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
Method
- 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!