Chicken pozole verde with tomatillos and green chiles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken pozole verde with tomatillos and green chiles

Diabetes-Friendly, Carb-Conscious, Mediterranean, Dairy-Free, Gluten-Free, Soy-Free, Lean & Clean

2 Servings, 480 Calories/Serving

20 Minutes

Holy pozole! Our custom tomatillo sauce adds big flavor to this gluten-free, lean and clean version of a Mexican classic.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 cup cooked hominy
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • 2 teaspoons dried Mexican oregano
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 3 tablespoons dry-roasted pumpkin seeds
Chef's Tip
If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.

Make It Ahead
The pozole (Steps 1 through 3, minus finely chopping the onion garnish) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the pozole, adding 1 to 2 tablespoons water to thin the broth if needed, as you finely chop the onion and prepare the remaining garnishes (Step 4).
Ingredient IQ
Hominy is a popular ingredient in Mexico and the American South. The dried whole corn kernels are first soaked in an alkaline solution and then washed in a process called nixtamalization, which improves the nutritional value of the kernels. You might also know them from ground hominy (aka masa ormaíz molido) or hominy grits (maíz machacado).

Nutrition per serving

Calories 480, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 280mg (12% DV), Total Carb. 40g (15% DV), Fiber 12g (43% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 33g

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the pozole ingredients

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup] for garnish.
  • If using the jalapeño, remove the stem, ribs, and seeds; coarsely chop the jalapeño. Wash your hands after handling.
  • Rinse the hominy.

2

Prep and sear the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.

3

Cook the pozole

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the coarsely chopped onion and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the tomatillo simmer sauce base, hominy, oregano, chicken and any accumulated juices, and 1¼ cups [2½ cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
When the pozole is almost done, prepare the remaining garnishes.

4

Prep the remaining garnishes

  • Cut the lime into wedges.
  • Strip the cilantro leaves from the stems.

Serve

Transfer the pozole to individual bowls and garnish with the cilantro, pumpkin seeds, and finely chopped onion. Serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Rinse the hominy.
  • Measure the water for the pozole.
  • Strip the cilantro leaves.
  • Garnish the pozole.