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Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

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4.1 from 13 reviews

Chicken Pozole Verde Soup is a traditional Mexican green pozole made with tender chicken thighs, hominy, and a flavorful blend of tomatillos, poblano peppers, and fresh cilantro. This comforting soup is garnished with radishes, avocado, jalapeños, lime, cabbage, and tortilla chips, making it a zesty and hearty meal perfect for any occasion.

Ingredients

Sauté Base

  • 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

Soup Ingredients

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

Garnishes

  • Thinly sliced radishes
  • Sliced avocado
  • Sliced jalapeños
  • Lime wedges
  • Fresh cilantro
  • Shredded cabbage
  • Tortilla chips

Instructions

  1. Sauté: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions, jalapeños, and poblano peppers. Sauté, stirring often, for 3-4 minutes or until the onions begin to become translucent. Stir in the garlic and tomatillos, and continue sautéing for another 4-5 minutes until the peppers soften. Remove from heat.
  2. Blend: Transfer the sautéed mixture to a blender. Add about one cup of cold chicken broth and the fresh cilantro leaves and tender stems. Blend until the mixture is completely smooth, adding more broth if needed to help blend.
  3. Season: Return the blended mixture to the pot. Pour in the remaining chicken broth. Add dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine all ingredients well.
  4. Cook: Add the chicken thighs or breasts to the pot and bring the soup to a boil over medium heat. Once boiling, reduce the heat to low, partially cover the pot, and simmer for about 30 minutes until the chicken is tender and cooked through.
  5. Shred the chicken: Remove the chicken from the pot and place it on a cutting board or plate. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir in the drained hominy.
  6. Simmer: Cook the soup uncovered over medium heat for 10 minutes to let the flavors meld. Taste the soup and, if needed, stir in chicken bouillon to boost the depth of flavor. Simmer for an additional 5 minutes and adjust seasoning with salt and ground black pepper to taste.
  7. Serve: Ladle the hot pozole verde into soup bowls. Garnish with thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips as desired for a vibrant and delicious presentation.

Notes

  • Using boneless, skinless chicken thighs adds more flavor and tenderness compared to breast meat.
  • Adjust the amount of jalapeño to control the heat level of the soup.
  • Hominy cans should be drained and rinsed well to reduce excess salt and starch.
  • Chicken bouillon is optional and can be added to enhance the soup’s savory depth if needed.
  • Garnishes are traditional and customizable based on personal taste.

Find it online: https://cookedbysarah.com/chicken-pozole-verde-soup-mexican-green-pozole-recipe/