Description
Chicken Pozole Verde is a traditional Mexican green pozole soup made with tender chicken thighs simmered in a flavorful tomatillo and green chile broth, combined with hominy and topped with fresh, vibrant garnishes. This comforting soup is perfect for a hearty meal and showcases authentic Mexican flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 jalapeño pepper, seeded, deveined and chopped
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 pound tomatillos, husked, rinsed and quartered
- 8 cups chicken broth, divided
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 pounds boneless and skinless chicken thighs or breast
- 2 (15-ounces) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon, optional
- Ground black pepper to taste
Optional Toppings
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers. Sauté, stirring often, for 4 minutes until the onions start to become translucent. Add minced garlic and quartered tomatillos, continue to sauté for about 5 minutes until the peppers and tomatillos soften. Remove the pot from heat.
- Blend the Green Sauce: Transfer the sautéed vegetable mixture into a blender. Add 1 cup of cold chicken broth and the fresh cilantro leaves and stems. Blend until the mixture is completely smooth. Add more broth if needed to achieve a smooth consistency.
- Combine and Season: Pour the blended green sauce back into the pot. Add the remaining 7 cups of chicken broth along with dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine all the ingredients well.
- Cook the Chicken: Add the chicken thighs or breasts into the pot. Bring the soup to a boil over medium heat. Then reduce the heat to low and partially cover the pot. Simmer for 30 minutes or until the chicken is fully cooked and tender.
- Shred Chicken and Add Hominy: Remove the chicken from the pot and place it on a cutting board or plate. Shred with two forks, then return the shredded chicken to the soup. Add the drained and rinsed hominy to the pot.
- Simmer and Adjust Flavor: Cook the soup uncovered over medium heat for 10 minutes. Taste the soup and if desired, add chicken bouillon to enhance the flavor. Simmer for an additional 5 minutes. Adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Ladle the pozole into soup bowls and garnish with optional toppings such as sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for added texture and freshness.
Notes
- You can use either two 15-ounce cans or one 28-ounce can of hominy; just be sure to drain and rinse well before adding.
- Husk and rinse the tomatillos thoroughly to remove the sticky residue before cooking.
- Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
- Chicken thighs are preferred for more flavor, but chicken breasts work well if you prefer leaner meat.
- Adjust the level of spiciness by adding jalapeños or removing seeds to reduce heat.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
