Chicken Pozole Verde with Smoked Chicken and Tomatillos

Ingredients

• 2 tbsp Olive oil
• 1 medium Red onion (diced)
• 1 medium Yellow onion (diced)
• 2 whole Zucchini Squash (diced)
• 1 large Poblano Pepper (deseeded and deveined, diced)
• 16 oz Salsa Verde
• 6 cups Chicken Stock
• 2 Smoked Chicken Halves
• 28 oz Canned White Hominy (pozole)
• 1 cup Fresh Cilantro (finely chopped)
• 1 Lime (quartered)
• 1 Avocado (diced)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 teaspoon Cumin
• 1/2 teaspoon Dried oregano
• 1 teaspoon Paprika
• Tortilla chips

Instructions

1. 1

   Heat dutch oven on medium heat. Add red and yellow onions and saute for 5 minutes.

2. 2

   Add poblano pepper and squash and saute another 2-3 minutes seasoning with half of the spices and dried oregano.

3. 3

   Add stock to the pot, bringing to boil and then reduce to simmer.

4. 4

   Add smoked chicken, and the remaining seasoning and simmer for 15-20 minutes. Add the salsa verde the last 10 minutes of cooking.

5. 5

   Add cilantro sprigs plus juice from the lime to the pot. Stir and simmer for another 5 minutes.

6. 6

   Serve with avocado and tortilla chips. Enjoy