Pozole is a traditional Mexican dish that has been enjoyed for centuries. Known for its rich flavor and hearty ingredients, it’s a comforting soup that’s perfect for family gatherings, celebrations, or simply a cozy meal on a chilly day. This Pozole Verde de Pollo takes the classic pozole to new heights by combining the robust flavors of chicken, hominy, and a tangy green salsa made from tomatillos and cilantro. It’s a flavor-packed dish that will transport your taste buds straight to Mexico.
The key ingredient in pozole is hominy, which are dried corn kernels that have been treated to remove their hulls. This gives them a soft, chewy texture and allows them to absorb the flavors of the broth, making them the perfect base for this hearty soup. The chicken adds lean protein, while the green salsa provides a fresh, tangy kick that balances out the richness of the hominy and broth.
Pozole verde is slightly different from the traditional red pozole, as it’s made with a green salsa instead of red chilies. The salsa verde, made from roasted tomatillos, cilantro, and green chilies, adds a vibrant, zesty flavor that elevates the dish. The addition of garlic, onions, and cumin helps deepen the flavor profile, creating a comforting, aromatic broth that’s perfect for any occasion.
One of the reasons this recipe is so popular is because it’s a one-pot meal that’s easy to prepare and can feed a crowd. While it’s traditionally made for special occasions like holidays or family gatherings, it’s also great for a weeknight dinner or meal prep. The flavors only get better as the soup sits, making it a perfect dish for leftovers.
Pozole verde is also incredibly customizable. If you like your soup spicy, you can add more jalapeños or serrano peppers to the salsa. If you prefer a milder flavor, you can dial back the heat. The toppings are another fun part of this dish, as they allow everyone to personalize their bowl with things like shredded cabbage, radishes, avocado, lime wedges, and cilantro.
This dish is traditionally served with a side of tostadas or crispy tortilla chips, adding a crunchy contrast to the tender chicken and hominy. The soup itself is hearty enough to be a meal on its own, but the sides help round out the meal and provide additional texture and flavor.
For those following a gluten-free or low-carb diet, pozole verde de pollo is a great option. It’s naturally gluten-free, and the hominy, while higher in carbs, provides a filling base that’s perfect for a hearty, satisfying meal. You can also easily make the soup spicier or milder to suit your taste, ensuring that everyone can enjoy it.
Servings: 6-8 servings
Time:
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Prep Time: 15 minutes
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Cook Time: 1 hour 30 minutes
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Total Time: 1 hour 45 minutes
Ingredients:
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1 lb chicken thighs, bone-in, skinless
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1 (15 oz) can hominy, drained and rinsed
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2 cups tomatillos, husked and roasted
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1/2 cup fresh cilantro
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1-2 jalapeños (depending on heat preference)
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4 cloves garlic
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1 medium onion, chopped
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6 cups chicken broth
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1 teaspoon ground cumin
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1/2 teaspoon oregano
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Salt and pepper, to taste
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Toppings: shredded cabbage, sliced radishes, lime wedges, fresh cilantro, tortilla chips
Instructions:
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Roast the tomatillos: Preheat your oven to 400°F (200°C). Place the tomatillos on a baking sheet and roast for 10-15 minutes, or until they are softened and charred. Remove from the oven and allow them to cool slightly.
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Prepare the salsa verde: In a blender, combine the roasted tomatillos, cilantro, jalapeños, garlic, and a pinch of salt. Blend until smooth, then set aside.
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Cook the chicken: In a large pot, bring the chicken broth to a boil. Add the chicken thighs, onion, cumin, oregano, and salt. Reduce heat to a simmer and cook for 30-40 minutes, until the chicken is tender and cooked through.
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Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
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Add the hominy and salsa verde: Stir in the hominy and salsa verde. Continue to simmer for another 20-30 minutes, allowing the flavors to meld together.
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Serve: Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, lime wedges, and fresh cilantro. Serve with tortilla chips or tostadas on the side.
Tips:
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Adjust the spice level: If you like it spicier, add more jalapeños or even a serrano pepper.
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Add a smoky flavor: For extra depth, you can roast the garlic along with the tomatillos for a smoky kick.
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Make it ahead: This dish actually tastes better the next day, making it perfect for meal prep or leftovers.
Why You’ll Love This Recipe:
This Pozole Verde de Pollo is a flavorful, comforting, and satisfying dish. The tender chicken, hearty hominy, and vibrant salsa verde come together in a deliciously aromatic broth. It’s easy to prepare, feeds a crowd, and is perfect for any occasion.
Summary:
Pozole Verde de Pollo is a traditional Mexican soup made with tender chicken, hominy, and a zesty green salsa. It’s hearty, flavorful, and customizable with a variety of fresh toppings. Whether you’re serving it for a special occasion or as a cozy weeknight meal, this pozole is sure to please.
