chicken pozole [Pozole Verde] – Wholesome Maven

This chicken pozole is a version of the traditional Mexican stew with a spicy twist. Packed with white hominy, tomatillos, cilantro, and green chilies, this green pozole is a delicious weeknight soup or weekend treat.

Our garden this year was partially inspired by our many trips to New Mexico. C’s father lived there, so we always felt very connected there and had the opportunity to visit her many times.

When we visit I always get a bowl of chicken pozole and some Christmas enchiladas! The food there is so good.

When we were planning our garden this year, we decided to switch things up and plant both tomatillos and bell peppers. Both thrived and I was able to make many recipes using both ingredients. Containing some of our many tomatillos, this Pozole Verde has become a staple here. I hope you enjoy it!

What is Chicken Pozole??

Chicken Pozole is a traditional Mexican stew or soup. There are typically 3 types of Pozole: Chicken Pozole Verde (green Pozole), Chicken Pozole Rojo (red Pozole) or Pozole Blanco (white Pozole). The name “pozole” (sometimes spelled posole) derives from the Nahuatl “potzolli” and the stew is made with corn porridge and pork or chicken breast.

Ingredients in Chicken Pozole

The ingredients in chicken pozole recipes will vary depending on the type of pozole you are making. For this green pozole recipe, these are the ingredients:

• chicken soup – Chicken stock or broth forms the basis of this soup
• Chicken breast – You can also use boneless or boneless chicken thighs, just make sure they are boneless
• tomatillos – about 1 pound tomatillos
• Garlic – several fresh garlic cloves
• Onion – I prefer white onions, but you can also use yellow onions
• hominy – large white corn kernels. You can usually find this under the canned vegetables section. Feel free to substitute with regular yellow corn if you can’t find any corn.
• coriander – fresh coriander is ideal. You can skip if you don’t like cilantro.
• oregano – I use dried, but you can use fresh. Bonus points if you can find Mexican oregano
• salt + pepper – taste good. I like to use kosher salt.

How to make green pozole

STEP 1: POACH THE CHICKEN

In a large stockpot or dutch oven, add chicken broth and bring to a boil. Add the chicken breasts to the saucepan and simmer over low heat. Poach chicken in liquid until cooked through (about 25 minutes).

STEP 2: CUT THE CHICKEN

Remove chicken with tongs and allow to cool on a plate or cutting board. Shred the chicken once it’s cool enough to handle. Pour the remaining chicken broth into a bowl and set aside (this will be the base of your soup).

STEP 3: COOKING VEGETABLES

Pour olive oil into saucepan or Dutch oven over medium-high heat. Add your tomatillos, white onion, garlic cloves and poblano peppers. Cook until lightly browned (about 10 minutes).

STEP 4: MIX VEGETABLES

Place all the ingredients from your pot (tomatillos, onion, garlic, and poblanos) in a blender and add a handful of cilantro leaves (skip if you don’t like cilantro). Mix until smooth.

STEP 5: MERGE EVERYTHING

Return the contents of the blender to your saucepan along with the remaining chicken broth, oregano, cornmeal, salt and pepper. Bring to the boil and then simmer in the saucepan for 10-15 minutes. Add your shredded chicken and cook until just heated through (a few minutes). Add more salt + pepper to taste. Divide between bowls + top pozole with desired toppings (see below).

What to serve with Chicken Pozole

There are so many ways to serve green pozole. Here are a few ideas:

• radish – Many traditional chicken pozole recipes are topped with radish slices
• coriander – I love topping my pozole recipe with cilantro, but feel free to skip it if you’re a cilantro phobia
• Lemons – Cut into lime wedges and serve on top or on the side. Squeeze in the extra lime juice just before serving.
• avocado – Cut into pieces for a creamy and delicious topping
• Chileans – Want more kick? Add chilies like red chili flakes or even sliced ​​jalapenos, ancho chiles or guajillo chilies (for a traditional recipe)
• tortilla chips – a personal favorite! I love the crunch tortilla chips that are added to Chicken Pozole. You can also make your own corn tortillas.
• sour cream – You can also use a dollop of Greek yogurt
• Cheese – whatever you have on hand, but I especially like the taste of Cotija cheese.
• Shredded Cabbage – Many green pozole recipes are topped with shredded kale.

Storage Tips: How Long Does Pozole Verde Keep?

How long your chicken pozole will keep depends on how you store it.

Refrigerator – Keeps in an airtight container in the fridge for up to 5 days.

freezer – Can be stored in the freezer for up to 4 months. Store in an airtight container and remove the night before to thaw in the refrigerator or several hours before thawing on the counter.

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