Chicken Pozole Verde
Pozole is a traditional Mexican soup that can be made with shredded chicken (or pork) and Carroll Shelby's Chicken Chili Seasoning. Tender chicken, plump hominy corn, charred chile peppers and tomatillos combine flavors in a rich, warming broth. Top each serving with sliced avocado, radishes, onion, cilantro, shredded cabbage and a squeeze of lime.
Ingredients
- 1 whole chicken
- 1 onion, roughly chopped
- 8 garlic cloves, peeled
- Water, about 4 quarts
- 1 Carroll Shelby’s Chicken Chili Seasoning
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and deveined
- 2 poblano peppers, seeded and deveined
- Salt and pepper, to taste
- 2 (15-ounce) cans white hominy, drained and rinsed
Garnishes:
- Chili Kit Cayenne Packet
- Sliced avocado
- Diced onion
- Thinly shredded cabbage
- Chopped cilantro
- Lime wedges
Directions
- Place the chicken, onion and garlic in a large pot. Add enough water to cover the chicken by 2 inches (about 4 quarts). Bring to a boil over medium heat. Reduce heat to maintain a simmer. Skim any foam from top of water. Let simmer until chicken is so tender it begins to fall off the bone (about 2 hours).
- Remove the chicken from the pot and place on a sheet pan to cool; remove the meat from the chicken, using a fork to shred it.
- Remove the onion and garlic from the broth with a slotted spoon and place in a blender with 2 cups of the broth and the contents of all chili seasoning packets, including the masa packet. Puree until emulsified; set aside.
- Strain the remaining broth out of the pot into a large container. Skim any fat off the top.
- Measure out 3 quarts of the broth and return it to the pot along with the pureed onion mixture.
- Char the tomatillos, jalapeños and poblanos in a hot cast-iron skillet. Measure out a cup of the remaining broth and puree it with the peppers in a blender; add the mixture to the pot. Salt and pepper the soup to taste; add the shredded chicken and the hominy to pot.
- Simmer for half an hour. Season with salt and pepper to taste, garnish as desired and serve warm.
- TIP: If you’re short on time, you can use your favorite pre-made chicken broth or bone broth (we recommend low sodium so you can control the salt level) and a rotisserie chicken. Shred the chicken and place the onion and garlic in a saucepan with 2 cups of broth, simmer until tender and follow the directions on Step 3.