The kitchen has always been my happy place. As a kid, I would spend hours experimenting with flavors and ingredients, turning simple pantry staples into something magical. Now, as a busy mom and the heart behind Cooking Inspired, I want to share that magic with you. And what better way to start than with my easy and delicious Chicken Pozole Verde? Ready in about an hour, this recipe is packed with flavor and nutrients, making it perfect for a weeknight meal or a cozy weekend gathering. Get ready to make an iron rich meal that will nourish and energize your body!
Table of Contents
Why You’ll Love This Chicken Pozole Verde
This isn’t just another soup recipe, this is my Chicken Pozole Verde, and I’ve perfected it for maximum flavor and minimum fuss! Here’s why you’ll be hooked:
- Quick & Easy: Forget spending all day in the kitchen; this recipe is ready in about an hour.
- Flavor Bomb: The combination of tomatillos, jalapeños, and Mexican oregano creates a bright, zesty broth that’s simply irresistible.
- One-Pot Wonder: Minimal cleanup! Everything cooks together in one pot or Dutch oven.
- Healthy & Nourishing: Packed with protein and nutrients, this soup is a guilt-free way to nourish your family.
What is Chicken Pozole Verde? (A Culinary Journey)
Pozole Verde, meaning “green stew” in Spanish, is a vibrant and flavorful Mexican soup with deep cultural roots. Originating from pre-Columbian times, pozole was traditionally made with hominy (dried corn kernels treated with an alkaline solution), meat, and various herbs and spices. Over time, regional variations emerged, each showcasing the unique ingredients and flavors of the area.
The “verde” in Pozole Verde refers to the use of green ingredients like tomatillos, jalapeños, and cilantro, which create a bright and tangy broth. Unlike its counterparts, Pozole Rojo (red) and Pozole Blanco (white), Pozole Verde offers a fresh, zesty flavor profile that is both comforting and invigorating.
Key Ingredients for the Best Chicken Pozole Verde
Here’s a breakdown of the key players in my Chicken Pozole Verde, and why each one is essential:
- 2 pounds boneless skinless chicken thighs: Chicken thighs are my secret weapon; they stay incredibly juicy and tender during cooking, unlike chicken breasts, which can dry out.
- 1 pound tomatillos, (husked and rinsed): Tomatillos are the star of the show, lending their tart, citrusy flavor to the broth.
- 1 large white onion, (roughly chopped): Onion forms the aromatic base of the soup, adding depth and sweetness.
- 3 jalapeño peppers, (halved (seeds removed if you don’t want it spicy)): Jalapeños provide a welcome kick of heat. Remember to remove the seeds if you prefer a milder flavor.
- 2 cloves garlic: Garlic adds pungent aroma and flavor that complements the other ingredients.
- 1 tablespoon Mexican oregano: Mexican oregano has a unique citrusy note that sets it apart from regular oregano and perfectly complements the tomatillos.
- 1 teaspoon kosher salt: Salt is essential for enhancing all the flavors in the soup.
- 6 cups broth ((chicken or vegetable)): Broth forms the liquid base of the soup, adding richness and depth. I love using chicken broth for a more robust flavor, but vegetable broth works great too.
- 1 cup cilantro, (stems and leaves): Cilantro adds a fresh, vibrant flavor to the sauce. Don’t skip the stems, they’re packed with flavor!
- 2 (15-ounce) cans white hominy, (drained and rinsed): Hominy is the heart of pozole, adding a chewy texture and a slightly nutty flavor.
- lime wedges: A squeeze of fresh lime juice brightens the flavors and adds a zesty touch.
- sliced radishes: Radishes provide a crisp, peppery bite that contrasts beautifully with the rich broth.
- thinly sliced shredded cabbage: Cabbage adds a refreshing crunch and texture.
- diced white onions: More onion for extra flavor and texture!
- chopped cilantro: Fresh cilantro adds a final burst of flavor and color.
- Mexican oregano: A sprinkle of Mexican oregano enhances the authentic flavor of the dish.
