Chicken Pozole Verde
This comforting chicken pozole verde is a Mexican stew made with chicken and hominy, flavored with tomatillos, poblanos, jalapenos, onion, cilantro, and garlic.
I’ve always wanted to make chicken pozole verde, so when I found a recipe on Food and Wine that had terrific reviews, I finally made it for a recent family lunch. I adapted the recipe by using chicken broth for added flavor, but otherwise, I kept to the recipe. This tangy & spicy chicken pozole is a comforting, hearty, and delicious soup, and tastes extra special with all the crunchy garnishes on top. We loved this easy pozole verde recipe, and it paired nicely with a Mexican wedge salad and some tortilla chips with salsa.
Chicken Pozole Verde
Soup:
- 4½ cups chicken broth
- 2 chicken breast halves, bone-in, skin-on
- ½ lb tomatillos, husked and halved
- ½ small yellow onion, quartered
- 1 large poblano pepper, seeded & chopped
- 1 jalapeno, seeded & chopped
- 3 cloves of garlic, smashed
- ¼ cup fresh cilantro, chopped
- ½ tbsp fresh oregano leaves
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp vegetable oil
- 1 (25-oz) can of hominy, drained & rinsed
Garnishes:
-
- Green cabbage, finely shredded
- Radishes, thinly sliced
- Onion, diced
- Avocado, sliced
- Sour cream
- Tortilla chips
- Cilantro
- Lime wedges
- Hot sauce
Prepare the chicken by heating the broth in a large Dutch oven over medium-high heat. Place the chicken breasts skin side down in the broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the chicken is cooked through.
Remove the chicken from the broth and set it aside to cool. Skim and discard any fat from the top of the broth. Once the chicken has cooled, discard skin & bones and shred the meat; set it aside until needed.
Make the tomatillo salsa verde while the chicken is cooking by combining the tomatillos, onion, poblano, jalapeno, garlic, cilantro, oregano, sea salt, and freshly cracked pepper, to taste, in a food processor. Blend until coarsely chopped.
Cook the salsa verde by heating the vegetable oil in a large skillet over medium heat. Carefully add the tomatillo mixture and cook, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.
Finish the soup by adding the cooked tomatillo salsa verde to the chicken broth along with the hominy and shredded chicken. Cook over medium heat until heated through. Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with shredded cabbage, radishes, onion, avocado, sour cream, tortilla chips, cilantro, and lime wedges. Enjoy!
Ingredients
Soup:
- 4½ cups chicken broth
- 2 chicken breast halves bone in & skin on
- ½ lb tomatillos husked and halved
- ½ small yellow onion quartered
- 1 large poblano pepper seeded & chopped
- 1 jalapeno seeded & chopped
- 3 cloves of garlic smashed
- ¼ cup fresh cilantro chopped
- ½ tbsp fresh oregano leaves
- Sea salt and freshly cracked pepper to taste
- 1 tbsp vegetable oil
- 1 (25-oz) can of hominy, drained & rinsed
Garnishes:
- Green cabbage finely shredded
- Radishes thinly sliced
- Onion diced
- Avocado sliced
- Sour cream
- Tortilla chips
- Cilantro
- Lime wedges
- Hot sauce
Instructions
- Prepare the chicken by heating the broth in a large Dutch oven over medium-high heat. Place the chicken breasts skin side down in the broth. Bring to a boil then reduce heat and simmer for 25 minutes, or until the chicken is cooked through.
- Remove the chicken from the broth and set it aside to cool. Skim and discard any fat from the top of the broth. Once the chicken has cooled, discard skin & bones and shred the meat; set aside until needed.
- Make the tomatillo salsa verde while the chicken is cooking by combining the tomatillos, onion, poblano, jalapeno, garlic, cilantro, oregano, sea salt, and freshly cracked pepper, to taste, together in a food processor. Blend until coarsely chopped.
- Cook the salsa verde by heating the vegetable oil in a large skillet over medium heat. Carefully add the tomatillo mixture and cook, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.
- Finish the soup by adding the cooked tomatillo salsa verde to the chicken broth along with the hominy and shredded chicken and cook over medium heat until heated through. Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve with shredded cabbage, radishes, onion, avocado, sour cream, tortilla chips, cilantro, and lime wedges. Enjoy!
This is something new for me. Would love to try it if I could find some hominy!
We like posole but have only had pork but next time we’ll try chicken. I like the use of tomatillos in your recipe.
Thank you
That chicken Pozole Verde looks like a comforting bowl of warmth—perfect for cozy nights!