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.
chicken pozole verde with cilantro chimichurri
Chicken Pozole Verde with Cilantro Chimichurri
Ingredient
- 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
- Kosher salt and freshly ground black pepper
For Soup:
For Cilantro Chimichurri
Instructions
- Make 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.
- Heat 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.
- Meanwhile, 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.
- Serve soup with Cilantro Chimichurri, avocado, radishes, lime wedges, and tortilla chips alongside.