Mexican Green Soup Pozole

Mexican green soup pozole this is a traditional thick Mexican soup.

Ingredients

Soup ingredients

1 small homemade broth chicken up to 1.5 kg
2 cups fine corn grits
1 large head of yellow onion (peeled and roughly chopped)
150 grams celery root (diced)
1 large bunch of green onions, chopped
1 large bunch of cilantro (disassemble into delicate twigs with leaves)
1 large bunch of parsley (sort into leaves)
1 small green chilli (seed and cut into thin rings)
60 grams peeled pumpkin seeds (pre-fry in a dry skillet)
1 tablespoon dried oregano
Vegetable oil
Coarse sea salt

Ingredients for serving

1 avocado (pitted, spoon out the pulp and cut into thin slices)
2 celery stalks (cut into thin semicircles)
1 bunch of radish (remove greens, cut into thin circles)
1 bunch of lettuce (tear into small, free-form pieces)
2 limes (cut into four wedges each)
Corn chips
Sour cream (optional)

Directions

Heat 1 tablespoon of vegetable oil in a frying pan over high heat and fry the onions, carrots and celery root for a short time (3-4 minutes).
Prepare chicken broth in a large saucepan as recommended in the recipe on our blog.
When the chicken is tender, remove it from the pan and let it cool slightly. Then we remove the meat from the bone and disassemble it into small oblong pieces. We return to the saucepan with two litres of broth.
We add our sofrito, chilli, oregano and corn grits here. Bring to a boil, simmer over low heat, stirring occasionally, for about 20 minutes.
Turn off the heat, add cilantro, parsley and green onions to the broth. Salt to taste. Cover with a lid and let stand for 10 minutes.
Pour green soup pozole into plates. Put the mixture of ingredients for serving and a tablespoon of sour cream on top.
Serve immediately.

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