Description
Hearty chicken pozole verde brings Mexico’s rich culinary traditions to your kitchen with its tangy green chile broth and tender shredded chicken. Garnished with fresh radishes, cilantro, and lime, this soul-warming soup offers a delightful journey through authentic Mexican flavors you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 2 pounds boneless, skinless chicken thighs or breast
- 8 cups chicken broth
- 1 teaspoon chicken bouillon (optional)
Vegetables and Peppers:
- 1 large onion, peeled and chopped
- 1 jalapeno pepper, seeded, deveined, and chopped
- 2 poblano peppers, seeded and chopped
- 6 cloves garlic, minced
- 1 pound tomatillos, husked, rinsed, and quartered
- 2 cans hominy (15 ounces each), drained and rinsed
Herbs, Spices, and Additional Ingredients:
- 2 tablespoons olive oil
- 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
- Ground black pepper, to taste
Optional Toppings:
- Thinly sliced radishes
- Avocado slices
- Sliced jalapenos
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- In a large pot, heat olive oil over medium-high temperature. Sauté chopped onion, jalapeño, and poblano peppers until onions become translucent, approximately 3-4 minutes.
- Add garlic and tomatillos, continuing to cook for another 4-5 minutes until vegetables soften and tomatillos break down.
- Transfer sautéed vegetables to a blender. Include fresh cilantro and one cup of chicken broth. Blend until achieving a smooth, pourable consistency.
- Return green sauce to the pot, incorporating remaining chicken broth. Mix in oregano, cumin, coriander, bay leaf, and salt thoroughly.
- Introduce chicken to the pot, bringing mixture to a gentle boil over medium heat. Reduce temperature to low, partially cover, and simmer for 30 minutes until chicken is completely tender.
- Extract chicken, shred into bite-sized pieces using two forks. Return shredded meat to pot and add drained hominy.
- Continue simmering uncovered for 10 minutes, allowing flavors to meld. Adjust seasoning with chicken bouillon, salt, and pepper as needed.
- Serve hot, garnishing with traditional toppings like radish, lime, and fresh cilantro.
Notes
- Customize heat levels by adjusting jalapeño and poblano pepper quantities for mild or spicy preferences.
- Opt for bone-in chicken thighs to enhance broth richness and create more complex flavor profiles.
- Swap chicken with tofu or jackfruit for vegetarian-friendly version while maintaining authentic Mexican taste.
- Prepare green sauce ahead of time and refrigerate for up to 3 days to streamline cooking process and intensify flavor development.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg