Chicken Pozole Soup

This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. 

1 ½ Tbsp olive oil

½ cup diced yellow or white onion

1 to 2 cloves garlic minced.

1 jalapeno – seeded and minced.

½ tsp chili powder

¼ tsp ground cumin

2 ½ lbs chicken (bone in, skin on, organic chicken – dark or mixed pieces of meat)

6 cups low sodium chicken broth

2 cups carrots chopped.

8 oz salsa verde

16 oz tomatillos (chopped)

1 can (29 oz) Mexican style hominy, drained and rinsed.

¼ tsp dried cilantro (or if using fresh – ¼ cup)

1 Tbsp lime juice

Heat olive oil in a large pot over medium heat.  Add onion and sauté 5 minutes then add jalapeno, garlic, chili powder, and cumin and sauté one minute longer.  Add chicken and cook to brown. 

Add chicken broth, carrots, salsa verde, tomatillos, and hominy.

After the chicken has cooked to tender, remove chicken pieces from the soup and dice, then return to the soup and heat through.

Add cilantro and lime juice and continue to heat until ready to serve.

Serve with;

Chopped cabbage

Shredded Monterey Jack or Cheddar Cheese

Sour Cream

Diced avocado

Pumpkin seeds or pepitas

Tortilla chips