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Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

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Chicken Pozole Verde Soup is a comforting and flavorful Mexican green pozole featuring tender chicken simmered in a vibrant tomatillo and poblano pepper broth, enriched with hominy and fresh herbs. Perfect for a hearty family meal, this soup is garnished with traditional toppings like radishes, avocado, jalapeños, and lime for a refreshing and zesty finish.

Ingredients

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, 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 olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onions, jalapeño, and poblano peppers and sauté, stirring often, for 3-4 minutes until onions start to become translucent. Add minced garlic and quartered tomatillos, sautéing for another 4-5 minutes until peppers soften. Remove from heat.
  2. Blend: Transfer the sautéed mixture into a blender. Add about 1 cup of cold chicken broth and fresh cilantro. Blend until smooth, adding more broth if necessary to achieve a smooth consistency.
  3. Season: Pour the blended mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients.
  4. Cook: Add the chicken pieces to the pot and bring the soup to a boil over medium heat. Reduce heat to low, partially cover, and simmer for about 30 minutes or until the chicken is fully cooked and tender.
  5. Shred the chicken: Remove chicken from the pot and shred it with two forks on a plate or cutting board. Return shredded chicken to the pot and stir in the drained and rinsed hominy.
  6. Simmer: Continue cooking the soup uncovered over medium heat for 10 minutes. Taste and, if desired, add chicken bouillon to enhance flavor. Simmer for an additional 5 minutes. Season with salt and ground black pepper to taste.
  7. Serve: Ladle the pozole into soup bowls and garnish with thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips as desired.

Notes

  • For a milder soup, reduce or omit the jalapeño and poblano peppers or remove seeds to decrease heat.
  • Using chicken thighs instead of breast provides a juicier and more flavorful result.
  • Hominy cans may vary in sodium; rinse to reduce salt content.
  • Leftovers reheat well and flavors deepen after resting overnight.
  • You can substitute chicken broth with homemade or low-sodium broth for better control over salt.
  • Adding more lime juice at serving can brighten the flavors.

Find it online: https://bitezly.com/chicken-pozole-verde-soup-mexican-green-pozole-recipe-2/