How to Make Chicken Pozole Verde: Step-by-Step
Follow these simple steps to create my delicious Chicken Pozole Verde:
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
- Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Serving Suggestions for Chicken Pozole Verde
The best part about Pozole Verde is customizing it with your favorite toppings! I love setting up a toppings bar so everyone can create their own perfect bowl. Besides the suggested toppings, here are some other ideas:
- Crumbled cotija cheese
- A drizzle of Mexican crema or sour cream
- Avocado slices
- Pickled onions
- A sprinkle of toasted pepitas (pumpkin seeds)
Recipe Variations for Chicken Pozole Verde
Want to mix things up with a new recipe? Here are a few variations to try:
- Instant Pot: Add all ingredients to the Instant Pot, cook on high pressure for 20 minutes, followed by a natural pressure release. Shred the chicken and proceed with the recipe.
- Slow Cooker: Add all ingredients to the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and proceed with the recipe.
- Vegetarian: Substitute the chicken with 2 (15-ounce) cans of chickpeas, drained and rinsed. Add them to the pot along with the hominy in step 4.
Make Ahead Instructions for Chicken Pozole Verde
This soup is perfect for meal prepping! You can make the sauce up to 3 days in advance and store it in the refrigerator. You can also cook the chicken ahead of time, shred it, and store it separately. When ready to serve, simply combine the sauce, chicken, and hominy, and simmer until heated through.
How to Store and Reheat Chicken Pozole Verde
Store leftover Pozole Verde in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, simply simmer the soup over medium heat until heated through. You may need to add a little broth if the soup has thickened during storage.
Chicken Pozole Verde: Common Mistakes and How to Avoid Them
- Why is my pozole bitter? This can happen if your tomatillos are underripe. Make sure to choose tomatillos that are firm and bright green. You can also add a pinch of sugar to the sauce to balance the bitterness.
- How do I prevent the chicken from drying out? Using chicken thighs instead of chicken breasts is the key. Chicken thighs stay much juicier during cooking.
- My sauce isn’t green enough – what did I do wrong? Make sure you’re using fresh cilantro, stems and all! The stems are packed with flavor and contribute to the vibrant green color.
Tips for the Best Chicken Pozole Verde
- If your tomatillos are very tart, add a pinch of sugar to the sauce.
- Broiling the peppers is faster, but grilling them adds a smoky flavor.
Chicken Pozole Verde Substitutions
| Ingredient | Substitution | Notes |
|---|---|---|
| Chicken Thighs | Chicken Breast | Reduce cooking time to avoid drying out the chicken. |
| Tomatillos | Green Tomatoes | Flavor will be slightly different, but still delicious. |
| Mexican Oregano | Regular Oregano | Use half the amount, as regular oregano is more potent. |
| White Hominy | Yellow Hominy | Flavor will be similar, but color will be different. |
| Jalapeño Peppers | Serrano Peppers | Serrano peppers are hotter than jalapeños, so use less if preferred. |
| Chicken Broth | Vegetable Broth | Will make recipe vegetarian |
Frequently Asked Questions About Chicken Pozole Verde
- What is the difference between pozole verde and pozole rojo? Pozole verde uses tomatillos, jalapeños, and cilantro for a green broth, while pozole rojo uses red chiles for a red broth.
- Is pozole verde healthy? Yes! Pozole verde is packed with protein, vitamins, and minerals. However, it’s important to be mindful of the sodium content.
- What do you eat with pozole? Pozole is typically served with a variety of toppings, such as delicious shredded cabbage, radishes, onions, cilantro, and lime wedges.
- How long does pozole last in the fridge? Pozole can be stored in the refrigerator for up to 4 days.
Nutrition Information for Chicken Pozole Verde
(Per serving, approximate):
- Calories: 450
- Fat: 20g
- Protein: 40g
- Carbohydrates: 30g
- Fiber: 8g
- Sodium: 800mg
Amazing Chicken Pozole Verde: Quick & Easy
Ingredients
Equipment
Method
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
- Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Notes
Conclusion
My Chicken Pozole Verde is a flavor-packed, nourishing, and easy-to-make meal that’s perfect for busy families. With its bright, zesty broth and customizable toppings, it’s a dish that everyone will love. Now it’s your turn! Try this recipe, and let me know what you think in the comments below. Did you add any unique toppings? Do you have any questions? I can’t wait to hear about your experience!
