Chicken Pozole Verde Recipe
Chicken Pozole Verde is a vibrant and comforting Mexican soup featuring tender chicken simmered in a tangy tomatillo and green chile broth, accented with aromatic spices and fresh cilantro. This hearty dish is traditionally garnished with crunchy radishes, creamy avocado, and fresh lime, making it a perfect meal for family gatherings or cozy nights.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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, adjust to taste)
- Ground black pepper to taste
Toppings (Optional)
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers. Sauté for 3-4 minutes, stirring frequently, until the onions begin to turn translucent. Then add the minced garlic and tomatillos, continuing to sauté for 4-5 minutes until the peppers soften. Remove from heat.
- Blend the Green Sauce: Transfer the sautéed vegetable mixture to a blender. Add about 1 cup of cold chicken broth and the fresh cilantro. Blend until completely smooth, adding more broth if necessary to reach a smooth consistency.
- Combine and Season: Return the blended sauce to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients.
- Cook the Chicken: Add the chicken thighs or breasts to the pot. Bring the mixture to a boil over medium heat, then reduce the heat to low. Partially cover the pot and simmer for about 30 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the drained and rinsed hominy.
- Simmer and Adjust Seasoning: Cook uncovered over medium heat for 10 minutes to allow flavors to meld. Taste the soup and if needed, add chicken bouillon for more depth. Simmer for an additional 5 minutes and season with salt and ground black pepper to taste.
- Serve: Ladle the pozole into bowls and garnish with your favorite toppings such as sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Enjoy warm.
Notes
- You can use two 15-ounce cans or one 28-ounce can of hominy; be sure to drain and rinse before use.
- Husk and rinse tomatillos carefully; after peeling off the thin husk, you may notice they are sticky—this is normal.
- Adjust the number of jalapeños or poblanos to control the heat level to your preference.
- Chicken thighs provide more flavor and tenderness, but breasts are a leaner alternative.
- For a thicker broth, blend additional tomatillos and add to the soup.
- Leftover pozole tastes even better the next day as flavors deepen.
Keywords: Chicken Pozole Verde, Mexican soup, tomatillo soup, hominy soup, green chili soup, comfort food, traditional Mexican recipe
Find it online: https://bakedbylisa.com/chicken-pozole-verde-recipe/
