Paleo Chicken Posole Verde
This is a savory Mexican stew loaded with flavor and freshness. It is traditionally made with hominy which is corn that has been treated with lye to cure it. In an effort to make this a paleo friendly recipe, I replace the hominy with potato. The potato isn't overcooked as it is meant to emulate the texture of hominy which has a nicely satisfying and somewhat chewy texture to it. This stew is hearty and flavorful with the shredded chicken and potatoes, while the tomatillos, jalapeño and cilantro balance it out- adding a fresh and zesty zing. Additionally, it is loaded with gut healing chicken broth, phytonutrient rich cilantro and sulfur rich onions and garlic which are excellent in maintaining cardiovascular health. I will definitely be making more of this for weeknight family dinners!
Ingredients
Feeds 2 hungry humans:
- 6 tomatillos, quartered
- 1/2 cup (packed) fresh cilantro
- 4 cups chicken broth (homemade best)
- 1 medium jalapeno diced (this can be adjusted to more or less depending on how much spice you prefer)
- 1/2 tsp. dried oregano
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 small/medium russet potato cut into small cubes
- 2 cups shredded chicken
- salt to taste
Directions:
In a soup pot over medium heat, saute the onion until translucent about 5 minutes
Add garlic and dried oregano and stir until fragrant about 20-30 seconds
Pour broth into the pot and add the tomatillos, cilantro and jalapeno
Simmer for about 10-15 minutes or until the tomatillo begins to soften
Using an immersion blender puree contents of pot while continuting to cook over medium heat
Add the chicken and potatoes and cook until the potatoes are 'al dente' approximately 15-20 minutes (this will depend on how small you cubed them)
Salt to taste and enjoy!