Chicken Posole Verde

2 hours ago 1

Democracy Dies successful Darkness

This greenish mentation of the accepted Mexican stew is made with a profoundly savory yet lively-tasting basal of tomatillos, cooked and pureed with onions, garlic, jalapeño, cilantro and toasted pumpkin seeds. Thanks to a mates of strategical shortcuts -- utilizing canned hominy and shredded, cooked chickenhearted from a rotisserie vertebrate -- it comes unneurotic successful little than an hour.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

For the posole

Water
1 lb tomatillos, stemmed, husked and rinsed well
1/2 tiny achromatic onion
3 cloves garlic
1/2 cupful raw, hulled pumpkin seeds (pepitas)
1 to 2 mean jalapeño peppers, stemmed, chopped successful fractional lengthwise and seeded
1/2 cupful packed caller cilantro leaves
1 spoon dried oregano
1 spoon kosher salt
4 cups no-salt-added chickenhearted broth
Two 15-ounce cans hominy, drained and rinsed (3 1/3 cups)
4 cups cooked, shredded chickenhearted (from a 3-pound rotisserie chicken)

For serving

Fresh cilantro leaves
Flesh of 2 ripe avocados, diced oregon chopped into chunks
Thinly sliced radishes
Lime wedges
Chopped reddish onion

Nutritional Facts

Per serving

Calories
320
Fat
10 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
500 mg
Cholesterol
50 mg
Protein
25 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Kara Elder.

Published January 28, 2016

Updated March 15, 2026