Delicious Chicken Pozole Verde
This Chicken Pozole Verde is a delightful and heartwarming Mexican soup that showcases a vibrant green salsa and tender chicken pieces simmered to perfection. Unlike the traditional pork version, this recipe swaps in boneless, skinless chicken thighs, providing a lean yet flavorful alternative. The soup is packed with hominy, which contributes a unique texture, and is complemented by a fresh salsa verde made with jalapeños and tomatillos. Garnished with crisp cabbage, radishes, and scallions, and served alongside crunchy tostadas, this is a dish that's perfect for family gatherings or a comforting weeknight meal. Whether enjoyed during special occasions or as an everyday delight, each ladleful brings a taste of authentic Mexican flavors to your table.
N/A
Servings
400
Calories
18
Ingredients
Ingredients
Chicken thighs, boneless, skinless
2 lbs (cut into 1/2 inch pieces)
Onion
1/2 (quartered)
Garlic cloves
3 (whole)
Salt
to taste
Hominy
4 (15 ounce) cans (drained and rinsed)
Jalapeno chiles
4 large
Tomatillos
8 large (husks removed)
Water
1/2 cup
Garlic cloves
2
White onion
1/4
Chicken broth
3/4 cup (from cooking thighs)
Salt
to taste
Red cabbage
1/4 head (thinly sliced)
Radishes
8 (chopped)
Scallions
8 (sliced)
Dried oregano
2 tablespoons
Limes
2 (cut into wedges)
Corn tostadas or tortilla chips
2-3 cups
Instructions
1
In a large pot, combine the chicken thighs, quartered onion, and whole garlic cloves. Add enough water to cover the chicken and season generously with salt. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for about 1 hour until the chicken is cooked through. Once done, remove the chicken and set aside 3/4 cup of the warm broth.
2
While the chicken is cooking, prepare the salsa verde. In a small pot, combine the jalapeños and tomatillos with just enough water to cover the bottom (about 1/2 cup). Bring to a boil, cover, and then reduce to a simmer. Cook for approximately 15 minutes or until the tomatillos and jalapeños are soft. Remove the lid and simmer for an additional 5 minutes to let excess water evaporate. Allow the mixture to cool for 10-15 minutes.
3
Transfer the cooled jalapeño and tomatillo mixture to a food processor or blender. Add 2 cloves of garlic, 1/4 onion, and the reserved 3/4 cup of chicken broth. Season with salt to taste. Blend until smooth, then transfer the sauce back to a small pot and bring to a boil. Let it simmer for another minute to meld the flavors.
4
Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding any bones. Return the shredded chicken to the pot with the simmering broth and add the drained and rinsed hominy. Stir to combine and let it simmer for 10-15 minutes until heated through.
5
To serve, ladle the pozole into bowls and adorn with thinly sliced red cabbage, chopped radishes, and sliced scallions. Finish with a generous scoop of salsa verde on top. Serve alongside lime wedges and a choice of corn tostadas or tortilla chips for added crunch.
Nutrition Information
12.5g
Fat
50g
Carbs
18.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chicken Pozole Verde?
Chicken Pozole Verde is a vibrant Mexican soup featuring a green salsa made from tomatillos and jalapeños, combined with tender chicken and hominy.
What kind of chicken is best for this recipe?
The recipe calls for 2 lbs of boneless, skinless chicken thighs, which provide a lean yet flavorful result.
How do I make the green salsa for the pozole?
Boil jalapeños and tomatillos until soft, then blend them with garlic, white onion, and a bit of the reserved chicken broth.
What is hominy and how is it used here?
Hominy is dried maize treated with an alkali. In this recipe, four 15-ounce cans are drained, rinsed, and added to the soup for texture.
How many calories are in a serving of this chicken pozole?
Each serving contains approximately 400 calories.
Is this Pozole Verde spicy?
It contains 4 large jalapeños, which gives the soup a significant kick, though the spice level can vary based on the peppers' heat.
How long does it take to cook the chicken?
The chicken thighs should be simmered with onion and garlic for about 1 hour until they are cooked through and easy to shred.
What are the nutritional facts for fat and protein?
One serving contains 12.5g of fat and 18.75g of protein.
What garnishes should I serve with Pozole Verde?
Traditional garnishes include thinly sliced red cabbage, chopped radishes, sliced scallions, dried oregano, and lime wedges.
How do I prepare the tomatillos?
You should remove the husks from 8 large tomatillos and rinse them before boiling them with the jalapeños.
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, though thighs are recommended for their moisture and flavor during the long simmering process.
How many carbohydrates are in this dish?
There are 50g of carbohydrates per serving.
What should I do with the chicken broth after boiling?
Keep the main pot of broth for the soup base, but reserve 3/4 cup to blend into your fresh salsa verde.
Do I need to shred the chicken?
Yes, once the chicken is cooked and cooled slightly, shred it into bite-sized pieces before returning it to the pot.
How much garlic is needed for the entire recipe?
You will need 5 garlic cloves in total: 3 whole cloves for the broth and 2 cloves for the salsa verde.
What type of onion is used in the salsa?
The recipe specifies using 1/4 of a white onion for the salsa verde blend.
How much water is used to cook the salsa ingredients?
Use about 1/2 cup of water, just enough to cover the bottom of the pot while simmering the tomatillos and jalapeños.
What provides the crunch when serving?
The soup is typically served alongside corn tostadas or tortilla chips for a crunchy contrast.
How long do I simmer the salsa verde?
After blending, transfer the sauce back to a small pot and let it simmer for about one minute to meld the flavors.
Can I use dried herbs in this recipe?
Yes, the recipe suggests using 2 tablespoons of dried oregano as part of the seasoning or garnish.
What is the first step in making this pozole?
Start by combining the chicken, quartered onion, and garlic in a large pot and covering them with salted water to boil.
How do I know when the tomatillos are ready?
They are ready after about 15 minutes of simmering when they become soft.
What type of cabbage is recommended for the topping?
The recipe calls for 1/4 head of red cabbage, thinly sliced.
Is there any sugar in this recipe?
Based on the provided nutritional data, there is no sugar content listed for this recipe.
Can I make this for a weeknight meal?
Yes, while it takes over an hour to cook, the steps are straightforward, making it a great comforting weeknight dinner.
How many radishes are used for garnishing?
The recipe suggests chopping 8 radishes to use as a fresh garnish.
How many scallions should I prepare?
You should slice 8 scallions to adorn the bowls of pozole.
Why is the chicken simmered with onion and garlic?
Simmering with onion and garlic infuses the chicken and the resulting broth with essential aromatic flavors.
What is the total number of ingredients?
There are 18 ingredients used in this Chicken Pozole Verde recipe.
Can I use this recipe for large gatherings?
Absolutely, pozole is a traditional Mexican dish often served during special occasions and is perfect for family gatherings.