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Easy Green Chicken Pozole Recipe

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Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Closet Cooking
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Closet Cooking from www.closetcooking.com

Description

Pozole is a traditional Mexican soup that is usually made with pork, but for this recipe, we will be using chicken. This easy green chicken pozole recipe is perfect for those who want to try a different twist on the classic dish. The soup is made with tomatillos, jalapeños, and cilantro, which gives it a refreshing and spicy taste. It is a perfect meal for cold winter days or when you need something to warm you up.

Prep Time

The prep time for this recipe is around 20 minutes. You will need to chop the vegetables and cook the chicken before adding them to the soup.

Cook Time

The cook time for this recipe is around 45 minutes. This includes the time it takes to cook the chicken and simmer the soup.

Ingredients

  • 1 pound of boneless, skinless chicken breasts
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 jalapeños, seeded and chopped
  • 1 pound of tomatillos, husked and chopped
  • 1 can of green chilies
  • 1 tablespoon of ground cumin
  • 6 cups of chicken broth
  • 1 can of hominy, drained and rinsed
  • 1/2 cup of chopped cilantro
  • Salt and pepper to taste
  • Lime wedges and sliced radishes for serving

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the chicken breasts and cook for 5-7 minutes on each side, or until browned and cooked through.
  3. Remove the chicken from the pot and set it aside to cool.
  4. Add the onion, garlic, jalapeños, and tomatillos to the pot and cook for 5-7 minutes, or until the vegetables are tender.
  5. Add the can of green chilies and the ground cumin to the pot and stir to combine.
  6. Pour in the chicken broth and bring the soup to a boil.
  7. Reduce the heat to low and let the soup simmer for 20-25 minutes.
  8. Shred the cooled chicken with two forks and add it to the pot.
  9. Add the drained and rinsed hominy to the pot and let it cook for another 5-10 minutes.
  10. Stir in the chopped cilantro and season the soup with salt and pepper to taste.
  11. Serve the soup hot with lime wedges and sliced radishes on the side.

Notes

  • If you like your soup to be spicier, you can add more jalapeños or leave the seeds in.
  • You can also use canned or frozen corn instead of hominy if you prefer.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 220
  • Total fat: 5g
  • Saturated fat: 1g
  • Cholesterol: 60mg
  • Sodium: 480mg
  • Total carbohydrate: 20g
  • Dietary fiber: 4g
  • Total sugars: 5g
  • Protein: 24g

Recipes FAQ

What is pozole?

Pozole is a traditional Mexican soup that is usually made with pork and hominy. The soup is often served with lime wedges, sliced radishes, and avocado.

What is hominy?

Hominy is a type of corn that has been treated with an alkali solution to remove the hull and germ. It is often used in Mexican and Southern cuisine.

Can I use canned hominy?

Yes, you can use canned hominy for this recipe. Just make sure to drain and rinse the hominy before adding it to the soup.

Recipe Tips

  • If you want to save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
  • If you don't have a Dutch oven or large pot, you can use a slow cooker instead. Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • To make this recipe vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

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