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Pozole Verde

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 0 servings
Calories: 453 kcal
Course: Soup
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the tomatillos and the garlic to the baking sheet.
  4. Transfer the baking sheet to the oven and broil until the skin on the peppers has charred, about 7-10 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add the shredded chicken back into the soup pot. Stir in the hominy and the oregano. Season with salt and pepper.
  10. Let the soup simmer for 5-10 minutes.
  11. 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

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

% 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.