Name: Chicken Pozole Verde Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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, 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 breast; 2 (15-ounce) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon (optional, or more to taste); Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

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Introduction

Chicken Pozole Verde Soup is a comforting Mexican classic featuring tender chicken in a flavorful green broth made from tomatillos and poblano peppers. This hearty soup is perfect for gatherings and can be customized with fresh toppings for a vibrant, delicious meal.

A white ceramic bowl filled with green broth soup topped with multiple visible layers: small white shrimp and shredded white chicken pieces as the base layer, green avocado chunks and thinly sliced radish with red edges placed on top, along with fresh cilantro sprigs and thin white cabbage strips in the center. A silver spoon is inside the bowl, resting on the edge. The bowl is placed on a white marbled surface with a small dish of ground black pepper nearby, and a white cloth with a red stripe in the background. photo taken with an iphone --ar 4:5 --v 7

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, 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, skinless chicken thighs or breasts
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon (optional, or more to taste)
Ground black pepper to taste
Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips (for garnish)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers. Sauté, stirring often, for 3 to 4 minutes or until the onions start to become translucent.
Step 2: Stir in the minced garlic and quartered tomatillos. Continue to sauté, stirring regularly, for about 4 to 5 minutes or until the peppers soften. Remove the pot from heat.
Step 3: Transfer the sautéed mixture to a blender. Add about 1 cup of cold chicken broth and the fresh cilantro. Blend until completely smooth. Add more broth if needed to help blend.
Step 4: Pour the blended mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine.
Step 5: Add the chicken thighs or breasts to the pot. Bring the mixture to a boil over medium heat, then reduce the heat to low. Partially cover the pot and simmer for about 30 minutes, or until the chicken is tender and cooked through.
Step 6: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir in the drained hominy.
Step 7: Simmer the soup uncovered over medium heat for 10 minutes. Taste and add chicken bouillon if you want more depth of flavor. Continue simmering for an additional 5 minutes.
Step 8: Season the soup with salt and ground black pepper to taste. Serve hot in bowls, garnished with your favorite toppings like radishes, avocado, jalapeños, lime wedges, cilantro, shredded cabbage, and tortilla chips.

Tips & Variations

For a milder soup, leave the jalapeño seeds in or omit the jalapeño altogether.
Use chicken thighs for more flavor and juiciness; breasts work well for a leaner option.
Add a squeeze of fresh lime juice before serving for an extra bright note.
Swap hominy for canned white corn if hominy is unavailable, though the texture will differ slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two bowls of green soup placed on a white marbled surface. Each bowl contains shredded chicken layers resting in a thick green broth. On top, there are thinly sliced radishes with pink edges, light green shredded cabbage, and a fanned-out slice of avocado with a creamy texture. One bowl is on a wooden board with a small side dish of coarse black pepper and salt. In the background, two small white bowls contain thin radish slices and lime wedges. A silver spoon lies in front of the wooden board. The overall setting is neat and invites a fresh, healthy meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Pozole Verde without a blender?

While blending the tomatillo mixture creates a smooth broth, you can finely chop all ingredients and simmer longer for a more rustic texture. However, using a blender results in a more authentic and velvety soup.

What can I use instead of hominy?

If you can’t find hominy, canned white or yellow corn can be a substitute. Keep in mind the texture and flavor will be less traditional, but the soup will still be delicious.