Ingredients

The following ingredients have 8 Servings
  • 1-1/2 pounds bone-in skinless chicken thighs
  • 4 cups unsalted chicken stock
  • 1-1/2 teaspoons kosher salt
  • 1/4 cup DAVID® Pumpkin Seeds, Roasted & Salted
  • 1 jar (16 oz each) Frontera® Tomatillo Salsa
  • 1 teaspoon Mexican oregano
  • 2 cans (15 oz each) white hominy, drained
  • 1 heart romaine lettuce, shredded
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped white onion
  • 2 fresh radishes, thinly sliced
  • 1 large avocado, pitted, peeled, chopped
  • 1 medium lime, cut into wedges

Instruction

  • Place chicken in a Dutch oven. Pour in chicken stock and salt; bring to a boil. Reduce heat and simmer until chicken is cooked through (165°F), 15 to 20 minutes. Remove chicken from broth and set aside to cool until easy enough to handle.
  • Pour pepitas into mini food processor and pulse until they are very finely chopped. Pour pepitas, salsa, oregano, and hominy into pot.
  • Shred chicken into bite-sized pieces and add to soup. Heat until chicken is warmed through. Serve chicken pozole verde with lettuce, cilantro, onion, radishes, avocado, and lime wedges.