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Mexican
Chicken Pozole Verde
Herby green hominy stew with pepita body — big bowl, 315 calories, a garnish party on top.
342Calories
34.7gProtein
26gNet carbs
6.9gFiber
8gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g)
500 g
1 large can (500 g drained) white hominy
500 g
1½ cups (350 g) salsa verde
350 g
2 Tbsp (20 g) pepitas
20 g
1 onion (150 g), diced
150 g
4 cloves garlic
12 g
3⅓ cups (800 g) low-sodium chicken broth
800 g
2 tsp oregano + 1 tsp cumin + 1 tsp salt
10 g
shredded cabbage, to garnish
100 g
2 limes, in wedges
30 g
big handful cilantro
20 g
Method
- Toast the pepitas in the dry pot until they pop, then blend them with the salsa verde until smooth — this is the traditional thickener and it's doing quiet macro work too.
- Sweat the onion and garlic in the pot, add the chicken, broth, and spices, and simmer 18 minutes. Shred the chicken in the pot.
- Add the hominy and the pepita-verde blend; simmer 10 minutes to marry.
- Serve in big bowls and let everyone garnish: cabbage, cilantro, lime, and a few reserved pepitas.
Nutrition facts
Per serving.
Calories342
Total fat8 g
Total carbohydrate32.9 g
Dietary fiber6.9 g
Net carbs26 g
Protein34.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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