Chicken Pozole Verde Recipe

Chicken Pozole Verde is a vibrant, comforting Mexican stew that combines tender chicken, hearty hominy, and a lively blend of green vegetables and herbs. The bright, tangy notes of tomatillo, the gentle heat from peppers, and the earthiness of cumin come together in a bowl that is both warming and invigorating. Whether you’re gathering friends for a casual dinner or looking for a nourishing weeknight meal, Chicken Pozole Verde brings everyone to the table with its irresistible aroma and colorful garnishes.

this Recipe

Ingredients You’ll Need

One of the best things about Chicken Pozole Verde is how a handful of staple ingredients can create such a magical, multi-layered flavor. Every element has a role to play—nothing is wasted, and every bite counts!

• Boneless skinless chicken thighs: They cook up meltingly tender and add fantastic richness to the soup.
• Olive oil: Gives everything a silky, aromatic base as you sauté the vegetables.
• Onion (chopped): Brings sweetness and depth to the stew’s foundation.
• Garlic (minced): Adds a savory backbone and lovely aroma.
• Tomatillos (husked and halved): These add essential tang and that signature vivid green color.
• Poblano peppers (seeded and chopped): Mild and earthy, poblanos aren’t too spicy and give the base its richness.
• Jalapeño (seeded for less heat, chopped): Adjust for your heat preference—just enough for a zippy kick!
• Fresh cilantro (chopped): Offers a bright, herbal freshness that makes every spoonful pop.
• Ground cumin: Lends warm, earthy notes that round out the sauce.
• Dried oregano: A classic Mexican herb for lovely floral flavor.
• Chicken broth: Simmering everything in broth creates a well-rounded, savory soup.
• Hominy (drained and rinsed): These tender, toothsome corn kernels are the heart of any pozole.
• Salt and black pepper: Necessary for seasoning and bringing everything into balance.
• Lime wedges: A squeeze of lime at serving is non-negotiable—so refreshing!
• Shredded cabbage: Classic for crunch and textural contrast.
• Radishes: Add bright color and peppery bite as garnish.
• Avocado: The creamy slices offer richness and cool down the heat.
• Tortilla chips: Perfect for scooping up goodness or adding crunch to your bowl.

How to Make Chicken Pozole Verde

Step 1: Sauté the Aromatics

Start everything off in a large pot or Dutch oven by heating the olive oil over medium heat. Add the chopped onion and cook for three to four minutes—just until it turns soft and ever-so-slightly translucent. Toss in the minced garlic and let it sizzle for just a minute more. This is where the scent will have everyone wandering into the kitchen!

Step 2: Cook the Green Veggies

With your onions and garlic smelling wonderful, stir in the tomatillos, poblanos, and jalapeño. Let them cook gently for five to six minutes until they soften; the tomatillos will release some liquid and their color will deepen, hinting at all the flavor that’s building up in the pot.

Step 3: Blend the Sauce

Carefully transfer the vegetable mixture to a blender (or use an immersion blender if you like things simple). Add the fresh cilantro, cumin, oregano, and one cup of chicken broth. Blend until you’ve got a vibrant, silky-smooth green sauce—this is the soul of Chicken Pozole Verde!

Step 4: Simmer with Chicken and Hominy

Pour that beautiful green sauce back into your pot. Nestle in the chicken thighs, then add the rest of the chicken broth, the rinsed hominy, salt, and pepper. Let everything come up to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is tender and the flavors have melded. It’s hard not to get hungry peeking under the lid!

Step 5: Shred and Finish

Once the chicken is done, pull it out and shred it with two forks. It should practically fall apart. Return the shredded chicken to the soup, then let everything simmer uncovered for about five more minutes. This final step lets all those flavors come together into the bowl of dreams that is Chicken Pozole Verde.

How to Serve Chicken Pozole Verde

Garnishes

Garnishes make Chicken Pozole Verde irresistible and let everyone customize their perfect bowl! A mound of shredded cabbage, slices of radish, creamy avocado, and a big squeeze of lime are a must. Don’t forget tortilla chips for dipping and crunch—they make every spoonful a little celebration.

Side Dishes

This soup is a meal on its own, but if you want to fill out the menu, a light Mexican slaw, street corn, or even warm corn tortillas are excellent alongside. A simple pico de gallo adds a bright contrast, and if you love heat, a dollop of your favorite salsa on the side never hurts.

Creative Ways to Present

To take Chicken Pozole Verde from cozy family dinner to festive centerpiece, set up a DIY pozole bar! Arrange the garnishes in colorful bowls and let everyone build their dream bowl. Or, serve in mugs for a hearty appetizer at a casual gathering. You can even ladle pozole into mini bread bowls for a unique party spin!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to four days. Keep garnishes separate and prepare fresh as needed, so every bowl stays bright and crisp.

Freezing

Chicken Pozole Verde freezes like a dream—just skip the garnishes until serving. Pour cooled pozole into freezer-safe containers, leaving some space for expansion, and freeze for up to two months. Thaw in the fridge overnight before reheating for best texture.

Reheating

Gently reheat pozole in a pot over medium-low heat, stirring occasionally until fully warmed through. If the soup thickens in the fridge, just add a splash of chicken broth as it warms—it will taste as fresh as the day you made it!

FAQs

Can I make Chicken Pozole Verde with chicken breast instead of thighs?

Absolutely! Chicken breast will work well if you prefer a leaner option. Just keep an eye on the cook time; chicken breast cooks a bit faster, so check for tenderness after 20 minutes to avoid overcooking.

Is there a substitute for hominy?

If you can’t find hominy, you can substitute with canned white corn or even cooked chickpeas for a different twist. Hominy has a unique chewy “pop,” so the soup’s texture will be slightly different, but the result is still delicious.

How spicy is Chicken Pozole Verde?

The spice level is easily controlled by adjusting the jalapeño and poblano peppers. Seed the jalapeño for a milder soup, or leave some seeds in for more heat. You can always add a splash of hot sauce at the table!

Can I make Chicken Pozole Verde in advance?

Yes! In fact, the flavors deepen and improve if made a day ahead. Let it chill in the fridge overnight; just reheat gently before serving and prepare fresh garnishes for the best texture.

What’s the best way to serve pozole for a crowd?

Serve the soup in a large pot with a buffet of toppings on the side. Let your guests ladle their own bowls of Chicken Pozole Verde and pile on garnishes to taste—it’s interactive, festive, and perfect for gatherings!

Final Thoughts

There’s just something special about Chicken Pozole Verde: it’s a big, bright hug in a bowl, packed with flavor and tradition. Give it a try—with all its fresh, lively green flavors, I think you’ll find yourself making it again and again! Share it with friends, serve it at family meals, or just treat yourself to a comforting night in. Enjoy!

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