Chicken Pozole Verde is a hearty hominy-based stew from Mexico. In this green version, the broth is made with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture. It is easy to make and takes less than one hour to make and leftovers reheat wonderfully.
Warm up this winter with a comforting Mexican soup like pozole verde. There are many variations of pozole – red, green, white, chicken, beef, or pork – just to name a few.
Not to be mistaken with my pozole rojo made with pork, this pozole verde is made with chicken that is slow simmered in salsa verde. Pozole rojo, on the other hand, is made with red chile sauce to give it its distinct color.
HOW TO SERVE POZOLE
Ladle pozole into a soup bowl and garnish with your toppings of choice. A few of my favorites are lime wedges, cilantro, and thinly sliced jalapeños and radishes. Serve with a side of tostadas.
HOW TO STORE OR FREEZE POZOLE
This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months.
To freeze, transfer the pozole to freezer containers with as little air as possible to prevent freezer burn. Thaw overnight in the fridge, and warm over low heat on the stovetop.
Watch this video to see how quickly the pozole verde comes together.
LIKE THIS MEXICAN SOUP RECIPE? YOU MAY ALSO LIKE THESE!
- Caldo de Res (Beef Soup)
- Veracruz-Style Cod
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Caldo de Pollo (Homemade Chicken Soup)
- Red Pork and Hominy Stew (Pozole Rojo)
- Chicken Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup)
Chicken Pozole Verde
- 1 1/2 pounds tomatillos, husks removed
- ½ cup chopped onion
- 1 to 2 jalapeños or serrano chile peppers, stemmed
- 3 cloves garlic, smashed and peeled
- 1 handful fresh cilantro leaves
- ¼ cup pepitas, toasted
- 1 teaspoon kosher salt
- Diced avocado
- Lime wedges
- Diced onion
- Sliced radishes
- Chopped cilantro
- Finely shredded iceberg lettuce
- Mexican Oregano
- Crema Mexicana
- Toasted bolillos
- In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
- In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.
- In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions and garlic and blend. Reserve the remaining broth.
- Add the shredded chicken, blended broth, salsa verde, and hominy to the caldero with reserved broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
- A few of my favorite toppings are lime wedges, cilantro, and thinly sliced jalapeños and radishes. Serve with a side of tostadas.
Originally published: December 2017
A special thanks to Farberware Cookware for sponsoring this original blog post. Opinions are my own.