Crisp tomatillos and smoky poblano peppers dance on the tongue in this Green Chicken Pozole Verde, a symphony of textures and tastes that’s both comforting and exciting. The tender chicken, simmered to perfection, melts in your mouth alongside the hearty hominy, creating a deeply satisfying culinary experience. The vibrant green broth, infused with cilantro and a touch of lime, brightens every bite.
This recipe works because the combination of fresh, roasted vegetables creates a depth of flavor that’s unparalleled. Roasting the poblano peppers first enhances their natural sweetness and adds a subtle smokiness that perfectly complements the tangy tomatillos. It’s a fantastic dish for a cozy weeknight dinner or a festive weekend gathering, bringing the authentic flavors of Mexico to your table.
Why you’ll love this Comforting Green Chicken Pozole Verde
- A flavorful and authentic Mexican soup that’s surprisingly easy to make.
- Packed with nutrients from fresh vegetables and lean chicken, making it a healthy and satisfying meal.
- The vibrant green broth is both visually appealing and incredibly delicious.
- This green chicken pozole is perfect for meal prepping, as it tastes even better the next day.
- Customize the spice level to your preference by adjusting the amount of jalapeño.
- Impress your friends and family with this restaurant-quality dish made in your own kitchen.
Ingredients & Substitutions
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 8 cups chicken broth
- 1 (25 ounce) can hominy, drained and rinsed
- 1 lb tomatillos, husked and quartered
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded and minced (optional)
- 1 cup cilantro, roughly chopped
- 1/4 cup lime juice
- Salt and pepper to taste
- Toppings: shredded cabbage, diced avocado, thinly sliced radishes, lime wedges, tortilla chips
Green chicken pozole makes every moment feel velvety. If you can’t find poblano peppers, Anaheim peppers make a good substitute. For a vegetarian option, consider using mushrooms or zucchini in place of the chicken. You can use vegetable broth to make it vegetarian as well.
How to make Comforting Green Chicken Pozole Verde
Step 1: Sear the Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and sear on both sides until lightly browned. Remove chicken from the pot and set aside.
Step 2: Sauté Aromatics
Add onion to the pot and cook until softened, about 5 minutes. Add garlic, oregano, cumin, and ground cloves and cook for another minute until fragrant.
Chef’s Tip: Don’t skip the step of blooming the spices in the hot oil – this releases their essential oils and intensifies their flavor.
Step 3: Simmer the Chicken
Add chicken broth to the pot and bring to a simmer. Return chicken thighs to the pot. Cover and simmer for 30 minutes, or until chicken is cooked through and easily shreds.
Step 4: Shred the Chicken
Remove chicken from the pot and shred with two forks. Set aside.
Step 5: Blend the Green Sauce
While the chicken is simmering, prepare the green sauce. In a blender or food processor, combine tomatillos, poblano peppers, jalapeño (if using), cilantro, and lime juice. Blend until smooth.
Chef’s Tip: For a smoother sauce, you can blanch the tomatillos and peppers in boiling water for a few minutes before blending.
Step 6: Simmer the Green Sauce
Pour the green sauce into the pot with the chicken broth. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
Step 7: Finish the Pozole
Add shredded chicken and hominy to the pot. Heat through.
Step 8: Season and Serve
Season with salt and pepper to taste. Serve hot with your favorite toppings.
Craving even more Mexican flavor? Try these rotisserie chicken tacos for a quick and easy weeknight meal!
Tips for Success
- Roasting the poblano peppers before adding them to the sauce will enhance their flavor and add a smoky depth to the pozole.
- Don’t overcrowd the pot when searing the chicken. Sear in batches if necessary to ensure even browning.
- Taste the pozole throughout the cooking process and adjust the seasoning as needed.
- The longer the pozole simmers, the more the flavors will meld together.
Serving Suggestions
This Green Chicken Pozole Verde is delicious on its own, but it’s even better with a variety of toppings. Serve it with shredded cabbage, diced avocado, thinly sliced radishes, lime wedges, and tortilla chips for a complete and satisfying meal. A side of creamed spinach would also complement the soup nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This Green Chicken Pozole Verde freezes well. Allow to cool completely before freezing in an airtight container for up to 2 months.
Frequently Asked Questions
Can I freeze this pozole?
Yes, this Green Chicken Pozole Verde freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 2 months.
How can I make this pozole spicier?
For a spicier pozole, leave the seeds in the jalapeño or add a serrano pepper to the green sauce. You can also add a dash of your favorite hot sauce to each serving.
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast for chicken thighs, but thighs will result in a more flavorful and tender pozole. Chicken breast may become dry if overcooked, so be sure to monitor it closely.
The comforting flavors of Mexico are just a pot away with this incredible green chicken pozole recipe. From the vibrant green broth to the tender chicken and hearty hominy, every spoonful is a celebration of flavor. And speaking of flavor, for another tasty and satisfying meal, check out this easy crack green beans recipe over at Fork Haven! Give this Green Chicken Pozole Verde a try and let us know what you think in the comments below!
Comforting Green Chicken Pozole Verde
Dive into a bowl of authentic Green Chicken Pozole Verde, a vibrant and flavorful Mexican soup. Tender chicken simmers in a rich, aromatic broth made with tomatillos, poblano peppers, and cilantro, creating a truly comforting and unforgettable culinary experience. This recipe brings the warmth and depth of traditional Mexican cuisine right to your kitchen. It’s surprisingly easy to make and packed with nutrients, making it a perfect weeknight meal or a special occasion dish. Enjoy the taste of Mexico with this hearty and satisfying pozole verde!
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 8 cups chicken broth
- 1 (25 ounce) can hominy, drained and rinsed
- 1 lb tomatillos, husked and quartered
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded and minced (optional)
- 1 cup cilantro, roughly chopped
- 1/4 cup lime juice
- Salt and pepper to taste
- Toppings: shredded cabbage, diced avocado, thinly sliced radishes, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and sear on both sides until lightly browned. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, oregano, cumin, and ground cloves and cook for another minute until fragrant.
- Add chicken broth to the pot and bring to a simmer. Return chicken thighs to the pot. Cover and simmer for 30 minutes, or until chicken is cooked through and easily shreds.
- Remove chicken from the pot and shred with two forks. Set aside.
- While the chicken is simmering, prepare the green sauce. In a blender or food processor, combine tomatillos, poblano peppers, jalapeño (if using), cilantro, and lime juice. Blend until smooth.
- Pour the green sauce into the pot with the chicken broth. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Add shredded chicken and hominy to the pot. Heat through.
- Season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
For a spicier pozole, leave the seeds in the jalapeño or add a serrano pepper to the green sauce. You can substitute chicken breast for chicken thighs, but thighs will result in a more flavorful and tender pozole. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This Green Chicken Pozole Verde freezes well. Allow to cool completely before freezing in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg