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Chicken Pozole Verde

Delicious Chicken Pozole Verde for Your Cozy Dinner Nights

Enjoy this comforting, protein-packed Chicken Pozole Verde—a gluten-free Mexican stew full of vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Substitute with vegetable oil if preferred.
  • 1 medium Onion
  • 1 medium Jalapeño Pepper Reduce or omit for a milder stew.
  • 1 medium Poblano Pepper Can be swapped with Anaheim peppers.
  • 3 cloves Garlic Minced.
  • 4 medium Tomatillos Halved.
  • 4 cups Chicken Broth Low-sodium or homemade preferred.
  • 1 cup Cilantro Fresh, adds great flavor.
  • 2 teaspoons Dried Oregano Mexican oregano is preferable.
  • 1 teaspoon Ground Cumin Essential for flavor.
  • ½ teaspoon Ground Coriander Can be omitted if unavailable.
  • 1 leaf Bay Leaf Remove before serving.
  • to taste teaspoon Salt Adjust to your preference.
  • 1.5 pounds Chicken Thighs or breasts.
  • 2 cups Hominy Rinsed if canned.
Optional Flavor Enhancements
  • to taste cubes Chicken Bouillon Enhances flavor richness.
  • to taste teaspoon Pepper
For Toppings
  • 1 cup Sliced Radishes For crunch.
  • 1 medium Avocado Brings creaminess.
  • 2 wedges Lime Adds brightness.
  • ¼ cup Fresh Cilantro For garnish.
  • 1 cup Shredded Cabbage Optional for crunch.
  • 1 cup Tortilla Chips For scooping.

Equipment

  • Large pot
  • blender

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, jalapeño, and poblano pepper, stirring continuously for 3–4 minutes or until the onions are translucent and fragrant.
  2. Stir in 3 minced garlic cloves and 4 halved tomatillos, cooking for an additional 4–5 minutes until the tomatillos soften.
  3. Transfer the sautéed mixture into a blender, add 4 cups of chicken broth and a handful of fresh cilantro, then blend until smooth.
  4. Pour the blended sauce back into the pot, adding more chicken broth, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, and 1 bay leaf. Season with salt and bring to a gentle boil.
  5. Add your choice of chicken into the simmering broth. Reduce heat to low and cook uncovered for about 30 minutes.
  6. Remove the chicken, let it cool slightly, and shred it into bite-sized pieces. Return the shredded chicken to the pot along with 2 cups of rinsed hominy, cooking for another 10 minutes.
  7. Ladle the finished pozole into bowls and top with your favorite garnishes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 850mgFiber: 7gSugar: 4gVitamin A: 700IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Rinse canned hominy to remove excess sodium. Adjust jalapeños for heat tolerance. Use fresh ingredients for best results.

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