Easy Recipes: Chicken Pozole Verde Made Simple
A comforting and flavorful Mexican soup packed with shredded chicken, tomatillos, and hominy.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- 2 teaspoons salt
- 10 cups low-sodium chicken broth
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 large poblano pepper, seeded
- 2 jalapeños, seeded (optional for less heat)
- 1 medium white onion, quartered
- 4 garlic cloves
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 (25-ounce) cans white hominy, drained and rinsed
- Salt and pepper to taste
- Toppings: shredded cabbage, radishes, avocado, lime wedges, cilantro
Instructions
- Season the chicken with salt and place it in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until fully cooked (about 20–25 minutes). Remove and shred the chicken, then return it to the pot.
- In a blender, combine tomatillos, poblano pepper, jalapeños, onion, garlic, and cilantro. Blend until smooth.
- Heat olive oil in a skillet over medium heat. Pour in the blended mixture, add cumin and coriander, and simmer for 5–6 minutes until slightly thickened.
- Add the tomatillo mixture and hominy to the pot with the chicken. Simmer uncovered for 15–20 minutes. Season with salt and pepper.
- Serve hot with your favorite toppings like cabbage, radishes, avocado, lime, and cilantro.