5.0 from 51 votes
Chicken Pozole Verde
As simple to make as it is delicious to eat, our Chicken Pozole Verde is full of fresh and flavorful ingredients and the perfect meal prep soup to enjoy all week long!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 467 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 1 1/2 quarts chicken stock
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 to 3)
- 1 pound tomatillos, husked and quartered
- 3 garlic cloves
- 2 roasted poblano peppers, skinned seeded
- 1 medium white onion, quartered
- 1 jalapeño pepper, halved and seeded
- 2 limes, juiced
- 1 bunch cilantro
- 28 ounces canned hominy drained
- salt and pepper to taste
garnishes
- shredded green cabbage
- diced white onion
- minced cilantro
- matchstick cut radishes
- minced oregano
- 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.
Cup of Yum
Notes
- **Makes 2 quarts - Each serving is 2 cups**
- **Nutritional Information doesn't include garnishes listed in ingredient list**
- Make Ahead and Freezing Instructions
- Make Ahead
- This soup is perfect for making on a Sunday and enjoying all week long. Prepare the Pozole as directed and let it cool completely before storing it in the refrigerator for up to 4 days. You can also prepare any garnishes ahead of time and store them separately.
- To reheat leftovers, spoon what you'd like into a small pot and warm over the stove for 10-15 minutes.
- Freezing
- Chicken Pozole Verde is an excellent freezer meal. Prepare as directed, let cool, then store in a freezer-safe container for up to 3 months. Take the soup out of the freezer the night before to thaw, then warm it in a pot on the stove over low-medium heat.
- Vegetarian Options
- Pozole Verde is often made without meat as a hearty vegetarian soup. To make this a vegetarian recipe, leave out the chicken and replace the chicken stock with vegetable stock. If you want to add protein and make the soup a little more hearty, replace the chicken with pinto beans.
Nutrition Information
Calories
467kcal
(23%)
Carbohydrates
49g
(16%)
Protein
48g
(96%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
1866mg
(78%)
Potassium
1455mg
(42%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
491IU
(10%)
Vitamin C
80mg
(89%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467
% 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.