Chicken Pozole Verde
A vibrant and flavorful Mexican soup filled with tender chicken, tomatillos, and hominy, perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Poultry
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-ounce) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon, optional
- Ground black pepper to taste
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Add the onions, jalapeños, and poblano peppers. Sauté for 3-4 minutes until the onions become translucent.
- Add garlic and tomatillos: Stir in the minced garlic and quartered tomatillos. Continue to sauté for about 4-5 minutes until the peppers soften.
- Blend the mixture: Remove the pot from heat. Transfer the vegetable mixture to a blender. Add about a cup of chicken broth and the fresh cilantro. Blend until smooth, adding more broth if necessary.
- Combine ingredients in the pot: Return the blended mixture to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well.
- Cook the chicken: Add the chicken to the pot and bring to a boil over medium heat. Once boiling, reduce to low, cover partially, and let it simmer for about 30 minutes until the chicken is tender.
- Shred the chicken: Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Add hominy and season: Stir in the hominy and cook uncovered for another 10 minutes. Taste and add chicken bouillon if needed. Simmer for an additional 5 minutes, then season to taste with salt and black pepper.
- Serve: Ladle the pozole into bowls and garnish with your favorite toppings.
Notes
Fresh ingredients greatly enhance flavor. Adjust spice levels based on preference by modifying jalapeño quantities.