Pozole Verde De Pollo (Chicken Pozole)

Name: Pozole Verde De Pollo (Chicken Pozole)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 110 ounce can Mexican style hominy; 2 pounds chicken breasts, cut into large chunks; ½ medium white or yellow onion; 2 garlic cloves; 8 cups water; 1 tablespoon ground chicken bouillon or 1 cube; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon Mexican oregano; ½ teaspoon olive oil; ½ medium white or yellow onion; 2 fresh jalapeños, cut into halves; 2 serrano peppers, cut into halves; 2 garlic cloves; 2-28 ounce cans whole tomatillos; 1 large roasted poblano pepper; ¼ cup packed cilantro; ½ teaspoon ground chicken bouillon or ½ cube; ½ teaspoon kosher salt or more to taste; ¼ teaspoon ground black pepper or more to taste; Shredded cabbage, radishes, avocado, chopped cilantro; limes

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
374 kcal
Course
Main Course
Cuisine
Mexican

Pozole Verde De Pollo (Chicken Pozole)

Delilah Cunningham

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Chicken Pozole Verde is a soup that keeps life interesting – it’s filled to the brim with hominy, chicken and lots of delicious garnishes.

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Ingredients

Servings

Green Pozole

110 ounce can Mexican style hominy
2 pounds chicken breasts, cut into large chunks boneless, skinless
½ medium white or yellow onion
2 garlic cloves
8 cups water
1 tablespoon ground chicken bouillon or 1 cube
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Mexican oregano

Salsa Verde

½ teaspoon olive oil
½ medium white or yellow onion
2 fresh jalapeños, cut into halves stemmed and seeded
2 serrano peppers, cut into halves stemmed and seeded
2 garlic cloves
2-28 ounce cans whole tomatillos
1 large roasted poblano pepper stemmed and seeded
¼ cup packed cilantro
½ teaspoon ground chicken bouillon or ½ cube
½ teaspoon kosher salt or more to taste
¼ teaspoon ground black pepper or more to taste

Garnish

Shredded cabbage, radishes, avocado, chopped cilantro
limes

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Instructions

Rinse the hominy until the water runs clear.
In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
Cook on medium high covered.
Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.
To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.
When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.

Note: you may have about a cup left of the salsa to enjoy with chips or something else.

Taste and season with salt and pepper, if needed.
To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.

Nutrition Information

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Serving 2cups Calories 374kcal (19%) Carbohydrates 51g (17%) Protein 30g (60%) Fat 5g (8%) Cholesterol 65mg (22%) Sodium 1235mg (51%) Potassium 320mg (9%) Fiber 4g (16%) Sugar 15g (30%)