Easiest Chicken Pozole Verde
This flavourful Mexican pozole verde is made simple with shredded rotisserie chicken, canned salsa verde, beans, and hominy. The intense flavours brought out by the simple ingredients make this an easy weeknight recipe to whip up on short notice.
Ingredients
Pozole Verde
- 2 cups shredded rotisserie chicken*
- 1 tbsp extra-virgin olive oil
- ½ small onion finely chopped
- 2 cloves garlic minced
- 1 pint tomatillo salsa
- 1 (15 oz) can hominy, drained the rinsed
- 1 (15 oz) can small white beans
- 1 quart low-sodium chicken broth
- ½-1 tsp salt to taste
Toppings to Serve
- red or white onion thinly sliced
- radishes thinly sliced
- cabbage or lettuce thinly sliced
- avocado sliced or cubed
- sour cream opt. for dairy-free
- queso fresco or cojita
- limes
- cilantro
Directions
- Heat a medium pot over medium-low, adding the oil once the pot preheats. Add the onion and garlic and gently fry for 2-3 minutes until it begins to soften and turn translucent.
- Add the chicken, salsa, hominy, beans, broth, and salt. Stir well and adjust for salt. Bring the soup to a simmer and cook for 20 minutes.
- Prep your toppings and have them ready. Add desired toppings and enjoy!
Notes
Rotisserie Chicken*: Save the carcass from the chicken and freeze. Once you have 3 or more you can make a large batch of chicken broth to pressure can or freeze.
Salt can vary widely depending on your broth – my homemade broth does not have any salt, so it requires more than what the recipe states.
Nutrition Per Bowl (no toppings): Calories 389 kcal | Carbohydrates 36.3 g | Protein 32.6 g | Fat 13 g | Sodium 1,452 mg | Potassium 898 mg | Fiber 8.7 g | Vitamin A 18.4 μg | Vitamin C 18.4 mg | Calcium: 103.5 mg | Iron: 3.8 mg