Description
This easy Green Chicken Pozole Verde is loaded with hominy, poblano peppers, and fresh tomatillos for a bold, comforting Mexican soup bursting with flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 6–8 cloves garlic, minced
- 6 poblano peppers, seeded and chopped
- 2–3 jalapeño peppers, seeded and chopped (optional)
- 1/2 cup chopped cilantro
- 3 pounds boneless chicken thighs
- 1 1/2 pounds tomatillos, peeled and quartered
- 2 bay leaves
- 1 tablespoon dried oregano
- 6 cups chicken broth or water
- 2 (15 oz) cans white hominy, drained and rinsed
- Salt and pepper to taste
- Garnishes: tortilla chips, shredded cabbage, lime wedges, avocado, radishes, cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2 minutes.
- Add poblano peppers, jalapeños, and cilantro. Cook 8 minutes, stirring.
- Add chicken, tomatillos, bay leaves, oregano, broth, and salt.
- Cover and bring to a boil, then reduce heat and simmer 50–60 minutes.
- Remove chicken and bay leaves. Shred chicken.
- Return chicken to pot and add hominy. Simmer 2–3 minutes.
- Season with salt and pepper to taste.
- Serve hot with desired garnishes.
Notes
- Poblano peppers are usually mild but can vary in heat—taste before adding jalapeños.
- You can substitute chicken with pork roast if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican