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Chicken Pozole Verde

Savory Chicken Pozole Verde: A Delightfully Healthy Twist

Enjoy a healthier version of Chicken Pozole Verde, a delightful Mexican soup combining tender chicken and hominy in a vibrant green broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons olive oil or avocado oil if desired
  • 1 cup onion, chopped yellow or white onions work best
  • 1 piece jalapeño pepper, diced substitute with serrano for more heat or omit
  • 2 pieces poblano peppers, diced or bell peppers for a milder taste
  • 4 cloves garlic, minced fresh is best
  • 4 pieces tomatillos, quartered canned can work if fresh is unavailable
  • 4 cups chicken broth homemade or low-sodium varieties are great
  • 1 cup fresh cilantro or parsley as a substitute
  • 1 tablespoon dried oregano Mexican oregano for authentic flavor
  • 1 teaspoon ground cumin or coriander as a substitute
  • 1 teaspoon ground coriander can be omitted if preferred
  • 1 piece bay leaf omit if unavailable
  • to taste salt adjust to fit your dietary needs
  • 1.5 pounds boneless skinless chicken (thighs or breasts) thighs bring more flavor
For Texture and Heartiness
  • 2 cans canned hominy or dried (requires longer cooking time)
  • 1 cube chicken bouillon optional, consider extra salt if omitted
  • to taste ground black pepper omit for milder flavors
Optional Toppings
  • 1 cup radishes, sliced for crunch
  • 1 piece avocado, sliced add just before serving
  • 1 piece lime wedges for acidity
  • 1 cup cabbage, shredded for extra crunch
  • 1 cup tortilla chips for a crispy garnish

Equipment

  • large pot
  • blender

Method
 

Directions
  1. Heat the olive oil in a large pot over medium-high heat for 1 minute.
  2. Sauté the onion, jalapeño, and poblanos for 3-4 minutes until translucent.
  3. Add garlic and tomatillos, cook for an additional 4-5 minutes until softened.
  4. Transfer to a blender, add chicken broth and cilantro, and blend until smooth.
  5. Return mixture to the pot, add remaining broth, oregano, cumin, coriander, bay leaf, and salt; bring to a boil.
  6. Add chicken and simmer on low for 30 minutes until fully cooked.
  7. Shred chicken and return to pot with hominy; cook uncovered for another 10 minutes.
  8. Adjust flavors as needed with bouillon, salt, and pepper before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Rinse canned hominy to reduce sodium. Blend thoroughly for a smooth broth. Stir in sour cream for a creamier finish if desired.

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