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Chicken Pozole Verde

Chicken Pozole Verde is a flavorful and hearty Mexican soup made with tender chicken, hominy, and a vibrant green sauce made from tomatillos, cilantro, and green chiles. This comforting dish is perfect for any gathering or cozy family dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Blender
  • 1 Wooden spoon
  • 1 Ladle
  • 1 set Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken thighs Can use chicken breasts instead.
  • 6 cups chicken broth
  • 1 15-ounce can hominy, drained and rinsed
  • 8 pieces tomatillos, husked and quartered
  • 1 cup fresh cilantro, chopped
  • 2 green jalapeños, seeded and chopped For extra heat, leave the seeds in or add more.
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • for serving lime wedges
  • for garnish sliced radishes
  • for garnish diced avocado
  • for serving tortilla chips Add for crunch.

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
  • Add the chicken thighs to the pot and brown them on both sides for about 5-7 minutes.
  • Pour in the chicken broth and bring to a gentle boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
  • While the chicken is cooking, prepare the verde sauce. In a blender, combine the tomatillos, cilantro, jalapeños, ground cumin, and salt. Blend until smooth.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the hominy and the verde sauce. Simmer for another 15 minutes to heat through and meld the flavors. Adjust salt and pepper to taste.
  • Serve the pozole hot, garnished with lime wedges, sliced radishes, and diced avocado. Add tortilla chips for crunch.

Notes

For extra heat, leave the seeds in the jalapeños or add more green chiles.
This dish can be made ahead of time and tastes even better the next day.
Feel free to use chicken breasts instead of thighs, but thighs add more flavor and tenderness.