Rotisserie Chicken Pozolewith broccoli and salsa verde
Pozole is a Latin stew traditionally made with pork and hominy (hominy is what grits are made of), but we're going to switch it up and make it with convenient rotisserie chicken instead. To flavor this stew, you'll make a salsa verde (that's green for those non-Spanish speakers) that you can enjoy with chips too!
Ingredients
- Jalapenos - 1, halved and seeded ((the more heat you want, the more seeds you shoud leave in))
- Peppers, Anaheim - 1, cored and halved ((sub 1/2 a green pepper if you can't find an Anaheim))
- Tomatillos - 1/2 lb, husked and halved ((it looks like a green tomato with a husk on the outside. Pick small firm ones.))
- Onion - 1/4, peeled
- Garlic - 1 cloves, peeled
- Lime - 1/2, juice of
- Salt - 1/4 tsp
- Rotisserie chicken - 1/2, shredded
- Onions - 1, diced
- Broccoli - 1 head, chopped
- Hominy - 1 can, drained and rinsed ((can be found in a can in the Latin food section usually in larger cans, which is fine))
- Cooking oil - 2 Tbsp
- Chicken stock - 6 cups
- Homemade salsa verde - 1 cup, ingredients listed separately
- Hot sauce - for serving
- Tortilla chips - for serving
Nutrition Facts
Prep
- Jalapenos {Follow this video just for the halving part} / Anaheim peppers / Tomatillos / Onion - Double if you're making Wednesday's "Chicken and Kale Tacos" which also calls for salsa verde. Prep as directed. Tomatillos can be a bit sticky once you remove the husk - that's normal. Just give them a rinse. (Can be done up to 5 days ahead)
- Make salsa - Situate top rack about 6" (15 cm) below broiler. Turn on broiler. Place ingredients on a sheet pan and brush with oil and sprinkle with salt. Broil for 10 to 15 minutes, turning midway through. Place broiled ingredients in a food processor. Add garlic cloves, lime juice, and salt. Puree until a salsa forms. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
- Rotisserie chicken - If making Wednesday's meal, just break down the entire chicken. Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
- Onions / Broccoli / Hominy - Prep as directed.
Make
- Heat a >5 quart Dutch oven over medium-high heat. Add 2 tbs. (30 ml)cooking oil, and then onions to the heated oil with a dash of salt. Saute until softened, ~3 minutes.
- Next add in broccoli, hominy, stock, and 1 cup (236 ml) of salsa verde. Cover and bring to a boil. Add in chicken and then simmer uncovered for another 3 to 5 minutes until broccoli is cooked through to the tenderness you want. If you have quinoa leftover from Monday's fish, you can add it into the soup. Season to taste with more salsa verde, salt, pepper, or hot sauce. Enjoy with chips and more salsa verde (if you doubled for Wednesday's meal, remember to save half!).
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Reviews
This meal has 15 reviews
I LOVED making the salsa verde. So fun and easy. The soup was good, I think it could have had a bit more flavor, but I enjoyed how easy it was to throw together.
Salsa verde is amazing, but the soup was underwhelming. The broccoli just wasn't what anyone wanted, and I ended up with far, far too much hominy left over from my enormous yet only $3 can. What am I going to do with it now?
This was so easy to make and had a great flavor. I was crunched for time, so I used bottled salsa verde instead of making my own. I love that this had leftovers for lunch the next day.
The salsa verda is so good on its own
Vegetables turned out amazing!
I only put in 4 cups of broth, since my husband isn't a huge fan of soups. I thought this was pretty good, and it came together really quickly.