.5-ounce) cans white hominy, rinsed
3 shredded rotisserie chicken
Chopped avocado, sliced radishes, lime wedges, and tortilla chips, for serving

For Cilantro Chimichurri

1 bunch chopped fresh cilantro
2 chopped shallots
1 chopped serrano chile
2 Tbsp. red wine vinegar
1/2 tsp. smoked paprika
1 cup olive oil
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make Soup: Combine tomatillos, onion, poblanos, jalapeño, garlic, cilantro, oregano, and 1 cup water in a blender. Blend on medium-high speed until smooth, about 1 minute.
2. Step 2Heat oil in a large Dutch oven or pot over medium heat. Add tomatillo mixture and cook, stirring often, until mixture is a darker shade of green, 9 to 10 minutes. Season with salt and pepper. Stir in stock, hominy, and shredded chicken. Bring to a boil; reduce heat and simmer until flavors meld, 14 to 16 minutes.
3. Step 3Meanwhile, make Cilantro Chimichurri: Combine cilantro, shallots, serrano, red wine vinegar, and smoked paprika in a bowl. Slowly drizzle in olive oil, stirring constantly. Season with kosher salt and freshly ground black pepper. Makes 1 cup.
4. Step 4Serve soup with Cilantro Chimichurri, avocado, radishes, lime wedges, and tortilla chips alongside.