Why Make This Recipe
Chicken Pozole Verde is a comforting dish that brings families together. With its rich flavors and vibrant colors, it’s perfect for cozy gatherings. This soup is not only delicious but also easy to make. It’s a wonderful way to enjoy time with loved ones over a hearty meal.
How to Make Delicious Chicken Pozole Verde
Ingredients
- 1 whole chicken (Use bone-in for rich flavor or boneless for quicker prep.)
- 6 cups chicken broth (Opt for low-sodium to control seasoning levels.)
- 2 cups hominy (Provides a chewy texture; either dried or canned works.)
- 1 cup tomatillos (Adds tanginess and vibrant color.)
- 2 pieces green chiles (For heat and depth; can swap in jalapeños for a milder flavor.)
- 1 medium onion (Use yellow or white onions for best results.)
- 4 cloves garlic (Fresh garlic is preferred for its aromatic quality.)
- 1 cup cilantro (A fresh herb for garnish and flavor; omit for less herbal taste.)
- 1 cup radishes (Crunchy topping adding freshness, optional.)
- 1 cup cabbage (Adds crunch and color; swap with lettuce for a milder taste.)
- To taste salt
- To taste pepper
Directions
- In a large pot, combine the whole chicken and chicken broth. Bring to a gentle boil over medium heat. Cook until the chicken is tender, about 25-30 minutes.
- While the chicken cooks, prepare the tomatillos, green chiles, onion, and garlic. Once the chicken is cooked, remove it from the pot and let it cool.
- In a blender, combine the tomatillos, green chiles, onion, and garlic. Blend until smooth.
- Return the blended mixture to the pot and add the hominy, salt, and pepper. Shred the chicken, discarding the bones, and return the meat to the pot.
- Simmer for another 10-15 minutes to let the flavors mix together.
How to Serve Delicious Chicken Pozole Verde
Serve Chicken Pozole Verde hot, garnished with chopped cilantro, sliced radishes, and shredded cabbage. You can also provide lime wedges for an extra zesty flavor. Enjoy it as a main course for family dinners or gatherings!
How to Store Delicious Chicken Pozole Verde
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the pozole for up to 2 months. Just be sure to cool it completely before freezing.
Tips to Make Delicious Chicken Pozole Verde
- For quick prep, use boneless, skinless chicken thighs instead of a whole chicken.
- Adjust the heat level by using milder or hotter chiles based on your preference.
- Add more vegetables like zucchini or corn for extra nutrition and flavor.
Variation
You can make a vegetarian version of this dish by using vegetable broth and adding beans instead of chicken. Just blend the tomatillos and veggies into the broth for a tasty alternative.
FAQs
1. Can I use canned hominy instead of dried?
Yes, canned hominy is convenient and works well in this recipe. Just rinse it before adding to the pot.
2. Is it necessary to use tomatillos?
Tomatillos add a unique tangy flavor to the pozole, but you can substitute with more green chiles or tomatoes if you don’t have them.
3. Can I make this dish ahead of time?
Absolutely! Pozole can be made in advance and reheated before serving. The flavors often improve after a day in the fridge.
Chicken Pozole Verde
A comforting and flavorful chicken pozole verde, perfect for cozy gatherings with family and friends.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1 whole chicken (bone-in preferred)
- 6 cups chicken broth (low-sodium for better control)
- 2 cups hominy (dried or canned)
- 1 cup tomatillos (peeled and husked)
- 2 pieces green chiles (or jalapeños for milder flavor)
- 1 medium onion (yellow or white)
- 4 cloves garlic (fresh)
- 1 cup cilantro (for garnish)
- 1 cup radishes (optional, for garnish)
- 1 cup cabbage (or lettuce for a milder taste)
- To taste salt
- To taste pepper
Instructions
- In a large pot, combine the whole chicken and chicken broth. Bring to a gentle boil over medium heat. Cook until the chicken is tender, about 25-30 minutes.
- While the chicken cooks, prepare the tomatillos, green chiles, onion, and garlic.
- Once the chicken is cooked, remove it from the pot and let it cool.
- In a blender, combine the tomatillos, green chiles, onion, and garlic. Blend until smooth.
- Return the blended mixture to the pot and add hominy, salt, and pepper.
- Shred the chicken, discarding the bones, and return the meat to the pot.
- Simmer for another 10-15 minutes to let the flavors mix together.
Notes
For quick prep, use boneless, skinless chicken thighs instead of a whole chicken. Adjust the heat level by using milder or hotter chiles based on your preference. Add more vegetables like zucchini or corn for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg