Chicken Pozole

Tangy, spicy, filling chicken soup that is ready in just over an hour! 

Chicken Pozole 

Ingredients 
1-2 Tbsp EVOO
1 Large Yellow Onion, Diced
1 1/2 pounds tomatillos, husked and quartered
6 cloves of Garlic, smashed
3 Jalapeños, halved and seeded if desired
2 lbs Boneless, Skinless Chicken Thighs
6 cups Low Sodium Chicken Stock
2-15oz cans Hominy, drained.
Kosher Salt & Pepper

Toppings:
Jalapeños, Radish, Limes, Cilantro, Tortilla Chips

Instructions:

In a large dutch oven over medium heat, add EVOO and onions, cooking until translucent and just barely browning. Once browned, add in tomatillos, garlic, and jalapeños. Continue to cook until they are just starting to soften. At that point, add in chicken thighs and cover with the stock. Season with a hefty amount of salt and pepper. Turn up to medium-high and bring to a rolling boil. Turn down to medium and simmer for 40 minutes or so until the chicken is fork-tender. Remove the chicken, place it on a cutting board, and shred it with two forks. Before adding the chicken back to the soup, transfer all the solids to a blender and purée. If you don’t have a big blender or don’t want to clean the blender, an immersion blender will work just fine. Add the hominy and chicken to the stockpot. Let cook over medium for 15 minutes. Serve with sliced jalapeños, radishes, tortilla chips, cilantro leaves, lime slices, or whatever else you’d like to top it with.