Chicken Pozole Verde 

Chicken Pozole Verde is a vibrant and hearty Mexican stew that combines tender chicken, hominy, and a flavorful green chile broth. The bright green color from tomatillos and cilantro gives the soup a fresh, inviting look, while the rich, comforting flavors make it an unforgettable meal. The addition of hominy provides a satisfying chew, perfectly complementing the tender chicken and the spicy, tangy broth that has a gentle kick without overwhelming the palate. 

Full Recipe:

Ingredients

For the Pozole:

• 1 lb boneless, skinless chicken thighs or breasts

• 1 can (15 oz) hominy, drained and rinsed

• 4 cups chicken broth

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Verde Sauce:

• 6–8 tomatillos, husked and rinsed

• 2–3 medium green chilies (e.g., jalapeños or serranos), stems removed

• 1 cup fresh cilantro leaves

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 tablespoon lime juice

Garnishes (Optional):

• Shredded cabbage

• Thinly sliced radishes

• Chopped cilantro

• Lime wedges

• Crumbled tortilla chips or tostadas

• Sliced avocado

Directions

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook for 5–7 minutes per side until browned. Remove and set aside.

2. Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

3. Make the Verde Sauce: In the same pot, add the tomatillos and chilies. Cover with water and bring to a boil. Let simmer for about 5–7 minutes until softened.

4. Blend the Sauce: Transfer the cooked tomatillos, chilies, and any remaining liquid into a blender. Add cilantro, cumin, oregano, and lime juice. Blend until smooth.

5. Assemble the Pozole: Add the shredded chicken, hominy, and chicken broth to the pot. Pour in the verde sauce and stir well.

6. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, allowing the flavors to meld.

7. Adjust Seasoning: Taste and adjust with additional salt, pepper, or lime juice as needed.

8. Serve and Garnish: Ladle the pozole into bowls. Top with your choice of shredded cabbage, sliced radishes, chopped cilantro, lime wedges, crumbled tortilla chips or tostadas, and sliced avocado.

Nutritional Information (Per Serving)

• Calories: Approximately 300–350 kcal

• Protein: Varies based on chicken cut used

• Carbohydrates: Includes hominy and vegetables

• Fat: From olive oil and chicken

• Fiber: From hominy and vegetables

• Sodium: Varies based on broth and added salt