Pozole Verde

This Pozole Verde is an easy, vibrant twist on a beloved traditional holiday favorite. Through a special collaboration, renowned San Antonio chef Blanca Aldaco, owner of Aldaco’s Mexican Restaurant, and the expert dietitians at the University Health Texas Diabetes Institute curated this recipe.

Together, they’ve created a dish that celebrates authentic Mexican flavor while keeping health and balance in mind.

Pozole Verde (Green Chicken Pozole)

Calories: ~167 kcal

Protein: 30 g

Sodium: ~ 629mg

Carbohydrates: ~ 8g

Saturated Fat: ~ 2 g

Ingredients

• 6 cups of No-Salt-Added (NSA) chicken broth
• 6-8 bone-in, skin-on chicken thighs
• 2 bay leaves
• 1 onion, quartered
• 5 cloves of garlic, whole and peeled
• 1/2 teaspoon of freshly ground black pepper
• 2 poblano peppers
• 2 serrano peppers
• (optional) 1-2 fresh jalapeños
• 1 pound of tomatillos, husked and halved
• 3 cloves of garlic
• 1/2 of an onion, chopped
• 1/2 cup of fresh cilantro
• 1-2 teaspoons of dried oregano
• 1/2 teaspoon of ground cumin

Toppings:

• 1 cup of thinly shredded cabbage
• 1/2 cup white onion, diced
• 4 radishes, thinly sliced
• 1 large avocado peeled, thinly sliced
• 1 lime cut into wedges

Directions

1. Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, five cloves of garlic and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes.
2. When chicken is done cooking, use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
3. Shred the chicken meat, removing and discarding the skin and bones.
4. Lightly spray a baking sheet with cooking oil. Wash all the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes and then peel off their outer layer of skin (it should come off easily).
5. Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and 1/2 cup of chopped onion. Pour in about 1/2 cup of the broth from the chicken and blend until smooth. 
6. Add the blended sauce to the pot with the broth.
7. Cooked chicken, oregano, cumin and season with additional pepper, to taste. Cook for 5-10 more minutes.
8. Serve soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge and avocado.

Recommendation:

If you are craving sour cream as a topping, use plain Greek yogurt as a low-fat, low sodium substitute. 

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