Pozole Verde De Pollo (Chicken Pozole)
Chicken Pozole Verde is a soup that keeps life interesting – it’s filled to the brim with hominy, chicken and lots of delicious garnishes.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 110 ounce can Mexican style hominy
- 2 pounds chicken breasts, cut into large chunks (boneless, skinless)
- ½ medium white or yellow onion
- 2 garlic cloves
- 8 cups water
- 1 tablespoon ground chicken bouillon or 1 cube
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Mexican oregano
- ½ teaspoon olive oil
- ½ medium white or yellow onion
- 2 fresh jalapeños, cut into halves (stemmed and seeded)
- 2 serrano peppers, cut into halves (stemmed and seeded)
- 2 garlic cloves
- 2-28 ounce cans whole tomatillos
- 1 large roasted poblano pepper (stemmed and seeded)
- ¼ cup packed cilantro
- ½ teaspoon ground chicken bouillon or ½ cube
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- Shredded cabbage, radishes, avocado, chopped cilantro
- Limes
Instructions
- 1
Rinse the hominy until the water runs clear.
- 2
In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
- 3
Cook on medium high covered.
- 4
Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.
- 5
To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
- 6
Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.
- 7
When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.
- 8
Taste and season with salt and pepper, if needed.
- 9
To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.