Chicken Pozole Verde | Green Chicken Pozole
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Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
30 servings
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Calories
62 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Chicken Pozole Verde | Green Chicken Pozole
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Green chicken pozole is a traditional Mexican soup that is loved for its rich, spicy flavor and hearty ingredients.
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Ingredients
For the pork and stock
- 3 pounds chicken see notes
- 1 onion
- 4 cloves garlic
- 1 tablespoons coarse kosher salt or sea salt
- 2 tablespoons cracked black pepper
- 1 tablespoon cumin
- 8 cups water just to cover
For the soup
- 1 pound Tomatillas
- 5 large poblano chile peppers
- 3 small jalapeños
- 1 tablespoon Mexican oregano
- ½ cup dried hominy or one can of canned hominy (about 2 cups)
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Instructions
- Cut the chicken into one to two-inch pieces. You can brown the it if you’d like, but it is not strictly necessary. Add the chicken to a large stockpot or Dutch oven. You can also use half chicken or a whole chicken and just add it to the pot raw.
- Barely cover it with water.
- Chop onion and smash garlic. Add them to the pot. Add the spices.
- Add salt, pepper, and spices. Bring the pot to a boil and then reduce heat to a simmer. Simmer for 1½ to 2 hours, until chicken is fork tender.
For the soup
- Prepare the hominy according to package directions.
- Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.
- Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
- Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
- Scrape off the blackened skin with a paring knife. Remove seeds and stem.
- Add tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then add the spices.
- If you use a whole or half of a chicken, remove from the pot when it's tender. LEt it cool until it's cool enough to handle. Cut or shred the meat and remove the bones. Add the chicken meat back to the pot.
- Once the chicken is prepared, add the vegetables and hominy to the chicken and the stock in the pot. Heat through.
- Serve with any suggested toppings below in recipe notes.
Equipments used:
Notes
- If you can only find dry hominy, you can just follow the package directions for cooking, but please keep in mind that the hominy will take longer to get done enough for this recipe.
- Suggested toppings
- How to store leftovers
- Leftovers can be stored in the refrigerator for 3-4 days. Or store in an airtight container in the freezer for about six months.
- Shredded lettuce or cabbage
- Radishes, sliced thin
- Avocado, sliced or diced
- Chopped fresh cilantro
- Lime wedges to squeeze over the soup
- Diced onions or green onions
- Queso fresco or crumbled cotija cheese
- Tortilla strips or chips
- Red pepper flakes or hot sauce for added heat
- Sour cream or crema Mexicana
Nutrition Information
Show Details
Serving
1cup, approximately
Calories
62kcal
(3%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
16mg
(5%)
Sodium
253mg
(11%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
170IU
(3%)
Vitamin C
27mg
(30%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1cup, approximately | |
| Calories | 62kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 253mg | 11% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 27mg | 30% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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