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Chicken Pozole Verde

Savory Chicken Pozole Verde: A Comforting One-Pot Wonder

Chicken Pozole Verde is a gluten-free, one-pot meal combining tender chicken and chewy hominy in a vibrant tomatillo broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil Used for sautéing vegetables; substitute with vegetable oil if desired.
  • 1 cup Onion Adds sweetness and depth; any onion variety will work.
  • 1 medium Jalapeño Pepper Provides mild heat; increase for more spice.
  • 2 medium Poblano Peppers Contributes a rich, smoky flavor.
  • 4 cloves Garlic Enhances overall flavor; fresh garlic is preferred.
  • 4 pieces Tomatillos The base of the verde broth, offering tanginess.
  • 5 cups Chicken Broth Provides liquid and flavor; vegetable broth can be used.
  • 1 cup Cilantro Adds fresh herbal notes; feel free to omit.
  • 1 tablespoon Dried Oregano Enhances savory flavor.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 leaf Bay Leaf Infuses the broth with herbal flavor; can be omitted.
  • to taste Salt Essential for flavor balance.
  • to taste Ground Black Pepper For seasoning; freshly ground is best.
For the Chicken and Hominy
  • 1.5 pounds Boneless Skinless Chicken Thighs/Breasts Shredded rotisserie chicken can be used.
  • 1 can Hominy Adds texture and traditional flavor.
  • 1 teaspoon Chicken Bouillon Optional for enhancing taste.
Optional Toppings
  • 1 cup Thinly Sliced Radishes Offer a crunchy contrast.
  • 1 medium Avocado A creamy addition.
  • 2 pieces Lime Wedges Burst of brightness.
  • 1 cup Shredded Cabbage Adds crunch and freshness.
  • 1 cup Tortilla Chips For a delightful crunch.

Equipment

  • Large pot or Dutch oven
  • blender

Method
 

Step-by-Step Instructions
  1. Heat the Olive Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Sauté the Vegetables: Add 1 chopped onion, 1 chopped jalapeño, and 2 chopped poblano peppers to the pot. Sauté for about 3-4 minutes.
  3. Cook the Garlic and Tomatillos: Stir in 4 minced garlic cloves and 4 quartered tomatillos. Cook for another 4-5 minutes.
  4. Blend for Smoothness: Transfer the cooked vegetable mixture into a blender with 1 cup of chicken broth. Blend until smooth.
  5. Combine in the Pot: Pour the blended mixture back into the pot, then add 4 cups of chicken broth, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 bay leaf.
  6. Add the Chicken: Introduce 1.5 pounds of boneless, skinless chicken into the pot. Bring to a boil, then reduce to low and cover.
  7. Shred the Chicken: After simmering, remove the chicken, shred it, and return it to the pot along with the drained hominy.
  8. Final Flavor Adjustments: Cook uncovered for 10 more minutes, adjusting seasoning with salt, ground black pepper, and optional chicken bouillon.
  9. Serve and Garnish: Ladle into bowls and garnish with thinly sliced radishes, avocado, lime wedges, shredded cabbage, and tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Rinse tomatillos before using. Adjust heat with jalapeño seeds for spice. Prepare in advance for meal prep.

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