Chicken Pozole Verde Soup (Mexican Green Pozole)

Hearty and satisfying Chicken Pozole Verde or Green Pozole is a traditional Mexican stew, made with shredded chicken and white hominy in a flavorful and vibrant green chile broth. Incredibly easy to make, this pozole verde recipe is gluten-free, healthy and delicious.

📝 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 rinse
• 1 teaspoon chicken bouillon (or more to taste - optional)
• Ground black pepper to taste
• Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips

👨‍🍳 Instructions

1. 1Sauté: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, jalapeños and poblano peppers and sauté stirring often for 3-4 minutes or until the onions start to become translucent. Stir in the garlic and tomatillos and sauté, stirring regularly for about 4-5 minutes or until the peppers have softened. Remove from the heat.
2. 2Blend: Transfer the onion mixture into a blender and add about a cup of chicken broth (cold broth is fine). Add the fresh cilantro and blend until the mixture is completely smooth. You can add additional broth, if needed.
3. 3Season: Return the blended mixture to the pot or Dutch oven and add the remaining broth, dried oregano, ground cumin, ground coriander, bay leaf and salt. Stir to combine.
4. 4Cook: Add the chicken and bring to a boil over medium heat. Reduce the heat to low, cover the pot partially and simmer for about 30 minutes or until the chicken is tender and cooked through.
5. 5Shred the chicken: Transfer the chicken to a plate or cutting board and shred it with two forks. Return the chicken to the pot and stir in the hominy.
6. 6Simmer: Cook uncovered for 10 minutes over medium heat. Taste the soup and stir in the chicken bouillon if the soup lacks depth of flavor. Simmer for about 5 minutes and season to taste with salt and ground black pepper.
7. 7Serve in soup bowls garnished with your favorite toppings.