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Pozole Verde

Pozole Verde

Pozole Verde is a hearty Mexican stew featuring a flavorful green chile broth, tender chicken, and hominy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mexican
Servings 8 servings
Calories 341 kcal

Equipment

  • blender

Ingredients
  

  • 6 cups low-sodium chicken broth
  • 6-8 pieces bone-in, skin-on chicken thighs *
  • 2 pieces bay leaves
  • 1 pieces onion quartered
  • 5 cloves garlic whole, peeled
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 pieces poblano peppers
  • 2 pieces serrano peppers
  • 1-2 pieces fresh jalapeño peppers (optional, for extra heat)
  • 1 pound tomatillos husked and halved
  • 3 cloves garlic
  • 0.5 pieces onion chopped
  • 0.5 cup fresh cilantro
  • 30 oz hominy drained
  • 1-2 teaspoons Dried oregano
  • 0.5 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Toppings

  • 1 heaping cup thinly shredded cabbage
  • 0.5 cup white onion diced
  • 4 pieces radishes thinly sliced
  • 1 large avocado peeled, seed removed, thinly sliced
  • 0.5 cup sour cream
  • tortilla chips
  • 1 piece Lime cut into wedges

Instructions
 

  • Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
  • Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
  • Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
  • Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
  • Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
  • Ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Notes

Chicken thighs are more flavorful and won't dry out as easily. The soup tastes great made 2-3 days ahead of time. Add toppings just before serving. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Nutrition

Serving: 1bowlCalories: 341kcalCarbohydrates: 24gProtein: 30gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 88mgSodium: 1376mgPotassium: 854mgFiber: 5gSugar: 6gVitamin A: 296IUVitamin C: 48mgCalcium: 70mgIron: 3mg
Keyword chicken soup, Comfort Food, green chile broth, hominy recipe, Mexican stew, Pozole Verde
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