Eosinophilic Esophagitis Friendly Pozole Verde with Chicken
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Learn more →Ingredients
6 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs
- 6 cups low-sodium chicken broth
- 1 medium white onion, halved
- 4 garlic cloves, smashed
- 1 tsp salt
For the green sauce
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeño peppers, stems removed
- ½ cup raw pepitas (pumpkin seeds)
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ medium white onion, roughly chopped
- 3 garlic cloves, peeled
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- 2 tbsp neutral oil (such as avocado or canola oil)
For the soup
- 2 cans (15 oz each) hominy, drained and rinsed
- salt and pepper, to taste
For serving
- 6 tostadas or tostada shells
- 2 cups shredded green cabbage
- 1 cup radishes, thinly sliced
- 1 medium white onion, finely diced
- 2 limes, cut into wedges
- dried oregano, for serving (optional)
- sliced avocado, for serving (optional)
Instructions
- 1
Place the chicken thighs in a large pot or Dutch oven with the chicken broth, halved onion, smashed garlic cloves, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 25–30 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching bone and pulls away from the bone easily.
- 2
Using tongs, transfer the chicken to a cutting board and let it cool for 10 minutes. Discard the onion halves and garlic from the broth and keep the broth in the pot over low heat. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
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