Pozole Verde Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
477 kcal
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Course
Main Course
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Cuisine
South American, Mexican, Tex-Mex
Pozole Verde Recipe
Description
The Pozole Verde Recipe begins by sautéing onion, garlic, poblano peppers, jalapenos (optional for heat), and cilantro to build the green base. Boneless chicken thighs and tomatillos are added with chicken broth, bay leaves, and oregano, then simmered covered until the chicken is tender and easily shredded. Once shredded, the chicken is combined back with the broth and rinsed white hominy, warming through to blend flavors.
This pozole develops a balance of earthy, mildly spicy, and tart flavors from the tomatillos and peppers. The texture pairs tender shredded chicken with chewy hominy kernels. Traditional garnishes such as tortilla chips, shredded cabbage, lime wedges, avocado slices, radishes, and cilantro add contrast in texture and freshness, enriching each bite.
Serving pozole verde fresh is best, but the recipe notes that poblano peppers can vary in spiciness, so adjust jalapeno inclusion based on desired heat. Pork can be substituted for chicken if preferred. The hearty soup suits lunch or dinner, delivering satisfying warmth with complex green chile flavor and hominy’s unique texture.
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion peeled and chopped
- 6-8 cloves garlic minced
- 6 poblano pepper seeded and chopped
- 2-3 jalapeno pepper seeded and chopped (optional for heat
- ½ cup cilantro chopped
- 3 pounds chicken thigh boneless
- 1 ½ pounds tomatillos peeled and quartered
- 2 bay leaf
- 1 tablespoon oregano dried
- 6 cups chicken broth or water
- 2 – 15 ounce cans white hominy drained and rinsed
- salt
- black pepper
- Garnishes: tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro
Instructions
- Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
- Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt in the pot.
- Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
- Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
- Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.
Notes
- Check poblano peppers for unexpected spiciness before adding jalapenos.
- Jalapeno peppers can be omitted or adjusted to control the heat level of the pozole.
- Pork roast is an optional substitute for chicken thighs if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 477kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 167mg | 56% |
| Sodium | 785mg | 33% |
| Potassium | 954mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 101mg | 112% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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