This salsa verda chicken soup combines a number of Mexican flavors and makes for a sizzling Paleo meal. Stir up a bowl tonight!
In my sausage and cauliflower rice posting, I talked about how versatile this vegetable is in removing grains from a meal, and recently I tried to disguise cauliflower in a green pozole-type soup in place of the hominy.
My kids get a kick out of hominy, or "giant corn," as they call it. I was afraid they might pick out the cauliflower once they figured out mom tried to trick them, but they ate it. Without complaining, even. And I give all the credit to the salsa verde that flavors the soup so well.
Salsa verde is one of my most favorite things in the whole world, and I think the cauliflower did a decent job replacing the hominy!
Many of the ingredients in this soup need lots of preparation, but you can do all of it ahead of time. Yep, all of it -- grilling and prepping the poblanos, the chicken and dicing all of the vegetables. It comes together really quickly after that!