Chicken Pozole Verde Recipe: Traditional Mexican Delight

Chicken Pozole Verde is kinda a twist on a old Mexican recipe that’s been around for ages. Pozole, wich comes from a Nahualt word meaning “foamy,” is mostly made with hominy (corn thats been treated with lye or some alkali) and meat. Its a thick soup thats perfect for birthdays, holidays or just a big family meal.

This green pozole are special cause it gets its bright color from tomatillos, green chiles and cilantro. Some people stick with pork, but chicken is a lighter choice and still taste awesome. Thats why many home cooks prefer chicken, its easy to find and cooks quicker too.

Were gonna talk about what pozole really is and where it come from, list all the stuff you need, and even share some tips to make it tastes better. You dont need to be a pro cook, this guide covers everything from start to finish so you can whip up a bowl of tasty Chicken Pozole Verde thats definately a hit.

What is Pozole?

Pozole is this old Mexican soup that got its name from the Nahualt word for “foamy.” It’s mainly made with hominy and cooked with meat till everythings soft and yummy. Youll find three main types: white, red, and green pozole.

Pozole verde stands out cause tomatillos gives it a bright green color and a tangy taste you cant get with other soups. The fresh ingredients like green chiles and cilantro add a real punch that peple love at family dinners or parties.

Historical Background

People have been eating pozole since before Columbus came to the Americas. Back then, it was used in rituals by native tribes in Mexico. They usually made it with pork and shared it during big celebrations to honor gods or important events.

Today, pozole is still a huge part of Mexican celebrations like New Years, Independence Day, and weddings. Its more than just food, its a way to bring people together and share memories. So when you make pozole, youre cooking a piece of history.

Ingredients for Chicken Pozole Verde

To make a yummy Chicken Pozole Verde, youll need a few essensial ingredients wich give it that taste and texture people love:

Core Ingredients

• Chicken: You can use a hole chicken or parts like thighs or brests, up to you.
• Hominy: This is what makes it chunky. You can buy canned or dried hominy.
• Tomatillos: Fresh tomatillos give it the bright green look and tangy flavor.
• Green Chiles: Jalapeños or poblanos work good; you can take out the seeds if you dont want it too spicy.
• Garlic: Use fresh garlic for more flavor.
• Onion: Chopped onions add a nice savory taste.
• Cilantro: Fresh cilantro gives a herby note thats hard to beat.
• Spices: Cumin and oregano round out the other tastes.

Optional Ingredients

You can change up your Chicken Pozole Verde with extra stuff if you want:

• Avocado
• Radishes
• Cabbage
• Lime

Health Benefits of Pozole Verde

Chicken Pozole Verde is not just delicious, its actually good for you too cause it has lots of good stuff.

Nutritional Profile

Chicken gives you protein thats important for your muscles and growth. Hominy has carbs for energy and very little fat. Tomatillos and green chiles are full of vitamins, antioxidants and fiber that help your body fight off sickness and help you digest food.

Balance in Diet

This soup has a nice mix of protein, carbs, and healthy fats. That balance helps fill you up and keeps your body running strong.

Chicken Pozole Verde

Chicken Pozole Verde is a flavorful and hearty Mexican soup made with tender chicken, hominy, and a vibrant green sauce made from tomatillos, cilantro, and green chiles. This comforting dish is perfect for any gathering or cozy family dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 People

Calories 320 kcal

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Blender
• 1 Wooden spoon
• 1 Ladle
• 1 set Measuring cups and spoons

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs Can use chicken breasts instead.
• 6 cups chicken broth
• 1 15-ounce can hominy, drained and rinsed
• 8 pieces tomatillos, husked and quartered
• 1 cup fresh cilantro, chopped
• 2 green jalapeños, seeded and chopped For extra heat, leave the seeds in or add more.
• 1 teaspoon ground cumin
• salt and pepper to taste
• for serving lime wedges
• for garnish sliced radishes
• for garnish diced avocado
• for serving tortilla chips Add for crunch.

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
• Add the chicken thighs to the pot and brown them on both sides for about 5-7 minutes.
• Pour in the chicken broth and bring to a gentle boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
• While the chicken is cooking, prepare the verde sauce. In a blender, combine the tomatillos, cilantro, jalapeños, ground cumin, and salt. Blend until smooth.
• Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
• Stir in the hominy and the verde sauce. Simmer for another 15 minutes to heat through and meld the flavors. Adjust salt and pepper to taste.
• Serve the pozole hot, garnished with lime wedges, sliced radishes, and diced avocado. Add tortilla chips for crunch.

Notes

For extra heat, leave the seeds in the jalapeños or add more green chiles.

This dish can be made ahead of time and tastes even better the next day.

Feel free to use chicken breasts instead of thighs, but thighs add more flavor and tenderness.