Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 jalapeño pepper, seeded, deveined and chopped
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 pound tomatillos, husked, rinsed and quartered
- 8 cups chicken broth, divided
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 pounds boneless and skinless chicken thighs or breast
- 2 (15-ounce) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon (optional)
- Ground black pepper to taste
Toppings (Optional)
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers. Sauté, stirring frequently, for 3-4 minutes until the onions turn translucent. Add the minced garlic and quartered tomatillos, then continue sautéing for another 4-5 minutes until the peppers soften. Remove the pot from the heat.
- Blend the Base: Transfer the sautéed mixture to a blender. Add about 1 cup of chicken broth (cold is fine) along with the fresh cilantro leaves and tender stems. Blend until smooth. Add more broth if needed to achieve a smooth consistency.
- Combine and Season: Pour the blended mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients.
- Cook the Chicken: Add the chicken thighs or breasts to the pot and bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot partially, and simmer for about 30 minutes until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and place it on a plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Add Hominy and Final Simmer: Stir in the drained and rinsed hominy. Cook uncovered for 10 minutes over medium heat. Taste the soup; if needed, add chicken bouillon to enhance the flavor. Simmer an additional 5 minutes. Season with salt and ground black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of optional toppings such as sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, or tortilla chips.
Notes
- You can use either two 15-ounce cans or one 28-ounce can of hominy. Be sure to drain and rinse well before adding to the soup.
- When preparing tomatillos, remove the papery husk and rinse the sticky residue off with lukewarm water.
- Store leftover Chicken Pozole Verde in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
