Description
Chicken Pozole Verde Soup is a flavorful Mexican green pozole made with tender chicken thighs, tomatillos, poblano and jalapeño peppers, and hominy simmered in a rich, aromatic broth. This hearty soup is garnished with fresh toppings like radishes, avocado, cabbage, and lime for a vibrant and delicious meal perfect for any occasion.
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
Toppings (Optional)
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Heat and sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeño, and poblano peppers and sauté, stirring often, for 4 minutes or until the onions become translucent. Stir in the minced garlic and quartered tomatillos and continue sautéing for about 5 minutes until the peppers soften. Remove from heat.
- Blend the green mixture: Transfer the sautéed vegetable mixture into a blender. Add about 1 cup of the chicken broth and the fresh cilantro. Blend until the mixture is completely smooth. Add additional broth if needed to help blending.
- Combine and season: Return the blended mixture to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine all ingredients.
- Cook the chicken: Add the boneless chicken thighs or breasts to the pot. Bring the soup to a boil over medium heat, then reduce to low heat, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked through.
- Shred the chicken: Remove the chicken from the pot and place on a plate or cutting board. Shred the chicken finely with two forks, then return it to the soup pot.
- Add hominy and simmer: Stir in the drained and rinsed hominy. Cook uncovered for 10 minutes over medium heat to let the flavors meld.
- Adjust seasoning: Taste the soup and add chicken bouillon if additional depth of flavor is desired. Simmer for another 5 minutes and season to taste with salt and ground black pepper.
- Serve: Serve the pozole hot in bowls and garnish with your choice of thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for a vibrant finish.
Notes
- Use either two 15-ounce cans or one 28-ounce can of hominy; always drain and rinse it before using.
- Husk and rinse the tomatillos thoroughly; the sticky residue is normal and removed by rinsing with lukewarm water.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- If you prefer a spicier soup, leave some seeds in the jalapeño or add sliced jalapeños as topping.
- Chicken thighs give richer flavor and tenderness, but chicken breasts can be used for a leaner option.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
