Name: Chicken Pozole Verde: A Flavorful Mexican Comfort Food
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and chopped; 1 jalapeño pepper, seeded, deveined, and chopped; 2 poblano peppers, seeded and chopped; 6 garlic cloves, minced; 1 pound tomatillos, husked, rinsed, and quartered; 8 cups chicken broth, divided; 1 small bunch fresh cilantro, including leaves and tender stems; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 bay leaf; 1 teaspoon salt; 2 pounds boneless and skinless chicken thighs or chicken breasts; 2 (15-ounce) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon, or more to taste, optional; Ground black pepper, to taste

Description

Chicken Pozole Verde is a flavorful Mexican-inspired comfort food made with tender chicken, hominy, tomatillos, poblano peppers, jalapeño, cilantro, and warm spices. The bright green broth is savory, fresh, and comforting, making this hearty soup perfect for a satisfying family dinner.

Ingredients

2 tablespoons olive oil
1 large onion, peeled and chopped
1 jalapeño pepper, seeded, deveined, and chopped
2 poblano peppers, seeded and chopped
6 garlic cloves, minced
1 pound tomatillos, husked, rinsed, and quartered
8 cups chicken broth, divided
1 small bunch fresh cilantro, including leaves and tender stems
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt
2 pounds boneless and skinless chicken thighs or chicken breasts
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon, or more to taste, optional
Ground black pepper, to taste

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, jalapeño, and poblano peppers. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the quartered tomatillos and cook for another 3–4 minutes, stirring occasionally.
Transfer the cooked vegetables and tomatillos to a blender. Add the fresh cilantro and about 2 cups of the chicken broth. Blend until smooth, being careful when blending hot ingredients.
Return the blended green sauce to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well.
Add the chicken thighs or chicken breasts to the pot and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for about 25–30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the drained and rinsed hominy. Stir well and simmer for another 10–15 minutes.
Add the chicken bouillon if using and season with ground black pepper to taste. Adjust the salt and seasonings as needed.
Remove the bay leaf and serve the Chicken Pozole Verde hot.

Notes

Chicken thighs create a richer and more tender pozole, while chicken breasts provide a leaner option.
Adjust the amount of jalapeño according to your preferred level of heat.
Tomatillos should be husked and rinsed thoroughly because their natural coating can feel sticky.
For a thinner consistency, add additional chicken broth as needed.
The flavors become even better after resting, making this soup a great option for leftovers.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican