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Recipe for Green Chicken Pozole Verde

Comforting Green Chicken Pozole Verde

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken from the pot and shred with two forks. Set aside.
  5. 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.
  6. 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.
  7. Add shredded chicken and hominy to the pot. Heat through.
  8. 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

Find it online: https://cookreel.com/green-chicken-pozole-verde/

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