Pozole Verde

Ingredients

• 1 lb tomatillos
• 1 poblano pepper
• 2 jalapeño peppers, chopped
• 2 tbsp olive oil
• 1/2 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups shredded roasted chicken
• 1/4 tsp ground cumin
• 1 tsp dried oregano and kosher salt, to taste
• 1 avocado
• 1 lime, sliced into wedges

Preparation

1. 01

   Preheat the oven to 375°F.

2. 02

   Remove the husks and rinse the tomatillos.

3. 03

   Place the tomatillos and the poblano pepper on a baking sheet.

4. 04

   Roast in the oven for 30 minutes.

5. 05

   Remove from the oven and let cool.

6. 06

   Meanwhile, heat a pot or Dutch oven over medium-high heat.

7. 07

   Add the oil, onion, and garlic, and sauté until tender.

8. 08

   Peel off as much skin from the jalapeños as you can and discard it along with the seeds and stem. Chop the jalapeños and add them to the sautéed onions.

9. 09

   Pour in the broth, oregano, and cumin, and bring to a boil.

10. 10

    Once boiling, immediately reduce the heat to low.

11. 11

    Add the shredded chicken to the pot and let it simmer.

12. 12

    Meanwhile, place the tomatillos in a food processor and blend until smooth.

13. 13

    Pour into the pot. Taste and add salt and pepper as needed.

14. 14

    Serve topped with avocado and cilantro, with a lime wedge to squeeze over.