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Easy chicken pozole verde recipe

Easy chicken pozole verde recipe

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Hot and nourishing, this easy chicken pozole is made with jarred salsa verde.

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup?

This easy, hominy-based Mexican soup is full of vibrant flavors, thanks to the addition of tangy salsa verde and a generous squeeze of lime. It features chicken thigh simmered in chicken broth flavored with onion, jalapeño and oregano until it’s fall-apart tender. The shredded meat then gets added back into the liquid with the blended vegetables and ready-to-eat canned hominy, a type of corn that has been soaked in an alkali solution to soften the tough outer hulls.

The original recipe from food blogger Isabel Orozco-Moore of incorporates fresh tomatillos, but my local grocery had none. So I substituted jarred salsa verde with pretty tasty results.

Sliced radish and jalapeño add bright Christmas-y colors to the soup. You also could crush a handful of tortilla chips on top for a salty finish.


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