Jalisco Green Pozole with Chicken (Pozole Verde Tapatío)
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Ingredients
- 700 g chicken thighs, bone-in
- 800 g tinned hominy or white corn
- 400 g tinned tomatillos
- 60 g pumpkin seeds
- 1 onion
- 2 garlic cloves
- 1000 ml chicken stock
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 40 g
- Carbohydrate
- 39.1 g
- of which sugars
- 9.9 g
- Fat
- 32 g
- of which saturates
- 7.8 g
- Fibre
- 8.4 g
- Salt
- 4.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, half the onion and the chicken stock into a large pan and simmer for 25 minutes until the chicken is cooked through with no pink remaining.
- 2
Remove the chicken, shred the meat and discard the bones, then return the stock to the pan.
- 3
Toast the pumpkin seeds in a dry pan for 2 minutes, then blend with the tinned tomatillos, remaining onion, garlic cloves and fresh coriander.
- 4
Stir the blended sauce and shredded chicken into the stock with the tinned hominy and simmer for 10 minutes.
- 5
Ladle into bowls to serve.
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