Soups & Stewscarlsbadcravings
Pozole Verde de Pollo Recipe
Pozole Verde de Pollo is a traditional Mexican stew filled with juicy shredded chicken and hominy (like giant corn kernels) swaddled in a vibrant, warm salsa verde broth topped with contrasting, cool, crunchy garnishes of shredded cabbage, radishes, cilantro, lime, and avocados. This pozole verde recipe is simple to make and comes together much more quickly than its cousin pozole rojo but tastes like its been simmering for hours. Chicken pozole also makes fabulous leftovers for prep ahead meals or lunches throughout the week. Serve your pozole verde alongside plain tostadas and Mexican Salad to complete the fiesta!
👥 8 Servings👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- blender
- pan
- cutting board
- bowl
📝 Preparation Steps
1
Sear chicken: Lightly drizzle chicken thighs with some olive oil, then season with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 1/2 tablespoons olive oil over medium-high heat in a large Dutch oven/soup pot. Sear the chicken until golden, about ⏱️ 2 minutes per side. Remove chicken to a plate but leave the drippings; set aside.
tablespoons olive oil, plus more for drizzling1 1/2
2
Make salsa verde: To a high-powered blender, add half of the salsa verde ingredients: the tomatillos, poblano peppers, onion, jalapeños, garlic, cilantro and 1/2 cup chicken broth. Pulse until coarsely chopped, scraping down the sides as needed then puree until smooth. Transfer to the soup pot. Repeat with remaining salsa verde ingredients.
tomatillos, (husked, rinsed and halved)1 poundbunches cilantro (the top leaves and stems) (2 ½ cups)2chopped cilantro
3
Simmer salsa verde: Add the oregano, cumin and chicken bouillon to the salsa verde. Simmer over medium heat, while scraping up the golden bits on the bottom of the pan, then stirring occasionally, until the sauce turns a deep green, about ⏱️ 12-15 minutes.
dried oregano1 tablespoonground cumin2 teaspoons
4
Simmer soup: Add the chicken back to the pot along with the hominy and remaining chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for ⏱️ 12-15 minutes or until chicken is tender enough to shred.
5
Shred chicken: Once chicken is tender, remove it to a cutting board and shred with two forks. Meanwhile, continue to simmer the soup for an additional ⏱️ 5-10 minutes, just until the hominy is tender.
6
Finish soup: Add the chicken back to the pot. Season with plenty of salt, pepper, cayenne pepper and/or lime juice to taste.
fresh lime juice
7
Add toppings! Serve the pozole in bowls with desired garnishes such as cabbage, radishes, lime juice, avocados, cilantro, sour cream, tortilla chips, etc. Dig in!
fresh lime juicebunches cilantro (the top leaves and stems) (2 ½ cups)2chopped cilantro
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