Description
Chicken Pozole Verde is a comforting Mexican soup featuring tender chicken, hominy, and a vibrant green sauce made from tomatillos, poblano peppers, and fresh herbs. This hearty dish combines sautéed vegetables blended into a flavorful broth, simmered to perfection for a classic and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 1 large onion, chopped
- 1 jalapeño, seeded and diced
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 pound tomatillos, husked and quartered
- 1 small bunch fresh cilantro, leaves and tender stems
Proteins
- 2 pounds boneless, skinless chicken thighs or breasts
Pantry and Seasonings
- 2 tablespoons olive oil (plus 2 tablespoons more for sautéing)
- 8 cups chicken broth, divided
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon chicken bouillon (optional)
- Black pepper, to taste
- 2 15-ounce cans hominy, drained and rinsed
Instructions
- Prepare and Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion, diced jalapeño, and chopped poblano peppers. Cook for 3-4 minutes until the onions soften. Then stir in the minced garlic and tomatillos, cooking for an additional 4-5 minutes until the peppers are tender. Remove the pot from heat.
- Blend the Vegetable Mixture: Transfer the cooked vegetable mixture to a blender. Add 1 cup of chicken broth and the fresh cilantro. Blend everything until smooth, creating the green sauce base of the pozole.
- Combine Ingredients in Pot: Return the blended mixture to the pot. Stir in the remaining 7 cups of chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Mix thoroughly to combine all the flavors.
- Add Chicken and Simmer: Place the chicken thighs or breasts into the pot. Bring the soup to a boil over medium heat. Once boiling, reduce the heat, partially cover the pot, and let it simmer gently for about 30 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the soup pot to soak up the flavors.
- Add Hominy and Simmer: Stir the drained and rinsed hominy into the soup. Allow the mixture to simmer uncovered over medium heat for about 10 minutes, integrating the textures and flavors.
- Adjust Seasoning: Taste the pozole and adjust seasoning as needed. If desired, sprinkle in chicken bouillon for extra flavor. Let the soup simmer for an additional 5 minutes after seasoning.
- Serve and Garnish: Ladle the pozole into bowls and serve with your favorite toppings such as sliced radishes, diced avocado, lime wedges, and crunchy tortilla chips for added texture and freshness.
Notes
- For a spicier version, include the seeds of the jalapeño or add additional chili peppers.
- Chicken breasts will yield a leaner soup, while thighs provide more flavor and tenderness.
- Hominy can be found canned in most grocery stores; rinse well before adding to the soup.
- Garnishes like shredded cabbage, radishes, avocado, lime, and tortilla chips enhance texture and taste.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
