Tex-Mex Posole Verde
Tex-Mex Posole Verde Recipe – One warm Austin afternoon, my good friend Sisco brought over some of this wonderful soup for me as his grandmother had just made a batch earlier in the day. I loved it so much, I decided to try and recreate a version for myself.
This zesty Tex-Mex Posole Verde is now one of my favorite go-to soups when the weather warms up because of the light broth and medley of crunchy vegetables that are placed on top before serving!
This zesty Tex-Mex Posole Verde is my favorite soup when the weather warms up because of the crunchy vegetables that are placed on top before serving.
- 4 chicken thighs shredded
- 2 cups chicken broth
- 3 cups hominy
- 2 cups salsa verde
- 1 cup onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp oregano
- 2 cups cabbage chopped
- 1/2 cup radish
- 1 avocado cubed
- 1 lime cut in wedges
In a large pot over medium-high heat, add the olive oil and sear the chicken for 3 minutes each side.
Once the chicken has been seared, add 2 quarts of water and boil for about 30 minutes until the chicken is fully cooked.
Remove chicken and set aside to cool, but leave the water in the pot.
Using a slotted spoon, skim the top of the water of impurities. Add chicken broth, hominy, onion, salsa, garlic, salt, pepper, oregano and bring to a boil. Simmer over medium-low heat for 30 minutes.
While the vegetables are simmering, shred the chicken.
Add chicken back into the pot and boil for another 30 minutes.
While the chicken is simmering with the rest of the ingredients, chop the cabbage, radish, avocado, and lime.
Add more salt and pepper to taste if needed.
