Get ready for a delicious and healthy meal with our Chicken Pozole Verde recipe! This traditional Mexican dish is packed with flavor and takes only a few easy steps to prepare. Perfect for a weeknight dinner or entertaining guests, this dish will surely be a crowd-pleaser. Try our recipe now and enjoy a hearty bowl of Chicken Pozole Verde in no time!
Why I Love Mexican Chicken Pozole Verde
Growing up in Mexico, one of my fondest memories is gathering around the kitchen table with my family, enjoying a steaming bowl of pozole. Pozole, a traditional Mexican soup made with hominy and meat, is a comforting and hearty dish that warms the soul. There are many varieties of pozole, but my favorite is the verde, or green, version made with chicken and a fragrant blend of herbs and spices.
Pozole verde is typically made with tomatillos, a type of green tomato with a slightly tart flavor. The tomatillos are roasted along with garlic and jalapeño peppers, then blended with fresh cilantro, onion, and chicken broth to create a vibrant and flavorful base for the soup. The chicken is then cooked in the broth until tender and infused with all the delicious flavors.
Chicken Pozole Verde Recipe
Making pozole verde takes some time and effort, but the end result is well worth it. It’s a perfect meal to share with loved ones on a chilly evening or as a comforting remedy for a cold or flu. It’s also a great way to connect with Mexican culture and tradition.
|Preparation Time||Total Time||Servings|
|45 mins||1 hr 15 mins||6 to 8 servings|
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chiles, cored, seeded, and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 (15-ounce) cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving
- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.
- Add the chicken breasts, skin side down, cover, and simmer over very low heat until they’re tender and cooked through, about 25 minutes.
- Skim and discard any fat from the cooking liquid and set the liquid aside.
- Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
- With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
- Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.
- Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
To serve, the pozole is topped with a variety of garnishes, including shredded lettuce, sliced radishes, diced avocado, and crumbled queso fresco cheese. A squeeze of lime juice adds a bright acidity that balances the richness of the soup.