Chef Marco Zapien
Hatch Pozole Verde
Hatch Pozole Verde
Rated 4.0 stars by 3 users
Category
Soup & Stew
Cuisine
Mexican
Servings
6-8 servings
Prep Time
20 minutes
Cook Time
45 minutes
Flavorful comfort food and hearty, too! Plenty for six to eight, or as leftovers.
Ingredients
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1½ lbs. chicken breast
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6 cups chicken broth
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½ pound Melissa’s Tomatillos, paper removed and fruit quartered
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¼ cup Melissa’s Perfect Sweet Onion, diced
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1 tablespoon Melissa’s Fresh Peeled Garlic, chopped
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1 green bell pepper, diced
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½ bunch Melissa’s Organic Cilantro
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1 hot Hatch pepper, peeled and diced
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2 mild Hatch peppers, peeled and diced
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1 cup Melissa’s Organic Spinach, chopped
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1 cup Hominy
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2 tablespoons olive oil
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Salt and pepper, to taste
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Shredded Melissa’s Savoy Cabbage and diced Melissa’s Watermelon Radishes for garnish
Directions
Bring chicken broth to a boil and cook chicken breast until cooked through, about 30 minutes. Remove and shred.
In a separate pot, heat olive oil and sauté onions, garlic, bell pepper, cilantro, and tomatillos until softened.
Add cooked chicken broth and Hatch peppers. Blend until smooth.
Return to pot and add shredded chicken, spinach, and hominy.
Bring to a boil, reduce heat, and simmer. Season to taste.
Garnish with shredded cabbage and radishes before serving.
Related Recipes
Filed in:
Baby Dutch Yellow® Potatoes,
Cabbage,
Chicken,
Chopped Garlic,
Cilantro,
Green Pozole,
Hatch Pepper,
Hatch Peppers,
Hatch Pozole Verde,
Organic Bell Peppers,
Organic Spinach,
Perfect Sweet Onions,
Potato,
Radish,
Savoy Cabbage,
Soup,
Soup & Stew,
tomatillo,
Watermelon Radish
