Pozole Verde
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
341 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Pozole Verde
Description
In this Pozole Verde recipe, bone-in, skin-on chicken thighs are simmered gently in chicken broth with aromatics like bay leaves, quartered onion, and garlic until tender and flavorful. The chicken is shredded and set aside while the broth remains. A combination of poblano, serrano, and optional jalapeno peppers are roasted until the skins blister and char, then peeled and blended with fresh tomatillos, onion, garlic, and cilantro to create a bright, tangy, and mildly spicy verde sauce.
The hominy is added to the broth along with dried oregano, ground cumin, salt, and pepper, and combined with the green sauce and shredded chicken. The flavors meld as the soup simmers gently, producing a texture where the hominy kernels remain tender but retain a slight chew. The broth is bright with citrus-like notes from the tomatillos and a herbal freshness from the cilantro.
Pozole Verde is traditionally served with toppings that add crunch, creaminess, and acidity: thinly shredded cabbage, diced raw onion, thinly sliced radishes, ripe avocado slices, a dollop of sour cream, and tortilla chips for texture contrast. Lime wedges provide an extra citrus boost to taste. This soup presents layered flavors and textures typical of Mexican cuisine.
Chicken thighs are preferred for richer flavor and moist meat, though breasts can be substituted. Pozole can be made several days ahead and tastes even better after chilling, with toppings added before serving. The soup freezes well for up to three months. Thaw overnight and gently reheat.
Ingredients
- 6 cups chicken broth low-sodium
- 6-8 chicken thigh bone-in, skin-on
- 2 bay leaf
- 1 onion , quartered
- 5 cloves garlic , whole, peeled
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 poblano pepper
- 2 Serrano peppers
- 1-2 jalapeno pepper optional, for extra heat, fresh
- 1 pound tomatillos , husked and halved
- 3 cloves garlic
- ½ of an onion , chopped
- ½ cup cilantro fresh
- 30 oz can hominy , drained
- 1-2 teaspoons oregano dried
- ½ teaspoon cumin ground
- salt freshly ground
- black pepper freshly ground
Toppings:
- 1 heaping cup cabbage thinly shredded
- 1/2 cup white onion , diced
- 4 radish thinly sliced
- 1 large avocado peeled, seed removed, thinly sliced
- 1/2 cup sour cream
- tortilla chips
- 1 lime cut into wedges
Instructions
- Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
- Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
- Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
- Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about 1/2 cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
- Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
- Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.
Notes
- Using chicken thighs adds more flavor and moisture than breasts, but breasts may substitute if preferred.
- The soup can be prepared 2-3 days in advance; add fresh toppings just before serving.
- Freeze pozole Verde for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stove or in a slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1376mg | 57% |
| Potassium | 854mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 48mg | 53% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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