Chicken Pozole Verde
Chicken Pozole Verde is a traditional Mexican soup made with tender chicken and hominy, flavored with green chilies and herbs. This comforting dish is perfect for a family gathering or a cozy night in.
Equipment
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 blender or food processor
- 6 serving bowls
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 29 oz hominy, canned Drained and rinsed.
- 4 cups chicken broth
- 1 cup tomatillos, husked and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers seeds removed and chopped Adjust heat level as desired.
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- lime wedges For serving.
- radishes, thinly sliced For garnish.
- avocado, diced For garnish.
- tortilla chips For serving.
Instructions
- In a large pot, combine the chicken thighs, chicken broth, and half of the chopped onion. Bring to a boil, then reduce heat and simmer for 25 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, discarding any bones or skin, then set aside.
- In a blender or food processor, combine tomatillos, garlic, jalapeño peppers, cilantro, cumin, oregano, and the remaining chopped onion. Blend until smooth.
- Pour the blended mixture into the pot with the chicken broth and stir in the drained hominy. Let it simmer for another 20 minutes to combine flavors, stirring occasionally.
- Add the shredded chicken back into the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes until heated through.
- Serve the pozole hot in bowls, garnished with lime wedges, sliced radishes, diced avocado, and tortilla chips on the side.
Notes
- Adjust the heat level by using more or fewer jalapeño peppers.
- Pozole can be made a day in advance and flavors will deepen overnight in the fridge.
- For a vegetarian option, substitute chicken with cooked beans or mushrooms and use vegetable broth instead.