Posole Verde
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.
Servings: 4
Calories: 480kcal
Ingredients
- 4 chicken thighs shredded
- 2 cups chicken broth
- 3 cups hominy
- 2 cups salsa verde
- 1 cup onion(s) diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp oregano
- 2 cups cabbage chopped
- 1/2 cup radish
- 1 avocado cubed
- 1 lime cut in wedges
Instructions
- 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.
Nutrition
Calories: 480kcal
