Description
Chicken Pozole Verde Soup is a comforting and flavorful Mexican dish that’s perfect for cozy nights. Featuring tender chicken, hominy, and a zesty green broth, this recipe is both nourishing and delicious.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 pound tomatillos, husks removed and chopped
– 1 jalapeño, seeded and minced
– 4 cups chicken broth
– 1 (15 oz) can hominy, drained and rinsed
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh cilantro, chopped, plus more for garnish
– Lime wedges, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook for 3-4 minutes, until lightly browned.
2. Add the onion and garlic to the pot and cook for 2-3 minutes, until fragrant.
3. Stir in the tomatillos and jalapeño, and cook for 5 minutes, until the tomatillos start to soften.
4. Pour in the chicken broth and add the hominy, cumin, oregano, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the flavors have melded.
5. Remove from heat and stir in the fresh cilantro.
6. Serve the Chicken Pozole Verde Soup hot, garnished with additional cilantro and lime wedges.
Notes
For a spicier soup, leave some or all of the jalapeño seeds. You can also adjust the amount of broth to achieve your desired consistency. This soup can be made ahead of time and reheated when ready to serve.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Mexican