Description
A flavorful and hearty Mexican Green Pozole Soup made with tender chicken, hominy, and a vibrant blend of tomatillos, poblano and jalapeño peppers, seasoned with traditional spices and garnished with fresh toppings.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 jalapeño pepper, seeded, deveined and chopped
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 pound tomatillos, husked, rinsed and quartered
- 8 cups chicken broth, divided
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 pounds boneless and skinless chicken thighs or breast
- 2 (15-ounces) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon, optional
- Ground black pepper to taste
Optional Toppings
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
- Heat and sauté: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onions, jalapeños, and poblano peppers. Sauté, stirring often for 4 minutes or until the onions become translucent. Add the minced garlic and quartered tomatillos, continuing to sauté for 5 minutes until the peppers soften. Remove from heat.
- Blend the green sauce: Transfer the sautéed mixture into a blender. Add about 1 cup of cold chicken broth and fresh cilantro. Blend until completely smooth. Add additional broth if needed to achieve a smooth consistency.
- Combine ingredients: Return the blended green sauce to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients.
- Cook the chicken: Add the chicken thighs or breasts to the pot and bring the mixture to a boil over medium heat. Reduce heat to low, cover partially, and simmer for 30 minutes or until the chicken is tender and thoroughly cooked.
- Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the drained and rinsed hominy.
- Simmer soup: Cook the soup uncovered over medium heat for 10 minutes. Taste and add chicken bouillon if desired for enhanced flavor. Simmer an additional 5 minutes. Adjust seasoning with salt and ground black pepper as needed.
- Serve with toppings: Ladle the pozole into bowls and garnish with your choice of thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.
Notes
- You can use either two 15-ounce cans or one 28-ounce can of hominy; just be sure to drain and rinse it before adding to the soup.
- After husking tomatillos, rinse them with lukewarm water to remove their sticky coating.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Using chicken thighs will make the soup juicier and more flavorful, but chicken breasts work well too.
- Adjust the level of jalapeño to control the heat according to your preference.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
