Pozole Verde
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Pozole Verde
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This Pozole Verde is a comforting Mexican soup that is loaded with chicken, hominy, and a broth made from fresh peppers and onions. Serve it up with your favorite toppings for a delicious dinner.
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Ingredients
- 6 cups chicken broth
- 2 lbs. bone-in skin on chicken thighs
- 1/2 onion
- 2 bay leaves
- 2 poblano peppers
- 2 Jalapeno peppers
- 1 pound tomatillos
- 4 cloves garlic
- 1/2 medium onion chopped
- 1/2 cup roughly chopped cilantro
- 1 (30 oz) can hominy drained
- 1 tablespoon oregano
- salt and pepper to taste
- Toppings - thinly shredded cabbage, sliced radishes, sliced avocado, sour cream, fresh lime, chopped onion
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Instructions
- Place the chicken broth in a soup pot. Add the chicken, onion, and bay leaves. Bring to a boil, then turn down to a simmer. Simmer, partially covered, until the chicken is cooked through and tender, about 30 minutes.
- Meanwhile, heat the oven to high broil. Cut the poblano peppers and the jalapeño peppers in half and remove the seeds and the ribs. Place skin side up on a baking sheet.
- Add the tomatillos and the garlic to the baking sheet.
- Transfer the baking sheet to the oven and broil until the skin on the peppers has charred, about 7-10 minutes.
- Remove the poblanos from the tray and transfer the poblano peppers to a bowl and immediately cover it with plastic wrap. Let the peppers sit for about 10 minutes to steam, then remove the skin from the peppers.
- Return the baking sheet with the tomatillos, jalapeños, and garlic to the oven and continue to broil until charred, about 3-5 minutes longer. Remove from the oven.
- Once the chicken is cooked though, remove it from the pot to a cutting board. Remove the onion and bay leaves and discard. Let the chicken cool slightly, then remove the skin and the bones and discard. Shred the meat.
- Combine the poblano peppers along with the roasted jalapeños, tomatillos, and garlic to a blender. Add the chopped onion and cilantro. Add about 1 cup of the cooking liquid to the blender, and blend until smooth. Return the blended sauce to the soup pot.
- Add the shredded chicken back into the soup pot. Stir in the hominy and the oregano. Season with salt and pepper.
- Let the soup simmer for 5-10 minutes.
- Serve the soup with your choice of toppings.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information doesn’t include any toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
453kcal
(23%)
Carbohydrates
32g
(11%)
Protein
45g
(90%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1388mg
(58%)
Potassium
328mg
(9%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 0servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1388mg | 58% |
| Potassium | 328mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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