Green Chile Pozole
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 cup Young Guns Hatch Valley Green Chile
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1 tsp sea salt
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½ tsp black pepper
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1 tsp cumin
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1 tsp ground coriander
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½ tsp oregano
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½ tsp garlic powder
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6 cups chicken broth
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1 28 oz can hominy, drained
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1 lb. boneless, skinless chicken thighs
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¼ cup fresh cilantro, chopped
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I lime, juiced
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1 14 oz can sweet corn kernels, drained
Instructions
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Heat oil in a large soup pan. Add onions, peppers and garlic. Cook for 3-4 minutes. Mix in salt, pepper, cumin, garlic powder, coriander and oregano.
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Cook for 30 seconds. Stir in broth, Hatch Valley Green Chile, hominy and chicken thighs. Bring to boil, reduce heat and simmer for 20-25 minutes, or until chicken is fully cooked.
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Remove chicken from pot and shred with two forks. Add chicken back to the pot. Stir in lime juice, corn kernels and cilantro. Simmer for another 5 minutes.
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Enjoy ☺