Chicken Pozole Verde Soup
A comforting and flavorful chicken soup with tomatillos and hominy.
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.
Notes
For added flavor, consider garnishing with avocado slices or tortilla strips. No alcoholic drinks allowed, please substitute with a non-alcoholic option.