Chicken Pozole Verde Soup

Chicken Pozole Verde Soup – A Flavorful Mexican Comfort Dish

Chicken Pozole Verde is a traditional Mexican soup bursting with flavor from tomatillos, peppers, and spices. This verde (green) version of pozole features a blend of tangy tomatillos, tender shredded chicken, and hearty hominy, creating a rich, comforting bowl perfect for any occasion. Whether you’re new to pozole or a longtime fan, this recipe will add a fresh twist to your soup rotation. It’s easy to customize with various toppings, making it an inviting dish that feels like a warm hug in a bowl. Let’s jump in!

Chicken Pozole Verde Soup Recipe

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 breasts
• 2 (15-ounce) cans hominy, drained and rinsed
• 1 teaspoon chicken bouillon (optional, to taste)
• Ground black pepper, to taste

Optional Toppings:

• Thinly sliced radishes
• Sliced avocado
• Sliced jalapeños
• Lime wedges
• Fresh cilantro
• Shredded cabbage
• Tortilla chips

Directions:

1. Sauté the Vegetables
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onions, jalapeño, and poblano peppers. Sauté for 3-4 minutes until the onions become translucent. Add the minced garlic and quartered tomatillos, stirring regularly. Cook for 4-5 minutes until the peppers and tomatillos soften, then remove from heat.
2. Blend the Base
   Transfer the sautéed onion mixture to a blender, adding about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding extra broth as needed for a smooth consistency.
3. Build the Soup
   Pour the blended mixture back into the pot. Stir in the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Mix well to combine.
4. Add the Chicken and Simmer
   Place the chicken thighs or breasts into the pot. Bring the mixture to a boil over medium heat, then reduce to low. Partially cover and let the soup simmer for 30 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken and Add Hominy
   Remove the chicken from the pot, shred it using two forks, and return it to the pot. Stir in the rinsed hominy for added heartiness and flavor.
6. Season and Simmer
   Cook the soup uncovered for an additional 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for another 5 minutes to meld the flavors.
7. Serve with Toppings
   Ladle the soup into bowls and garnish with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.

Recipe Notes:

• Spice Level: Feel free to adjust the heat by adding more or fewer jalapeños or topping with additional sliced jalapeños.
• Thicker Texture: If you prefer a thicker consistency, add more hominy or reduce the broth slightly as it cooks.
• Make It Your Own: This recipe is great for customizing with toppings. Add your favorites to bring out different flavors and textures in the soup.

Additional Information:

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Calories: 310 kcal per serving

Chicken Pozole Verde is a wonderful mix of tangy, savory, and mildly spicy flavors, making it the perfect cozy meal. Garnish with fresh toppings to add color and crunch, and enjoy this hearty, satisfying soup with friends and family.

Chicken Pozole Verde Soup

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious.

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Ingredients

Scale 1x2x3x

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 breasts
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon (optional, to taste)
Ground black pepper, to taste
Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat.
Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed.
Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine.
Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked.
Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy.
Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes.
Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.

• Prep Time: 20 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 310