A healthy and nourishing chicken pozole verde soup that's gluten and dairy-free, perfect for batch cooking. With a mix of charred tomatillos, peppers, and seasoned chicken, this comforting dish provides protein and nutrients for the week ahead.
1: Add 2 tbsp olive oil to a large stock pot over medium high heat.
2: Once hot, add tomatillos, onion, and peppers to hot oil and sauté until lightly charred in some areas.
3: Add in chicken, season generously with salt, pepper, and oregano, then pour bone broth over top.
4: Cover and simmer until chicken is cooked through and veggies are tender, about 45 minutes.
5: Remove chicken from broth and set aside.
6: Strain off veggies, reserve broth, and transfer veggies to a high-speed blender along with cilantro and the juice of one lime.
7: Blend until almost smooth.
8: Heat 1 tbsp olive oil in the stock pot over medium heat.
9: Add in contents of blender and sauté for 15-30 seconds until fragrant.
10: Stir in broth, then shred chicken and transfer shredded chicken to soup along with hominy.
11: Adjust seasoning as needed.
12: Serve topped with avocado, lettuce, radish, jalapeno slices, and cilantro with a squeeze of fresh lime.
