Chicken Pozole Soup (Green Pozole)
Hearty and satisfying Chicken Pozole Verde or Green Pozole is a traditional Mexican stew, made with shredded chicken and white hominy in a flavorful and vibrant green chile broth. Incredibly easy to make, this pozole verde recipe is gluten-free, healthy and delicious.
Servings 6 servings
Calories 285kcal
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 and skinless chicken thighs or breast
- 2 (15-ounces) cans hominy, drained and rinse
- 1 teaspoon chicken bouillon or more to taste - optional
- Ground black pepper to taste
Toppings (optional):
- Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, jalapeños and poblano peppers and sauté stirring often for 3-4 minutes or until the onions start to become translucent. Stir in the garlic and tomatillos and sauté, stirring regularly for about 4-5 minutes or until the peppers have softened. Remove from the heat.
- Transfer the onion mixture into a blender and add about a cup of chicken broth (cold broth is fine). Add the fresh cilantro and blend until the mixture is completely smooth. You can add additional broth, if needed.
- Return the blended mixture to the pot or Dutch oven and add the remaining broth, dried oregano, ground cumin, ground coriander, bay leaf and salt. Stir to combine.
- Add the chicken and bring to a boil over medium heat. Reduce the heat to low, cover the pot partially and simmer for about 30 minutes or until the chicken is tender and cooked through.
- Transfer the chicken to a plate or cutting board and shred it with two forks. Return the chicken to the pot and stir in the hominy.
- Cook uncovered for 10 minutes over medium heat. Taste the soup and stir in the chicken bouillon if the soup lacks depth of flavor. Simmer for about 5 minutes and season to taste with salt and ground black pepper.
- Serve in soup bowls garnished with your favorite toppings.
Notes
- You can use two (15-ounces) cans or one (28-ounces) can of hominy.
- Drain and rinse the hominy before using it.
- Husk and rinse the tomatillos. After removing the paper-thin husk, you will notice that the tomatillos are sticky. This is normal and easily removed by rinsing the tomatillos with lukewarm water.
- Store chicken pozole verde in the refrigerator in an airtight container for 3-4 days.
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 103mg | Sodium: 1735mg | Potassium: 967mg | Fiber: 3g | Sugar: 7g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 2mg