Go Back

Chicken Pozole Verde

Chicken Pozole Verde is a comforting and flavorful Mexican soup made with chicken, hominy, and a vibrant green sauce. This dish is perfect for gatherings and is both hearty and nourishing, ideal for family meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or spatula
  • 1 blender or food processor
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless
  • 6 cups chicken broth
  • 2 cups hominy (canned or dried)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 tomatillos, husked and quartered
  • 1 jalapeño pepper, seeds removed Adjust according to heat preference.
  • 1 cup fresh cilantro, packed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • Lime wedges for serving
  • Sliced radishes for serving
  • Shredded cabbage for serving
  • Avocado slices for serving

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chicken thighs to the pot and pour in the chicken broth. Bring to a simmer.
  • While the chicken cooks, in a blender or food processor, combine the tomatillos, jalapeño, cilantro, cumin, and oregano. Blend until smooth and set aside.
  • After the chicken has simmered for about 30 minutes, remove it from the pot and shred it using two forks.
  • Return the shredded chicken to the pot, then add the hominy and the blended green sauce. Simmer for another 15 minutes to allow flavors to meld.
  • Season the pozole verde with salt and pepper to taste.
  • Serve hot in bowls, garnished with lime wedges, sliced radishes, shredded cabbage, and avocado slices as desired.

Notes

You can adjust the level of spiciness by including more or less jalapeño or adding different peppers based on your heat preference.
This soup can be made a day in advance; flavor improves after a day in the refrigerator.
Feel free to experiment with other toppings such as tortilla strips or queso fresco.