Chicken Posole Verde with shredded chicken and tender hominy in a crazy flavorful verde broth.


  • 1½ lbs. boneless, skinless chicken breasts or thighs
  • 8 cups low sodium chicken broth
  • 1 lb. tomatillos
  • 2 poblano or pasilla peppers, seeded
  • 2 jalapeños, seeded
  • 1 bunch cilantro
  • salt & pepper, to taste
  • 1 Tbsp. dried Mexican oregano
  • 2 (25-oz) cans canned hominy, mostly drained

Desired Toppings:

  • tortilla chips, queso fresco, cabbage, radishes, cilantro, avocado or lime juice


  1. Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
  2. Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
  3. Full instructions visit @yummyhealthyeasy


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