Green Chile Chicken Pozole
User Reviews
4.8
Green Chile Chicken Pozole
Description
Green Chile Chicken Pozole combines boneless, skinless chicken thighs cooked in a seasoned broth seasoned with cumin, coriander, oregano, and garlic powder. The addition of green chiles and hominy creates a traditional base with a mild to medium heat level. Onion, bell pepper, and garlic are sautéed first to develop flavor before adding the liquids and chicken.
The cooking process involves simmering until the chicken is cooked through and shredding it to fold back into the soup, which helps distribute the meat evenly. Fresh cilantro and lime juice added near the end impart brightness that balances the spicy, savory broth. Optional sweet corn contributes slight sweetness and texture contrast.
Serving involves topping the soup with shredded green cabbage for crunch, slices of creamy avocado, a dollop of Greek yogurt for tang, and extra cilantro and lime wedges for customization, making it suitable for hearty lunches or dinners.
The pozole stores well refrigerated up to 4-5 days and can be frozen for up to two months without garnishes. Thaw before reheating and add fresh toppings at serving time.
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion or white onion, diced, large
- 1 green bell pepper finely diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 6 cups chicken broth low sodium
- 2 green chiles mild or medium, 5 ounce cans
- 1 hominy drained and rinsed, 28 ounce can
- 1 pound chicken thigh boneless, skinless
- 1 teaspoon salt or substitute adobo
- black pepper
- 1 cup sweet corn optional, drained and rinsed if canned
- ½ cup cilantro chopped
- 1 lime juiced
- TO GARNISH:
- green cabbage shredded
- Greek yogurt good on soup
- cilantro extra
- avocado slices
- lime wedges
Instructions
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
Notes
- Store leftover pozole in airtight containers refrigerated for up to 4-5 days.
- Freeze cooled pozole without garnishes for up to 2 months; thaw before reheating.
- Add garnishes like avocado, cabbage, and yogurt after reheating for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving (based on 4, including corn) | |
| Calories | 435cal | 22% |
| Carbohydrates | 47.3g | 16% |
| Protein | 30.2g | 60% |
| Fat | 13.8g | 21% |
| Saturated Fat | 2.8g | 14% |
| Fiber | 7.3g | 29% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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