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Enjoy the flavor boost of blistered and blackened vegetables in soup

Green Pozole with Chicken

2 hours 1 hour active

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Green Pozole with Chicken

For layers of flavor, we use both whole toasted coriander and cumin seeds for the broth, and ground spices sauteed in with the onions. The soup's heat hinged on the jalapenos. For more heat, use serranos or include the chilies' seeds. If you can’t find fresh tomatillos, you can substitute a can of tomatillos or diced tomatoes, drained. The broth and chicken can be made 1 day ahead and refrigerated separately before proceeding. However, shred the chicken while it's still warm. We liked garnishing the soup with chopped avocado, sliced jalapenos, crumbled queso fresco and fried tortilla strips.




Don't leave out the tomatillos. They give the soup acidity and texture.

2 hours

1 hour active

Debra P.

This recipe has a ton of flavor for not much work, my kind of recipe. I had a can of hominy in my pantry, I had no idea why because I grew up in Seattle and did not even know what hominy was, it was just waiting for me to see this recipe on Milk Street TV.

Jovanna K.

I have to say, this is one of my favorite soups. So bright and tangy with layers of flavor. I used bone in chicken thighs instead of drumsticks and cut off a fair amount of skin. I also find grinding my own coriander and cumin seeds lends to better flavor. I had some leftover cooked white rice that I added at the end for a bit more body.
This recipe will take more time to make than you would expect. That being said, it is worth it if you have the time.

Jon S.

Oh, yes! Used two bags of Quorn Tenders to make a veggie version and it worked like a dream. I put the Tenders and garlic in cheesecloth for easier transfer.

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