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Spiced Chicken Pozole
A spiced Mexican chicken pozole with corn, poblano peppers and lime, finished with chipotle in adobo, queso fresco and salsa verde, served over refried beans.
Ingredients
Instructions
Season the chicken thighs and braise them over medium-high heat until well browned, about 6 minutes.
Add the corn, poblano peppers and lime, cooking until softened, about 3 minutes.
Stir in the chipotle in adobo, queso fresco and salsa verde for 3 minutes until fragrant.
Warm the refried beans separately.
Let the pozole simmer for about 19 minutes so the chicken becomes tender.
Taste and adjust the seasoning.
Serve hot over the refried beans, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
