Chicken Pozole Verde

5 from 17 votes

As simple to make as it is delicious to eat, our Chicken Pozole Verde is full of fresh and flavorful ingredients and the perfect meal prep soup to enjoy all week long!

Prep Time10

Cook Time45

Total Time55

Course: dinner, Main Course, main dish

Cuisine: Mexican

Servings:

Calories: 467kcal

Author: Teri & Jenny

Ingredients

1 1/2 quarts chicken stock
1 1/2 pounds boneless, skinless chicken breasts (about 2 to 3)
1 pound tomatillos, husked and quartered
3 garlic cloves
2 roasted poblano peppers, skinned seeded
1 medium white onion, quartered
1 jalapeño pepper, halved and seeded
2 limes, juiced
1 bunch cilantro
28 ounces canned hominy drained
salt and pepper to taste

garnishes

shredded green cabbage
diced white onion
minced cilantro
matchstick cut radishes
minced oregano
lime wedges

US Customary - Metric

Instructions

Pour stock into a large pot, season with salt and pepper and simmer. Season chicken with salt and pepper
Simmer stock and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes.
Remove chicken from pot and shred once cool enough to handle. Reserve stock.
Place tomatillos, garlic, poblano peppers, onion, jalapeno, lime juice, and cilantro into a blender.
Puree until smooth.
Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
Stir puree into reserved stock and simmer.
Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.
Serve with array of garnishes.

Notes

**Makes 2 quarts - Each serving is 2 cups**

**Nutritional Information doesn't include garnishes listed in ingredient list**

Make Ahead and Freezing Instructions

Make Ahead

This soup is perfect for making on a Sunday and enjoying all week long. Prepare the Pozole as directed and let it cool completely before storing it in the refrigerator for up to 4 days. You can also prepare any garnishes ahead of time and store them separately.

To reheat leftovers, spoon what you'd like into a small pot and warm over the stove for 10-15 minutes.

Freezing

Chicken Pozole Verde is an excellent freezer meal. Prepare as directed, let cool, then store in a freezer-safe container for up to 3 months. Take the soup out of the freezer the night before to thaw, then warm it in a pot on the stove over low-medium heat.

Vegetarian Options

Pozole Verde is often made without meat as a hearty vegetarian soup. To make this a vegetarian recipe, leave out the chicken and replace the chicken stock with vegetable stock. If you want to add protein and make the soup a little more hearty, replace the chicken with pinto beans.

Nutrition