top of page
< Back

HATCH GREEN CHILI & CHICKEN POZOLE

Soup
  • 2 tablespoons olive oil

  • 1 yellow onion- diced

  • 1 green bell pepper- diced

  • 1 cup sweet corn

  • 3 cloves garlic- minced

  • 2 cups mild roasted Hatch green chiles- chopped or diced

  • 2 teaspoons ground cumin

  • 1 tablespoon garlic powder

  • 1/2 tablespoon onion powder

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 quart chicken stock

  • 3 cups cooked shredded chicken

  • 1 -15-ounce can cannellini beans- drained

  • 1/2 cup fresh cilantro- chopped

  • 1/4 cup water 1 lime juice


Tortilla Strips
  • 10 small corn tortillas, quartered or sliced into 1/4 inch strips

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 1 teaspoon chili powder




DIRECTIONS

Preheat oven to 400˚F.


In a bowl mix olive oil, salt, sugar, and chili powde with the corn or flour tortilla cut into strips or triangles. Spread on a baking sheet lined with parchment paper. Bake for 10 to 13 minutes. Remove and let cool.


In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes. Add roasted green chiles to the pot along with the cumin, paprika, garlic powder, onion powder, salt, and pepper, chicken and chicken stock. Simmer. Add lime juice to the chili, taste, and adjust for seasoning.


Serve garnished with avocado, cilantro, and tortilla chips.


bottom of page