The Christmas season is here — let’s celebrate 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.
This shredded chicken and hominy-based Mexican stew is slow simmered in 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.
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.
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
- Handful fresh cilantro leaves
- ¼ cup pepitas, toasted
- 1 teaspoon kosher salt
- 1 32-ounce carton chicken broth
- 2 ½ cups water
- 2 pounds chicken breast
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 2 29-ounce cans Mexican style hominy, drained
- 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 special thanks to Farberware Cookware for sponsoring this blog post. Opinions are my own.