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Matty Matheson Pollo Verde Soup Recipe

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Green Chile Chicken Pozole (Pozole Verde de Pollo) FlippedOut Food
Green Chile Chicken Pozole (Pozole Verde de Pollo) FlippedOut Food from www.flippedoutfood.com

Description

If you're looking for a hearty and delicious soup recipe, look no further than Matty Matheson's pollo verde soup. This soup is packed with flavor, thanks to the combination of tender chicken, spicy jalapenos, and fresh herbs. It's perfect for a cozy night in, or for serving up to a crowd at your next gathering.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 jalapenos, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 6 cups chicken stock
  • 1 can cannellini beans, drained and rinsed
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh parsley, chopped
  • Salt and pepper, to taste
  • Lime wedges, for serving

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Method

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a Dutch oven or large pot over medium heat.
  3. Add the chicken and cook until browned on all sides, about 10 minutes.
  4. Remove the chicken from the pot and set aside.
  5. Add the onion, garlic, and jalapenos to the pot and cook until softened, about 5 minutes.
  6. Add the cumin, oregano, and smoked paprika and cook for another minute.
  7. Add the chicken stock and bring to a boil.
  8. Add the chicken pieces back to the pot, along with any juices that have accumulated.
  9. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
  10. Add the cannellini beans, cilantro, and parsley to the pot and simmer for an additional 10 minutes.
  11. Season with salt and pepper to taste.
  12. Serve hot, with lime wedges on the side.

Notes

This recipe can easily be doubled or tripled to serve a larger crowd. If you're looking for a spicier soup, leave the seeds in the jalapenos.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 375
  • Protein: 34g
  • Fat: 19g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 470mg

Recipes FAQ

Can I use boneless, skinless chicken breasts instead of a whole chicken?

Yes, you can use boneless, skinless chicken breasts instead of a whole chicken. However, the soup will not be as flavorful.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Follow the same steps for browning the chicken and sauteing the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Can I freeze this soup?

Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Recipe Tips

  • For even more flavor, try using homemade chicken stock instead of store-bought.
  • Feel free to adjust the level of spiciness by adding more or less jalapenos.
  • Serve this soup with some crusty bread or tortilla chips for a satisfying meal.

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