Chicken Pozole Verde
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
467 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Pozole Verde
Description
Chicken Pozole Verde is a flavorful Mexican stew featuring chicken breasts poached in seasoned chicken stock, then shredded and returned to the broth. The broth itself is brightened with a blended puree of tomatillos, roasted poblano peppers, onion, jalapeno, garlic, cilantro, and lime juice. This puree simmers to deepen the flavors before mixing back into the stock. Hominy adds a chewy, hearty texture that complements the tender chicken.
The soup has a balance of tangy, earthy, and mildly spicy notes from the tomatillos and peppers, supported by fresh cilantro and lime. The broth is simmered gently to meld flavors and infuse the chicken. At the table, typical garnishes like shredded cabbage, diced onion, radish, and oregano add freshness and a crisp contrast to the warm stew.
This dish can be served as a filling main course, especially satisfying in cooler weather or when you want a comforting, flavorful soup. Its layered textures and fresh garnishes make it adaptable for different tastes and occasions.
According to the notes, the pozole can be prepared ahead and refrigerated or frozen, retaining its flavor and texture. Garnishes can be prepped separately to keep them crisp. Reheating should be done gently to maintain the broth quality.
Ingredients
- 1 1/2 quarts chicken stock
- 1 1/2 pounds chicken breast about 2 to 3, boneless, skinless
- 1 pound tomatillo husked and quartered
- 3 garlic cloves
- 2 poblano pepper roasted, skinned, seeded
- 1 onion medium white, quartered
- 1 jalapeno pepper halved and seeded
- 2 lime juiced
- 1 cilantro bunch
- 28 ounces hominy drained
- salt to taste
- black pepper to taste
garnishes
- green cabbage shredded
- onion white, diced
- cilantro minced
- radish matchstick cut
- oregano minced
- lime wedges
Instructions
- Pour stock into a large pot, season with salt and pepper and simmer. Season chicken with salt and pepper
- Simmer stock and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes.
- Remove chicken from pot and shred once cool enough to handle. Reserve stock.
- Place tomatillos, garlic, poblano peppers, onion, jalapeno, lime juice, and cilantro into a blender.
- Puree until smooth.
- Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
- Stir puree into reserved stock and simmer.
- Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.
- Serve with array of garnishes.
Notes
- The recipe makes about 2 quarts, with servings of 2 cups each.
- Preparation ahead of time is recommended; the soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Garnishes should be stored separately to keep them fresh and crisp.
- To reheat, warm the soup gently on the stove for 10-15 minutes.
- For a vegetarian version, omit the chicken and use vegetable stock; pinto beans can be added for protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 48g | 96% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1866mg | 78% |
| Potassium | 1455mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 80mg | 89% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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