Name: Chicken Pozole Verde Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
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, adjust to taste); Ground black pepper to taste; Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

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Introduction

Chicken Pozole Verde is a vibrant and comforting Mexican stew that combines tender chicken, tangy tomatillos, and flavorful green chilies. This hearty dish is perfect for family meals and offers a delicious taste of traditional Mexican cuisine.

A beige ceramic bowl holds a green soup with a slightly oily surface, filled with white kernels and shredded chicken. On top, there is a small mound of shredded cabbage in the center, surrounded by green avocado chunks, thin round slices of radish with pink edges, and green cilantro leaves scattered around. A silver spoon rests inside the bowl, angled to the left. The bowl sits on a dark surface with a small bowl of black pepper and a white cloth with a red stripe in the background. photo taken with an iphone --ar 4:5 --v 7

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 breasts
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon or more to taste (optional)
Ground black pepper to taste

Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers. Sauté, stirring often, for 3-4 minutes or until the onions become translucent.
Step 2: Stir in the minced garlic and quartered tomatillos. Continue sautéing for 4-5 minutes until the peppers soften. Remove the pot from heat.
Step 3: Transfer the sautéed mixture to a blender. Add about 1 cup of chicken broth and the fresh cilantro. Blend until smooth, adding more broth if needed.
Step 4: Pour the blended sauce back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine.
Step 5: Add the chicken thighs or breasts to the pot and bring to a boil over medium heat. Reduce heat to low, partially cover, and simmer for about 30 minutes until the chicken is tender and cooked through.
Step 6: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in the drained and rinsed hominy.
Step 7: Cook uncovered for 10 minutes over medium heat. Taste the soup and add chicken bouillon if it needs more depth. Simmer for an additional 5 minutes. Season with salt and ground black pepper to taste.
Step 8: Serve the pozole in bowls, garnished with your choice of toppings such as radishes, avocado, jalapeños, lime wedges, fresh cilantro, cabbage, or tortilla chips.

Tips & Variations

You can use either two 15-ounce cans or one 28-ounce can of hominy; just be sure to drain and rinse it well before adding to the stew.
After husking the tomatillos, rinse them to remove the sticky residue for a cleaner flavor.
For added spice, leave some seeds in the jalapeño or add extra sliced jalapeños as a topping.
Chicken thighs provide more flavor and tenderness, but breasts can be used for a leaner option.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of green soup fills the white speckled bowl, with a smooth, slightly oily texture that holds visible small bits of shredded chicken and hominy near the bottom. On top, there is a layer of thinly sliced white radish with fuchsia edges, alongside small light green cubes of creamy avocado, and a small pile of finely shredded pale green cabbage. Few sprigs of bright green cilantro are scattered over the soup, adding fresh color. A spoon rests inside the bowl, angled to the left. The background shows a white marbled texture and a small white bowl with lime wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, pork shoulder is a traditional alternative for pozole and works great in this recipe. You can substitute an equal amount of pork, adjusting cooking time until tender.

What if I can’t find tomatillos?

Tomatillos have a unique tart flavor, but if unavailable, you can use a combination of green tomatoes and a squeeze of lime juice as a substitute, though the flavor will be slightly different.