Chicken Pozole Verde Soup: The Ultimate Comfort Food Recipe
Introduction to Chicken Pozole Verde Soup
If you’re looking for a hearty and flavorful dish that brings warmth and joy, look no further than Chicken Pozole Verde Soup. This vibrant and nourishing soup is a traditional Mexican dish that combines tender chicken, zesty tomatillos, and hominy into a delightful medley of flavors. Perfect for gatherings or cozy nights at home, this recipe is sure to become a favorite in your household.
A Personal Story Behind My Chicken Pozole Verde Soup Journey
Growing up, our family gatherings were never complete without a big pot of pozole simmering on the stove. I remember my grandmother’s kitchen filled with laughter and the tantalizing aroma of spices, tomatillos, and chicken. Each bowl was a hug in a dish, bringing us all together. Now, I carry on this tradition, sharing the love through my own Chicken Pozole Verde Soup, a recipe that honors my roots while bringing joy to my family.
What Makes This Chicken Pozole Verde Soup Recipe Special?
This Chicken Pozole Verde Soup recipe stands out due to its vibrant green color from the tomatillos and fresh cilantro, which not only makes it visually appealing but also adds a refreshing taste. The combination of tender chicken thighs and hearty hominy creates a satisfying texture, while the optional toppings allow you to customize each bowl. Plus, it’s packed with nutrients and can be made in under 70 minutes, making it an excellent choice for busy weeknights or special occasions.
The Full Chicken Pozole Verde Soup Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeño peppers, halved (seeds removed if you prefer less spice)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups broth (chicken or vegetable)
- 1 cup cilantro, stems and leaves
- 2 (15-ounce) cans white hominy, drained and rinsed
Instructions
- In a large pot or Dutch oven, combine the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, then reduce to low, cover partially, and simmer for 40 minutes until the chicken is tender and easy to shred. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Remove the chicken from the pot and shred it using a fork. Set it aside. Tip: Let the chicken cool slightly for easier handling.
- Using a slotted spoon, transfer the cooked tomatillos, onions, jalapeños, and garlic to a blender. Add 1 cup of the cooking liquid and the cilantro. Blend until smooth. Tip: Be careful not to overfill the blender; blend in batches if necessary.
- Pour the blended mixture back into the pot. Add the shredded chicken and hominy. Simmer over medium-high heat, uncovered, for 15 minutes. Adjust seasoning with more salt if needed. Tip: Taste the soup before serving to ensure the flavors are balanced.
- Serve the pozole with suggested toppings like fresh lime juice, shredded cabbage, radishes, cilantro, onions, and Mexican oregano. Tip: Squeeze lime over your bowl for an extra burst of flavor!
Serving Suggestions and Variations for Chicken Pozole Verde Soup
This Chicken Pozole Verde Soup can be served as a main dish or as a starter before a larger meal. For added flavor, consider garnishing with avocado slices or crispy tortilla strips. You can also modify the spice level by adjusting the number of jalapeños or adding additional toppings like sliced avocados or cheese. Enjoy it with a side of crusty bread or corn tortillas for a complete meal!
Frequently Asked Questions About Chicken Pozole Verde Soup
Can I make this soup ahead of time?
Yes, Chicken Pozole Verde Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.
Can I freeze Chicken Pozole Verde Soup?
Absolutely! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw and reheat when ready to enjoy!
What if I can’t find tomatillos?
If tomatillos are unavailable, you can use green tomatoes or a mix of green bell peppers and tomatoes for a similar flavor profile, though it will alter the taste slightly.
Chicken Pozole Verde Soup
Equipment
- Large pot or Dutch oven For simmering the soup.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 whole jalapeño peppers, halved seeds removed if you prefer less spice
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups broth (chicken or vegetable)
- 1 cup cilantro, stems and leaves
- 2 cans white hominy, drained and rinsed
Instructions
- In a large pot or Dutch oven, combine the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, then reduce to low, cover partially, and simmer for 40 minutes until the chicken is tender and easy to shred.
- Remove the chicken from the pot and shred it using a fork. Set it aside.
- Using a slotted spoon, transfer the cooked tomatillos, onions, jalapeños, and garlic to a blender. Add 1 cup of the cooking liquid and the cilantro. Blend until smooth.
- Pour the blended mixture back into the pot. Add the shredded chicken and hominy. Simmer over medium-high heat, uncovered, for 15 minutes. Adjust seasoning with more salt if needed.
- Serve the pozole with suggested toppings like fresh lime juice, shredded cabbage, radishes, cilantro, onions, and Mexican oregano.