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Chicken Pozole Verde

Delicious Chicken Pozole Verde for Ultimate Comfort Food Nights

Chicken Pozole Verde is a gluten-free Mexican stew bursting with tradition, offering a cozy dish that's easy to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil Adds fat for sautéing vegetables and enhances flavor.
  • 1 medium Onion Provides depth and sweetness in the base.
  • 1 medium Jalapeño Pepper Offers mild heat; can adjust for spice level.
  • 1 medium Poblano Peppers Adds a rich, smoky flavor.
  • 3 cloves Garlic Enhances the overall flavor profile with aromatic notes.
  • 4 medium Tomatillos Brings a tangy freshness to the broth; rinse well before use.
  • 6 cups Chicken Broth Base liquid for the stew; low-sodium versions work well.
  • 1 bunch Fresh Cilantro Imparts freshness; both the leaves and tender stems are used.
  • 1 teaspoon Dried Oregano Adds earthy components; Mexican oregano is preferred.
  • 1 teaspoon Ground Cumin Offers warmth; essential for flavor depth.
  • 1 teaspoon Ground Coriander Provides citrusy notes to brighten the dish.
  • 1 leaf Bay Leaf Enhances aroma during cooking; remove before serving.
  • to taste Salt Adjusts flavor; can use kosher or sea salt.
  • to taste Ground Black Pepper For seasoning, adjust as desired.
For the Protein & Texture
  • 1.5 pounds Boneless, Skinless Chicken Thighs/Breasts Main protein source; thighs are juicier.
  • 2 cans Hominy Adds texture; canned hominy must be drained and rinsed before use.
  • optional Chicken Bouillon To deepen the broth flavor, adjust to taste.
For Toppings (optional)
  • to taste Sliced Radishes Adds crunch and freshness.
  • 1 Avocado Creamy richness that complements the broth.
  • to taste Jalapeños Extra spice for those who like it hot!
  • 1 wedge Lime For a zesty tang that brightens every bite.
  • to taste Cilantro Adds an extra layer of freshness.
  • 1 cup Shredded Cabbage A crunchy topping that enhances texture.
  • to taste Tortilla Chips For a delightful crunch on top.

Equipment

  • large pot
  • blender
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced onion, 1 minced jalapeño, and 1 diced poblano pepper to the pot, sautéing for 3-4 minutes until the onion becomes translucent and the peppers soften.
  2. Stir in 3 minced garlic cloves and 4 quartered tomatillos, cooking for an additional 4-5 minutes.
  3. Transfer the sautéed mixture to a blender, adding 1 cup of cold chicken broth. Blend until smooth, then pour back into the pot.
  4. Pour in the remaining 5 cups of chicken broth, along with seasonings and increase heat to a boil.
  5. Once boiling, add 1.5 pounds of chicken, lower heat to a simmer, and cook for 30 minutes.
  6. Remove the chicken to shred it, return to pot along with 2 cans of drained hominy, and cook uncovered for 10 minutes.
  7. Taste and adjust seasoning as necessary before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 700mgPotassium: 650mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Always rinse tomatillos thoroughly to remove their sticky residue. Customize the spice level by adjusting the jalapeño quantity. Let the chicken cool slightly before shredding to avoid burns.

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