Posole Verde is a traditional Mexican soup that is delicious and easy to prepare. This is a salsa verde based soup made with chicken and homily, a large corn or maíz that is soaked in lime and salt and expands the corn kernel 3x it’s size! This soup is flavorful and healthy that will have you coming back for more!
1 (25oz) can hominy corn
2 chicken breasts
2 chicken thighs
1 garlic head plus 4 cloves of garlic
1 Yellow Onion 1/2 half onion for salsa, other half for topping
1 serrano pepper
1 bunch cilantro
1/3 cup husked pumpkin seeds
1 cup water
1 TBSP salt
1 TBSP dried oregano
1/4 shredded cabbage
1 bunch radishes, sliced
1 avocados, sliced
4 Limes, sliced in wedges
1 bag of tostadas (Guerrero)
Step 1: Open the can of hominy, strain and rinse the kernels.
Step 2: Put the corn kernels in the largest pot you have, remember that you will cook the corn and chicken together.
Step 3: In a large pot, add water, salt and most of garlic cloves, chicken breasts and bring to a boil, about 25-30 minutes.
Step 4: Make sure chicken is boiled and cooked thoroughly and then remove chicken breasts and thighs from the pot and turn off heat on pot.
Step 5: In a large bowl, place the cooked chicken breasts and thighs and with a hand mixer (or manual) shred the chicken.
Step 6: Prepare the salsa verde, and in a blender add 4 peeled garlic cloves, Serrano pepper, husked pumpkin seeds (pepitas), peeled tomatillos, cilantro, salt and oregano and water
Step 7: Once salsa verde is blended, turn pot back on and add salsa to homemade chicken broth along with homily and chicken. Add salt and oregano TT and let the soup come to a boil and simmer for 10 minutes.
Step 8: Prep the posole toppings, shred the cabbage, dice the onions, slice the radishes in rounds, slice the avocados, and slice the limes into wedges.
Step 9: Pour soup into bowls and add desired toppings, eat with tostadas.