Perullo Press

Spicy Pozole Soup

1.5 lbs. Chicken Breast, cooked and shredded
10 Cups Water
3 tsp Better Than Bouillon Chicken Base
2 Tbsp Olive Oil
2 Garlic Cloves, minced
1 Baby Leek, diced
3 Tomatillos, husks removed and pureed
3 Jalapeños, pureed (use less if you don’t want it too spicy)
1/2 Pint Cherry Tomatoes, diced
1 tsp  Ground Cumin
4 Green Onions, chopped
1/2 Cup Chopped Cilantro
3 Cans (15.5oz) Hominy
3 Avocados, cubed
2 Limes
Extra Jalapeños, for garnish
Salt & Pepper

(1) Put the chicken breast and water into a large pot and bring it to a boil. Boil the chicken breast in about 10 cups of water for 10-15 minutes or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Strain the water and add the chicken base to the water to make your chicken stock. Set the stock aside.

(2) Heat 2 tbsp of olive oil in a your large soup pot and brown the minced garlic. Add the diced baby leek to the pan. Saute for 2-3 minutes until the leek softens and then add the pureed tomatillos and jalapeños. Saute on high heat for about 5 minutes until the mixture goes from a bright green to a duller green. Add the cherry tomatoes, green onion, ground cumin, cilantro, and the chicken stock to the pot.

(3) Then add the hominy to the pot and continue to cook the soup over medium heat while you shred the chicken. Add the shredded chicken to the pot. Bring the soup to a boil and turn it off. Season with salt and pepper to taste. Serve the soup with fresh cubed avocado, and/or freshly sliced jalapeños, and a lime wedge


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This entry was posted on December 10, 2015 by in Uncategorized.
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