Soups & creams
Green Chicken Pozole
Hominy pozole with tomatillo and pumpkin seed green sauce.
Gluten-free
Ingredients
- 700 g chicken breast
- 2 cans hominy corn, drained
- 500 g tomatillos
- 3 serrano peppers
- 1/2 cup roasted pumpkin seeds
- 1 bunch cilantro
- 1 onion
- 3 garlic cloves
- 1.2 liters chicken broth
- Salt to taste
Step-by-step
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- Cook the chicken with half an onion, 1 garlic clove and 1 liter broth: 30 min/Varoma/reverse/spoon speed. Set aside the shredded chicken and the broth.
- Put the tomatillos, serrano peppers, half the onion, 2 garlic cloves and the cilantro in the mixing bowl. Cook 10 min/100°C/speed 1.
- Add the roasted pumpkin seeds and blend 1 min, gradually increasing speed 5-10.
- Add the reserved broth, hominy and shredded chicken. Set 20 min/100°C/reverse/spoon speed.
- Adjust the salt and serve with lettuce, radish, onion and lime.
Tips
- Dry-toast the pumpkin seeds for more flavor.
- If it gets too thick, add more hot broth.
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