Chicken Pozole Verde
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
33424 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Pozole Verde
Description
Chicken Pozole Verde begins with making the salsa verde by boiling tomatillos, onion, jalapeños, and garlic until softened. These cooked ingredients are then blended with fresh cilantro, toasted pepitas, and salt into a smooth, vibrant green sauce. Separately, chicken breast is poached in broth with aromatics until cooked and shredded.
The shredded chicken and hominy are combined with broth and the salsa verde in a large pot and simmered to combine flavors. The result is a soup with a mildly tangy, fresh, and slightly nutty flavor from pepitas, balanced by tender chicken and the texture of hominy kernels.
Serving this pozole with garnishes like diced avocado, lime wedges, radish slices, cilantro, and shredded cabbage adds contrast and brightness. Traditional sides such as tostadas accent the meal. Leftovers store well and can be frozen, with broth or water added to adjust consistency on reheating.
The use of cilantro stems in the salsa contributes extra flavor, and shredding chicken can be expedited with forks or a hand mixer for efficiency.
Ingredients
Salsa Verde:
- 1 1/2 pounds tomatillos husks removed
- ½ cup onion chopped
- 1 to 2 jalapeños or serrano chile peppers stemmed
- 3 cloves garlic smashed and peeled
- 1 handful cilantro fresh leaves
- ¼ cup Pepitas toasted
- 1 teaspoon kosher salt
Soup:
- 1 ounce carton chicken broth
- 2 ½ cups water
- 2 pounds chicken breast
- 1 onion quartered, small, white
- 2 garlic peeled, cloves
- 1 teaspoon salt
- 2 ounce cans hominy drained, Mexican style
Optional Garnishes (I recommend using at least a few!)
- avocado diced
- lime wedges
- onion diced
- radish sliced
- cilantro chopped
- cabbage finely shredded
- Mexican oregano
- crema mexicana
- bolillo bread toasted
- tostada
Instructions
Salsa Verde:
- In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
- In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.
Soup:
- In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- Shred the chicken into small pieces.
- Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.
- Add the shredded chicken, salsa verde, and hominy to the caldero with broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
Notes
- Use tender cilantro stems along with leaves in salsa verde for full flavor.
- Shred poached chicken with two forks or a hand mixer for speed.
- Offer a variety of garnishes like lime, radish, and avocado for authentic texture and taste.
- Store leftover pozole in the refrigerator up to one week; thin with broth when reheating.
- Freeze pozole in airtight containers with limited air to prevent freezer burn; thaw overnight before warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 33424 kcal
% Daily Value*
| Calories | 334.24kcal | 17% |
| Carbohydrates | 37.95g | 13% |
| Protein | 29.43g | 59% |
| Fat | 6.88g | 11% |
| Saturated Fat | 1.23g | 6% |
| Cholesterol | 72.58mg | 24% |
| Sodium | 1843.49mg | 77% |
| Potassium | 812.09mg | 17% |
| Fiber | 7.33g | 29% |
| Sugar | 8.21g | 16% |
| Vitamin A | 183.58IU | 4% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 50.18mg | 5% |
| Iron | 2.65mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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