Shortcut Chicken Pozole Verde

Ingredients

• 2 tablespoons olive oil
• 1 medium Vidalia onion (diced)
• 6-8 medium garlic clove (minced)
• 1 pound tomatillos ( peeled and quartered)
• 16 ounces salsa verde (mild)
• 4.5 ounce can green chiles (undrained)
• 2-3 medium jalapeno pepper ( seeded and chopped, optional for heat)
• 1 teaspoon ground cumin
• 6 cups chicken broth ( or water)
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon black pepper
• 3 – 15 ounce cans hominy (I mixed yellow & white, drained & rinsed)
• 1 medium rotisserie chicken (deboned and chopped)
• 1/2 cup fresh cilantro (chopped )

Instructions

1. 1

   Set a large Dutch oven over medium heat. Add the oil to the pot. Add the chopped onion, garlic, and jalapenos. Sauté for 2 minutes.

2. 2

   Next, add the chopped chicken broth, tomatillos, salsa verde, green chiles, cumin, salt, and pepper. Bring to a low boil then, cover and reduce the heat to simmer. Simmer for 50 to 60 minutes.

3. 3

   Add the chicken to the pot, along with the rinsed hominy and cilantro. Stir to combine. Simmer another 10 to 15 minutes to warm the chicken and hominy. Taste, then add more salt and pepper, if needed. Keep warm until ready to serve.

4. 4

   --- To serve: ---

5. 5

   Ladle into bowls. Garnish the top with tortilla chips, sliced avocado, lime wedges, and cilantro.