Description
A comforting and flavorful Chicken Pozole Verde recipe that combines tender chicken, hominy, and a vibrant verde sauce made with tomatillos, green chilies, and fresh herbs. This traditional Mexican soup is perfect for warming up on a chilly day.
Ingredients
Scale
For the Pozole
- 1 lb boneless, skinless chicken thighs or breasts
- 1 can (15 oz) hominy, drained and rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Verde Sauce
- 6–8 tomatillos, husked and rinsed
- 2–3 medium green chilies (e.g., jalapeños or serranos), stems removed
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon lime juice
Instructions
- Cook the Chicken – Heat olive oil in a large pot, season chicken with salt and pepper, cook until browned, then shred.
- Make the Verde Sauce – Boil tomatillos and chilies, blend with cilantro, cumin, oregano, and lime juice.
- Assemble the Pozole – Combine shredded chicken, hominy, chicken broth, and verde sauce in the pot, simmer.
- Serve and Garnish – Ladle pozole into bowls, garnish with cabbage, radishes, cilantro, avocado, lime, and tortilla chips.
Notes
- You can adjust the spice level by increasing or decreasing the amount of green chilies used.
- This pozole verde can be refrigerated for up to 3 days, allowing the flavors to further develop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Chicken Pozole Verde, Pozole recipe, Mexican chicken soup, tomatillo pozole
