• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Mexican Posole Verde

    There are times when soup deserves its place center stage, and there's nothing nicer than sitting down to a big pot of this vibrant and invigorating Mexican Posole Verde, with all kinds of garnishes served alongside. It's perfect for a celebration!


    Ingredients
    Posole
    2
    small chicken breasts
    1 3/4
    cups
    chicken stock
    1 1/4
    pounds
    tomatillos, skins removed, washed and halved
    5
    scallions
    2
    jalapeño peppers
    2
    poblano chiles
    5
    cloves
    garlic
    *
    juice of 2 limes
    2 1/2
    cups
    cilantro
    12
    ounces
    hominy, canned
    Garnish
    2/3
    cup
    avocado, diced and dressed with lemon or lime juice
    4
    pink radishes, finely sliced
    1/2
    cup
    cilantro
    *
    handful of cherry tomatoes, quartered
    3
    tablespoons
    Sour Cream
    Directions
    Place the chicken breasts in a saucepan and cover with the chicken stock. Bring to a boil, reduce to a simmer, and poach for 10 to 12 minutes.
    Remove the chicken and let cool, then slice thinly.
    Set the stock aside to cool.
    Place the tomatillos, scallions, jalapeño peppers, poblano chiles, garlic, lime juice, cilantro, and 1¼ cups of the hominy in a blender with the reserved chicken stock and pulse until very smooth. You may need to do this in batches. You can make the soup up to this point a day in advance and keep refrigerated.
    When you are ready to serve, prepare your chosen garnishes.
    Pour the soup into a large saucepan, add the remaining ¾ cup of hominy, gently bring to a boil, and quickly reduce the heat. It’s important not to overheat or boil it as the color will quickly diminish.
    When ready, taste for seasoning and bring to the table with a ladle for people to help themselves. Serve with the garnishes and sliced chicken.
    Reprinted With Permission From Skinny Soups

    The base number of servings for this recipe is 6
    OK

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