Hey everyone! Spring break is over and I have a wealth of recipes to post! We had a lot of fun skiing and tubing (translation: falling and falling) this past week but I’m glad to be back to my home and kitchen.
I figure this recipe is perfect for cold rainy days, which have been all too common this winter in Athens. My inspiration for this recipe was some green chicken pozole I tried at Taste of Athens from Agua Linda. It was delicious and warming, and I wanted to create a recipe that did the same but in less time, because I am lazy and don’t like the idea of standing over a simmering pot for hours. Laziness prevailed and this recipe was born. I hope you’ll enjoy it!
Tomatillo Chicken Pozole
3 cups chicken broth
1 cup canned hominy
1/2 cup salsa verde
3-4 tomatillos, husks removed and diced
1/2 yellow onion
2 tsp minced garlic
4 oz chicken breast, cut into cubes
1 1/2 tsp cumin
1/4 tsp cayenne pepper
Sliced red cabbage
Thinly sliced red radishes
Corn tortilla strips
1. Combine cumin, onion, cayenne pepper, salsa verde, chicken broth, hominy and tomatillos in a pot and simmer over medium heat for 5 minutes.
2. While the broth mixture is simmering, spray a frying pan with the cooking spray and cook chicken over medium heat for 5-7 minutes, or until no longer pink.
3. Transfer the chicken to the chicken broth mixture and simmer over low heat for another 5 minutes.
4. Serve with garnishes- the more the better!