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Chicken Pozole Verde Recipe

Chicken Pozole Verde

iamwinfred
This Chicken Pozole Verde recipe is the kind of dinner that turns a chilly evening into something worth looking forward to. Tender shredded chicken swims in a bright, herby green broth studded with soft hominy kernels, and every spoonful tastes like a warm bowl of comfort straight from a Mexican kitchen.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • Large stockpot or Dutch oven
  • High-powered blender or food processor
  • Large skillet
  • Fine-mesh strainer optional
  • Ladle
  • Cutting board
  • Sharp knife
  • Tongs for shredding chicken
  • Enameled Cast Iron Dutch Oven recommended, optional
  • High-powered blender recommended, optional

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts (about 900g)
  • 8 cups low sodium chicken broth 1.9 liters
  • 1 medium white onion halved, plus more diced for topping
  • 6 cloves garlic peeled
  • 2 bay leaves
  • 1 pound fresh tomatillos about 450g, husked and rinsed
  • 2 poblano peppers stemmed and seeded
  • 1 to 2 jalapeños stemmed, seeded for less heat
  • 1 cup fresh cilantro plus more for garnish
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 2 cans (25 ounce each) white hominy drained and rinsed (about 2 cups cooked hominy)
  • Salt to taste
  • Black pepper to taste

For Serving (Toppings)

  • shredded cabbage
  • sliced radishes
  • diced avocado
  • lime wedges
  • tortilla strips
  • Cotija cheese crumbled, optional but recommended

Instructions
 

  • Cook the chicken: Place chicken, half the onion, 3 garlic cloves, bay leaves, and a pinch of salt in a large pot. Add broth to cover. Bring to a boil, then reduce to a simmer. Cover and cook 25-30 minutes until chicken is tender. Remove chicken, reserve broth, and shred chicken once cool enough to handle.
  • Make the salsa verde: While chicken simmers, cook tomatillos, poblanos, and jalapeño in a skillet with a splash of water over medium heat for 8-10 minutes until softened. Transfer to a blender with remaining onion, remaining garlic, cilantro, oregano, cumin, and 1 cup of reserved broth. Blend until completely smooth.
  • Cook the salsa base: Heat avocado oil in the same skillet over medium heat. Carefully pour in the blended salsa verde (it may splatter). Cook, stirring often, for 8-10 minutes until slightly darkened and thickened.
  • Combine the soup: Pour the cooked salsa verde into the pot with the reserved chicken broth. Stir well and bring to a gentle simmer. Add drained hominy and shredded chicken. Simmer, uncovered, for 15-20 minutes to let flavors meld. Season with salt and pepper to taste.
  • Garnish and serve: Ladle hot pozole into bowls. Top with shredded cabbage, sliced radishes, diced avocado, and a squeeze of lime. Add tortilla strips, extra onion, cilantro, or cotija cheese if desired. Serve immediately with toppings on the side.

Notes

  • Don't skip cooking the blended salsa verde in the skillet — this step removes any raw, bitter edge from the tomatillos and chiles.
  • Use bone-in chicken thighs for a richer, more flavorful broth if you have the time.
  • Keep an eye on the tomatillos while cooking; overcooking can dull their bright, tangy flavor.
  • Blend the sauce until completely smooth for the best silky texture in the broth.
  • Taste and adjust salt right before serving, as the flavor mellows and deepens as it simmers.
  • To make it spicier, keep the seeds in the jalapeño or swap for serrano peppers.
  • For a shortcut, use shredded rotisserie chicken and skip the initial simmering step.
  • This soup freezes beautifully for up to 3 months (without toppings). Store in an airtight container and thaw overnight in the fridge before reheating.
  • Leftovers taste even better the next day as the flavors meld. Reheat gently on the stovetop.
  • For a vegetarian version, use vegetable broth and add extra beans or diced zucchini instead of chicken.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 26gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 780mgPotassium: 540mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 12mg
Keyword chicken pozole verde, green pozole, hominy soup, mexican soup
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