Chef Marco Zapien
Hatch Pozole Verde
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
30 minutes
Cook Time
50 minutes
Author:
Chef Marco Zapien
Flavorful comfort food and hearty, too! Plenty for six to eight, or as leftovers.
Ingredients
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1 pound 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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3 Melissa’s Hot Hatch Peppers, roasted, peeled and diced
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1 cup Melissa’s Dutch Yellow® Potatoes, 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 add the chicken breast until cooked through (approximately 30 minutes). Remove from broth and shred.
In a saucepot, heat the olive oil and sauté the onions, garlic, bell pepper, cilantro, and tomatillos until softened.
Add the chicken broth and hatch peppers and blend until smooth.
Add the potatoes and simmer until tender.
Add the shredded chicken, spinach and hominy and bring to a boil.
Reduce heat and season with salt and pepper and serve.
Garnish with shredded cabbage and diced radishes.
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
