Pozole Verde de Pollo Fácil

Ingredientes

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 1 large poblano pepper, cored and diced
• 3 cloves garlic, minced
• 3 cans (4 oz) Old El Paso™ Chopped Green Chiles
• 6 cups chicken stock
• 2 (14-ounce) cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 1 teaspoon salt, or more/less to taste
• garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges

Preparación

1. 1

   Heat oil in a large stockpot over medium-high heat. Add onion and poblano and sauté for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and sauté for an additional minute, stirring occasionally.

2. 2

   Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.

3. 3

   Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.

4. 4

   Serve warm, topped with your desired garnishes.