Delicious Chicken Pozole Verde: Your New Favorite Comfort Dish

Chicken Pozole Verde is a comforting Mexican stew featuring shredded chicken, hominy, and a zesty green chile broth that can be customized to your taste.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 bowls

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons olive oil Substitute with any neutral oil if necessary.
1 medium onion Use shallots for a milder taste.
1 medium jalapeño pepper For less spice, ensure to seed and devein or substitute with a bell pepper.
2 medium poblano peppers Substitute with green bell peppers for a milder taste.
4 cloves garlic Fresh garlic is best; avoid pre-minced for stronger flavor.
4 medium tomatillos Fresh is ideal; canned can be a substitute.
6 cups chicken broth Use low-sodium for a healthier version or vegetable broth for vegetarian.

For Seasoning and Texture

1 cup fresh cilantro Parsley can be used as a non-spicy alternative.
2 teaspoons dried oregano Mexican oregano is preferred.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 leaf bay leaf Ensure to remove before serving.
to taste salt Adjust to personal dietary needs.
to taste ground black pepper For seasoning to taste.

For the Main Ingredients

2 pounds boneless skinless chicken thighs or breast Thighs offer more flavor and moisture.
2 cans hominy Drain and rinse canned hominy before use.
1 cube chicken bouillon (optional) Use sparingly to enhance broth richness.

For Optional Toppings

to taste thinly sliced radishes Great for crunch and a peppery bite.
to taste sliced avocado Adds creaminess that balances the broth’s heat.
to taste lime wedges A squeeze brightens up the flavors.
to taste fresh cilantro For additional herbal freshness.
to taste shredded cabbage Provides crunch and color.
to taste tortilla chips Perfect for added texture and fun!

Equipment

Large pot
Dutch oven
blender
cutting board
forks

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering, about 1-2 minutes.
Add 1 diced onion, 1 diced jalapeño, and 1 diced poblano pepper to the pot. Sauté for about 3-4 minutes until translucent and fragrant.
Stir in 4 minced garlic cloves and 4 chopped tomatillos, cooking for an additional 4-5 minutes until softened and juices are released.
Transfer the sautéed vegetables to a blender with 1 cup of chicken broth and a handful of fresh cilantro and blend until smooth.
Return the blended mixture to the pot and incorporate remaining 5 cups of chicken broth, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 bay leaf.
Add 2 pounds of chicken to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Carefully remove the chicken and shred it before returning it to the pot.
Stir in 2 cans of drained hominy and cook uncovered for another 10 minutes.
Taste and adjust seasoning with more chicken bouillon, salt, or pepper as needed.
Serve and garnish with optional toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Rinse tomatillos well before use. Use fresh ingredients for the best flavor. Adjust the heat level by varying jalapeños.

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