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Chicken Pozole Verde

Deliciously Simple Chicken Pozole Verde for Cozy Nights

This Chicken Pozole Verde is a heartwarming stew that combines tender chicken, hominy, and spices in a flavorful green broth, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons olive oil can swap with vegetable or avocado oil
  • 1 medium onion chopped; shallots or leeks can provide a milder flavor
  • 1 medium jalapeño pepper diced; increase for more spice or swap for serrano peppers
  • 1 medium poblano pepper chopped; green bell peppers are a milder alternative
  • 3 cloves garlic minced; always use fresh for the best flavor
  • 4 medium tomatillos chopped; substitute with green tomatoes if needed
  • 7 cups chicken broth used as the base; vegetable broth is a good alternative
  • 1 cup cilantro a handful; omit if disliked or replace with parsley
  • 1 tablespoon dried oregano no direct substitutes; taco seasoning can work in a pinch
  • 1 teaspoon ground cumin optional but recommended for authenticity
  • 1 teaspoon ground coriander adds a light citrus note to the blend
  • 1 leaf bay leaf remove before serving
  • to taste salt adjust to taste
  • 1.5 pounds boneless skinless chicken thighs or breasts or substitute with cooked shredded pork or turkey
  • 2 cups hominy canned (drained) or frozen
  • 1 cube chicken bouillon optional for enhanced flavor depth
  • to taste ground black pepper fresh cracked will elevate the flavor
For Toppings (optional)
  • 1 cup thinly sliced radishes for crunch and color
  • 1 medium avocado adds creamy richness
  • to taste jalapeños for extra heat
  • 2 wedges lime for a zesty finish
  • 1 cup fresh cilantro adds extra fresh notes
  • 1 cup shredded cabbage for a nice crunch
  • 1 cup tortilla chips for a delightful contrast

Equipment

  • large pot
  • blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 diced jalapeño, and 1 chopped poblano pepper, sautéing for about 3-4 minutes until the vegetables become translucent and fragrant.
  2. Stir in 3 minced garlic cloves and 4 chopped tomatillos, cooking for an additional 4-5 minutes until softened.
  3. Transfer the sautéed mixture into a blender with about 1 cup of cold chicken broth and a handful of cilantro. Blend until smooth.
  4. Return the blended mixture to the pot and add in the remaining broth, approximately 6 cups, along with 1 tablespoon each of dried oregano, ground cumin, and ground coriander. Toss in 1 bay leaf and season with salt to taste.
  5. Once boiling, add 1.5 pounds of chicken and lower the heat. Let it simmer for about 30 minutes until the chicken is tender.
  6. Remove the chicken, shred it, and return it to the pot along with 2 cups of hominy. Cook uncovered for another 10 minutes.
  7. Taste and adjust flavors as needed, adding chicken bouillon, salt, and pepper.
  8. Ladle the pozole into bowls and garnish with your choice of toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

For best results, rinse tomatillos before use and adjust spice levels to suit your taste. This stew also freezes well for easy meals later.

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