DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly

Tomatillo Chicken Pozole

Name: Tomatillo Chicken Pozole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 oz chicken thigh, patted dry; 2 can white hominy, drained and rinsed; 12 oz tomatillos, husked and chopped; 6 oz yellow onion, diced; 2 garlic clove, minced; 4 cup low-sodium chicken broth; 4 oz fresh spinach, chopped; 1/2 fresh cilantro, chopped; 4 tsp canola oil; 1 tsp ground cumin; 1 tsp kosher salt; 1/4 tsp black pepper

A bright green Mexican-style hominy stew with chicken, tomatillos, spinach, and cilantro.

Generative AI

Calories: 520
Protein: 43g
Carbs: 57g
Fat: 12g

Per serving

Ingredients

For 4 servings · 40 min total

chicken thighpatted dry20 oz
white hominydrained and rinsed2 can
tomatilloshusked and chopped12 oz
yellow oniondiced6 oz
garlic cloveminced2
low-sodium chicken broth4 cup
fresh spinachchopped4 oz
fresh cilantrochopped1/2
canola oil4 tsp
ground cumin1 tsp
kosher salt1 tsp
black pepper1/4 tsp

Instructions

1Finely chop the tomatillos, dice the onion, and mince the garlic. Pat the chicken dry without rinsing it, then season it with the kosher salt and black pepper.
2Heat the canola oil in a pot over medium heat. Add the chicken and sear 3-4 minutes per side, until browned. Transfer it to a plate, then wash the board, knife, plate, and hands with soap and water before touching anything else.
3Add the onion and garlic to the pot, season lightly with salt, and cook 3-4 minutes, until translucent and fragrant. Add the tomatillos, ground cumin, broth, and hominy; scrape up the browned bits.
4Return the chicken to the pot, cover, and simmer 12-15 minutes, until the chicken is tender and its thickest part reaches 165°F (74°C).
5Shred the chicken in the pot. Stir in the spinach and cilantro and simmer 1-2 minutes, until the spinach wilts and the broth tastes bright and seasoned.

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Tomatillo Chicken Pozole

Ingredients

Instructions

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