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Pozole Verde Recipe

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Pozole Verde is a hearty Mexican soup filled with tender chicken, chewy hominy, tomatillos, green chiles, cilantro, and a savory green broth. Crisp cabbage, radishes, avocado, and fresh lime add refreshing contrast to every bowl.

Ingredients

  • 2 pounds boneless or bone-in chicken thighs or breasts
  • 2 25 oz cans white hominy, drained and rinsed
  • 1 1/2 pounds tomatillos, husked and rinsed
  • 2 poblano peppers
  • 1 to 2 jalapeño or serrano peppers
  • 1 large white onion, divided
  • 6 garlic cloves, divided
  • 1 cup packed fresh cilantro, plus more for serving
  • 1/2 cup pepitas, toasted
  • 8 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried Mexican oregano, plus more for serving
  • 1 bay leaf
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon neutral cooking oil
  • 3 cups shredded cabbage, for serving
  • 6 radishes, thinly sliced, for serving
  • 2 avocados, diced, for serving
  • 1/2 cup chopped white onion, for serving
  • Fresh cilantro, for serving
  • 3 limes, cut into wedges, for serving
  • Mexican oregano, for serving
  • Tortilla chips or tostadas, optional, for serving

Instructions

  1. Place the chicken in a large pot and add the chicken broth, reserving about 1 cup for blending the green sauce.
  2. Add half of the onion, 3 garlic cloves, the bay leaf, salt, and black pepper.
  3. Bring to a gentle boil, reduce the heat, and simmer for 20 to 30 minutes, or until the chicken is completely cooked and tender.
  4. Remove the chicken from the broth and set aside to cool slightly. Reserve the cooking broth and discard the bay leaf.
  5. Place the tomatillos, poblano peppers, jalapeño or serrano peppers, remaining onion, and remaining garlic on a baking sheet or hot skillet.
  6. Roast or char the vegetables until softened with dark spots on their surfaces.
  7. Remove the stems and any loose skins from the roasted peppers. Remove the seeds as desired for a milder soup.
  8. Transfer the roasted tomatillos, peppers, onion, and garlic to a blender.
  9. Add 1 cup fresh cilantro, toasted pepitas, cumin, Mexican oregano, and enough of the reserved chicken broth to blend smoothly.
  10. Blend until the mixture forms a smooth, vibrant green sauce.
  11. Heat the neutral cooking oil in a large pot over medium heat and carefully pour in the green sauce.
  12. Cook the sauce for 5 to 8 minutes, stirring occasionally, until slightly darker and fragrant.
  13. Pour in the reserved chicken cooking broth and stir until thoroughly incorporated with the green sauce.
  14. Add the drained and rinsed hominy and bring the soup to a gentle simmer.
  15. While the soup simmers, shred the cooked chicken into bite-size pieces.
  16. Return the shredded chicken to the pot and simmer for another 15 to 20 minutes.
  17. Taste the broth and adjust the salt, black pepper, Mexican oregano, or fresh lime juice as desired.
  18. Ladle the hot pozole into bowls and serve with shredded cabbage, sliced radishes, avocado, chopped onion, cilantro, Mexican oregano, lime wedges, and optional tortilla chips or tostadas.

Notes

  • Chicken thighs are especially flavorful and remain juicy during simmering, but chicken breasts can also be used.
  • For a milder pozole, use mostly poblano peppers and remove the seeds from the jalapeño or serrano peppers.
  • For additional heat, use extra serrano peppers or leave some of the chile seeds in the green sauce.
  • For pork pozole verde, replace the chicken with pork shoulder and increase the simmering time until the pork is very tender.
  • For a meat-free variation, use vegetable broth, omit the chicken, and add extra hominy, beans, zucchini, or mushrooms.
  • Additional toasted pepitas can be blended into the green sauce for a nuttier flavor and fuller-bodied broth.
  • The soup can be prepared a day ahead. Refrigerate the fresh garnishes separately so they remain crisp.
  • Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat gently, adding broth or water if needed.
  • Freeze the soup without fresh toppings for 2 to 3 months. Thaw in the refrigerator and prepare fresh garnishes before serving.

Nutrition

Find it online: https://thefamilycooking.com/pozole-verde-recipe/