Green Pozole

(from jjessary’s recipe box)

Amount Per Serving
Calories: 243
Total Fat: 6.5g
Cholesterol: 57mg
Sodium: 916mg
Total Carbs: 20.1g
Dietary Fiber: 3.6g
Protein: 23.9g

Source: All Recipes

Prep time: 20 minutes
Cook time: 300 minutes
Serves 8 people

Ingredients

  • 1 dried pasilla chile (chile negro)
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup Herdez® Salsa Verde
  • 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
  • 1 pound chicken breast, cut into 1-inch cubes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons dried Mexican oregano
  • 1 tablespoon ground cumin
  • 1 (4.25 ounce) can diced green chiles
  • 2 (15 ounce) cans hominy
  • fresh cilantro (optional garnish)
  • sliced radishes (optional garnish)
  • onion (optional garnish)
  • shredded red cabbage (optional garnish)
  • fried tortilla strips (optional garnish)
  • fresh jalapenos, chopped (optional garnish)
  • avocado (optional garnish)

Directions

  1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well.

  2. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

  3. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.

  4. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

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