Chicken pozole verde with tomatillos and green chiles
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Family-Friendly
20 – 35 Minutes
Holy pozole! This clean-eater's version of a Mexican classic is as healthy as it is delicious, relying on mild green chiles and an (optional) spicy fresh chile for big flavor.
In your bag
- 1 red onion
- 2 or 3 cloves peeled fresh garlic
- 1 green or red fresh chile (such as jalapeño or serrano) (optional)
- 1 cup cooked hominy
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 6 ounces crushed tomatillos
- ¼ cup diced mild green chiles
- 2 teaspoons dried Mexican oregano
- 1 lime
- 3 or 4 sprigs fresh cilantro
- 2 tablespoons roasted pumpkin seeds
Make It Leaner
Skip the pumpkin seeds and you’ll drop 50 calories and 4.5 grams of fat from each serving. Turn the dish into 3  servings and you’ll shed 140 calories and 6 grams of fat from each.
A popular ingredient in Mexico and the American South, hominy is made from whole corn kernels soaked in an alkaline solution and then washed. The process, which is called nixtamalization, improves the nutritional value of the kernels. You might also know ground hominy as masa or hominy grits.
Make It Ahead
The pozole (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. About 20 minutes before serving, gently rewarm the pozole and prepare the garnishes (Step 4).
Calories: 430, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 470mg (20% DV), Carbohydrates: 33g (11% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.