Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe
Chicken Pozole Verde Soup is a vibrant Mexican green pozole made with tender chicken, tomatillos, poblano peppers, and hominy simmered in a flavorful broth seasoned with cumin, oregano, and fresh cilantro. This hearty soup is perfect for comforting meals and is served with traditional garnishes including radishes, avocado, jalapeños, lime, cabbage, and tortilla chips for a delicious and authentic experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Soup Base
- 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
Protein & Hominy
- 2 pounds boneless and skinless chicken thighs or breast
- 2 (15-ounce) cans hominy, drained and rinsed
Optional Seasoning
- 1 teaspoon chicken bouillon (or more to taste, optional)
- Ground black pepper to taste
Toppings (for serving)
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Sauté: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers. Sauté, stirring often, for 3-4 minutes until the onions become translucent. Add the minced garlic and quartered tomatillos, then continue to sauté for another 4-5 minutes until the peppers soften. Remove the pot from the heat.
- Blend: Transfer the sautéed mixture into a blender. Pour in about one cup of the chicken broth (cold broth is acceptable) and add the fresh cilantro leaves and tender stems. Blend until the mixture is completely smooth, adding more broth if necessary to achieve a smooth consistency.
- Season: Pour the blended green mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all the ingredients thoroughly.
- Cook: Add the raw chicken thighs or breast into the pot and bring the soup to a boil over medium heat. Once boiling, reduce the heat to low, partially cover the pot, and simmer gently for about 30 minutes, or until the chicken is tender and fully cooked.
- Shred the chicken: Remove the cooked chicken from the pot and place on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the drained and rinsed hominy.
- Simmer: Cook the soup uncovered over medium heat for 10 minutes to allow flavors to meld. Taste the soup and if it lacks depth, stir in chicken bouillon to enhance flavor. Continue simmering for an additional 5 minutes. Adjust seasoning with salt and ground black pepper to your preference.
- Serve: Ladle the pozole verde into soup bowls and garnish with your choice of thinly sliced radishes, sliced avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for a fresh and crunchy finish.
Notes
- You can adjust the heat by adding more or less jalapeño pepper or including some seeds for extra spice.
- Use chicken thighs for juicier and more flavorful meat; chicken breasts can be substituted for a leaner option.
- Tomatillos can be found fresh in most grocery stores; make sure to remove the husks before using.
- Leftover pozole verde keeps well refrigerated for up to 3 days and can be reheated on the stovetop.
- For a vegetarian version, substitute the chicken with mushrooms or jackfruit and use vegetable broth instead of chicken broth.
Keywords: Chicken Pozole Verde, Mexican Green Pozole, Chicken Soup, Tomatillo Soup, Hominy Soup, Mexican Comfort Food
