Minutes Prep time: 25
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
1-1/2 pounds bone-in skinless chicken thighs
4 cups unsalted chicken stock
1-1/2 teaspoons kosher salt
1/4 cup DAVID® Pumpkin Seeds, Roasted & Salted
1 jar (16 oz each) Frontera® Tomatillo Salsa
1 teaspoon Mexican oregano
2 cans (15 oz each) white hominy, drained
1 heart romaine lettuce, shredded
1/4 cup chopped fresh cilantro
1/4 cup finely chopped white onion
2 fresh radishes, thinly sliced
1 large avocado, pitted, peeled, chopped
1 medium lime, cut into wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 21 mg | 2% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 59 mg | 20% |
| Total Fat | 10 g | 15% |
| Iron | 2 mg | 9% |
| Calories | 219 kcal | 11% |
| Sodium | 953 mg | 40% |
| Protein | 17 g | 34% |
| Saturated Fat | 2 g | 10% |
| Sugars | 1 g | 0 |
| Vitamin C | 15 mg | 25% |
Place chicken in a Dutch oven. Pour in chicken stock and salt; bring to a boil. Reduce heat and simmer until chicken is cooked through (165°F), 15 to 20 minutes. Remove chicken from broth and set aside to cool until easy enough to handle.
Pour pepitas into mini food processor and pulse until they are very finely chopped. Pour pepitas, salsa, oregano, and hominy into pot.
Shred chicken into bite-sized pieces and add to soup. Heat until chicken is warmed through. Serve chicken pozole verde with lettuce, cilantro, onion, radishes, avocado, and lime wedges.
Chicken Pozole Verde
