Description
Chicken Pozole Verde is a comforting and flavorful Mexican soup featuring tender chicken simmered with roasted tomatillos, poblano peppers, and a blend of traditional spices. This hearty soup is enriched with hominy and fresh cilantro, offering a perfect balance of tangy, mild heat and savory notes, making it an ideal dish for gatherings or cozy meals.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 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
- 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
- 1 teaspoon chicken bouillon (optional)
- Black pepper, to taste
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 15-ounce cans hominy, drained and rinsed
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium-high heat. Add the chopped onion, diced jalapeño, and chopped poblano peppers, cooking for 3-4 minutes until the onions soften and the vegetables begin to release their aromas. Stir in the minced garlic and quartered tomatillos and cook for an additional 4-5 minutes until the peppers and tomatillos soften.
- Blend the Vegetable Mixture: Remove the pot from heat. Transfer the cooked vegetable mixture into a blender. Add 1 cup of chicken broth along with the fresh cilantro leaves and tender stems. Blend until smooth to create the soup base.
- Combine the Soup Base: Pour the blended mixture back into the pot. Add the remaining 7 cups of chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir thoroughly to combine all ingredients evenly.
- Cook the Chicken: Add the boneless, skinless chicken pieces into the pot. Bring the soup to a boil over medium heat, then reduce the heat to low. Partially cover the pot and let it simmer gently for about 30 minutes or until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the pot using tongs or a slotted spoon. Use two forks to shred the meat finely. Return the shredded chicken to the soup pot.
- Add Hominy and Continue Simmering: Stir in the drained and rinsed hominy. Let the soup simmer uncovered over medium heat for about 10 minutes, allowing the flavors to meld and the hominy to warm through.
- Adjust Seasoning: Taste the soup and adjust salt and black pepper as desired. Optionally, sprinkle in chicken bouillon for an enhanced flavor boost. Simmer the soup for another 5 minutes to incorporate the seasoning.
- Serve: Ladle the pozole verde into bowls. Garnish with traditional toppings such as sliced radishes, diced avocado, fresh lime wedges, and crunchy tortilla chips for texture and extra flavor.
Notes
- For a spicier pozole, include jalapeño seeds or add more jalapeños.
- Use chicken thighs for juicier, more flavorful meat; breasts can be used for a leaner option.
- Tomatillos can be roasted on a pan before blending for a smokier flavor.
- Hominy adds both texture and authenticity to this traditional Mexican soup.
- Leftovers store well refrigerated for up to 3 days and can be frozen for longer storage.
- Garnishes are optional but add freshness and crunch to the dish.
