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Chicken Pozole Verde

Hearty Chicken Pozole Verde: A Comforting One-Pot Delight

A flavorful and nutritious twist on traditional Chicken Pozole Verde, this one-pot soup is perfect for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Provides a cooking fat to sauté vegetables for added flavor.
  • 1 medium Onion Adds sweetness and depth to the flavor base.
  • 1 medium Jalapeño Pepper Offers mild heat; can be adjusted for spiciness.
  • 2 medium Poblano Peppers Contributes a slightly smoky note to the broth.
  • 3 cloves Garlic Enhances overall flavor; fresh garlic works best.
  • 6 medium Tomatillos Key to the green broth; husk and rinse before use.
  • 6 cups Chicken Broth Low-sodium is a healthier choice.
  • 2 teaspoons Dried Oregano Adds herbal notes to the soup.
  • 1 teaspoon Ground Cumin Provides warmth and earthiness.
  • 1 teaspoon Ground Coriander Provides warmth and earthiness.
  • 1 leaf Bay Leaf Infuses the broth with aromatic flavor.
  • to taste Salt Essential for enhancing flavor.
  • to taste Black Pepper For seasoning.
For the Protein
  • 1.5 pounds Boneless Skinless Chicken Thighs/Breasts Thighs add more flavor.
For the Texture
  • 2 cups Hominy Drain and rinse before use.
  • optional Chicken Bouillon Enhances depth of flavor.
Toppings (optional)
  • 1 cup Radishes Provides a crunchy, fresh element.
  • 1 medium Avocado Adds creaminess and richness.
  • 2 wedges Lime Offers zesty freshness.
  • 1 cup Cilantro Brightens up the dish.
  • 1 cup Shredded Cabbage Adds crunch and color.
  • 1 cup Tortilla Chips Perfect for a delightful crunch.

Equipment

  • Large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 diced onion, 1 chopped jalapeño, and 2 diced poblano peppers. Sauté for 3-4 minutes until the onion turns translucent.
  2. Stir in 3 minced garlic cloves and 6 husked, rinsed tomatillos, sautéing for another 4-5 minutes until the tomatillos become soft.
  3. Transfer the sautéed mixture to a blender, adding 6 cups of chicken broth and a handful of cilantro. Blend until smooth.
  4. Return the blended mixture to the pot over medium heat. Add 5 more cups of chicken broth, 2 teaspoons of oregano, 1 teaspoon each of cumin and coriander, and 1 bay leaf. Stir to combine.
  5. Add 1.5 pounds of chicken, bring to a boil, reduce heat to low and simmer for about 30 minutes.
  6. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot along with 2 cups of hominy. Stir gently.
  7. Allow to simmer uncovered for an additional 10 minutes, tasting and adjusting seasoning as needed.
  8. Ladle into bowls and serve with toppings like radishes, avocado, lime wedges, cilantro, and tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 6mg

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat on the stove, adding broth if needed.

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