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Pozole Verde Chicken Soup

A close-up, appetizing view of a bowl of Pozole Verde Chicken Soup, showing shredded chicken, chickpeas, and green broth.
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A recipe for traditional Mexican Pozole Verde made with chicken and hominy, featuring a rich green chili and tomatillo base.

Ingredients

Scale
  • 1 pound dried white hominy, soaked overnight and rinsed
  • 3 pounds bone-in, skin-on chicken pieces (breasts and thighs)
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 1 tablespoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 pound tomatillos, husked and rinsed
  • 4 jalapeño peppers, stems removed
  • 2 serrano peppers, stems removed (use 1 for less heat)
  • 1 large bunch fresh cilantro, roughly chopped
  • 1/2 cup white onion, chopped
  • 2 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Instructions

  1. Place the soaked hominy, chicken, quartered onion, 4 garlic cloves, salt, and oregano in a large pot. Cover with water by about 3 inches.
  2. Bring the mixture to a boil, then reduce heat and simmer, partially covered, for 1.5 to 2 hours, or until the hominy is tender and the chicken is cooked through. Skim off any foam that rises to the surface during the first 30 minutes.
  3. Remove the chicken from the pot and set it aside to cool. Strain the broth, reserving the liquid and the cooked hominy. Discard the boiled onion and garlic.
  4. While the chicken cools, prepare the green sauce. Place the tomatillos, jalapeños, and serranos on a baking sheet. Broil until lightly charred, turning occasionally (about 5-7 minutes).
  5. Transfer the charred tomatillos and peppers to a blender. Add the cilantro, 1/2 cup white onion, 2 garlic cloves, cumin, and black pepper. Add about 1 cup of the reserved chicken broth. Blend until completely smooth.
  6. Heat the vegetable oil in a large saucepan over medium heat. Pour the green sauce mixture into the hot oil and cook, stirring constantly, for 5 minutes to deepen the flavor.
  7. Add the reserved chicken broth back into the sauce mixture. Bring to a simmer.
  8. Shred the cooled chicken using two forks. Add the shredded chicken and the cooked hominy to the simmering broth.
  9. Simmer the pozole for another 20 minutes to allow the flavors to combine. Taste and adjust salt if needed.

Notes

  • For a less spicy sauce, remove the seeds and veins from the jalapeños and serranos before charring.
  • If you prefer a smoother broth, strain the finished pozole through a fine-mesh sieve after adding the chicken and hominy.
  • Serve hot with garnishes like shredded cabbage, sliced radishes, lime wedges, diced avocado, and dried Mexican oregano sprinkled on top.

Nutrition

Find it online: https://spoonfulsnap.com/pozole-verde-chicken-soup-recipe/