Cinco de Mayo is an annual celebration that commemorates the Mexican army’s defeat of the French army in a battle on May 5, 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken is the perfect dish for the occasion.

Ingredients for the salsa:

• 8 ounces fresh tomatillos, husked, rinsed and quartered (or cut into sixths, if large)
• 1/2 cup coarsely chopped scallion (white and light green part)
• 1/2 cup lightly packed cilantro, leaves and stems
• 1 1/2 tablespoons coarsely chopped serrano (with the ribs and seeds)
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• For the pozole:
• 1 cup finely chopped onion
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 3 1/2 to 4 cups shredded or cubed rotisserie chicken
• One 30-ounce can hominy, rinsed and drained
• Kosher salt
• Shredded sharp cheddar, tortilla chips, lime wedges and fresh cilantro for garnish

Preparation:

Make the salsa: In a food processor combine all the ingredients and pulse until the mixture is almost smooth with some small chunks in it.
Make the pozole: In a large saucepan cook the onion in the oil over medium heat until the onion is softened, about 5 minutes. Add the salsa, bring to a simmer and cook, stirring occasionally for 10 minutes. Add the broth, bring to a boil and simmer, partially covered for 10 minutes. Add chicken, hominy and salt to taste; cook just until heated through. Ladle into bowls and serve with all the garnishes on the side.

Nutrition information per serving:
536 calories
17 g fat
28 g carbohydrates
6 g fiber
62 g protein