Description
Chicken Pozole Verde is a flavorful and hearty soup made with shredded chicken, hominy, and a vibrant green sauce from tomatillos and jalapeños.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 6 cups chicken broth
- 2 cups hominy, drained and rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups tomatillos, husked and chopped
- 1 cup fresh cilantro, chopped
- 2 jalapeños, chopped (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lime wedges, for serving
- Radishes, thinly sliced, for garnish
- Avocado, diced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatillos and jalapeños to the pot. Cook for about 5-7 minutes until the tomatillos soften.
- Pour in the chicken broth and bring the mixture to a simmer.
- Stir in the shredded chicken, hominy, cumin, oregano, salt, and pepper. Let it simmer for 20-25 minutes to allow the flavors to meld.
- Just before serving, stir in the chopped cilantro. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with lime wedges, sliced radishes, and diced avocado.
Notes
- For a spicier version, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
- For a vegetarian option, substitute chicken with cooked beans and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg