Description
A comforting and flavorful Chicken Verde Pozole Soup packed with nutrients and customizable to suit your taste.
Ingredients
Scale
- 1 pound chicken (bone-in or boneless)
- 2 cups hominy (canned or frozen)
- 2 cups tomatillos (husked and rinsed)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 jalapeรฑo or serrano pepper (optional for heat)
- 1 cup fresh cilantro leaves
- 1 teaspoon cumin
- 4 cups chicken broth (low-sodium recommended)
- Salt and pepper to taste
- Optional: avocado, radishes, lime wedges, tortilla chips for garnish
Instructions
- In a large pot, combine the chicken and chicken broth. Bring to a boil, then reduce heat. Simmer for about 20 minutes for boneless chicken, or longer until bone-in chicken is tender.
- While the chicken is cooking, prepare the verde sauce. In a blender or food processor, combine tomatillos, cilantro, jalapeรฑo, onion, garlic, and cumin. Blend until smooth.
- Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding it into bite-sized pieces.
- In the same pot, add the blended verde sauce and hominy to the broth. Stir well and simmer for about 15 minutes to develop the flavors.
- Return the shredded chicken to the pot and season with salt and pepper. Simmer for an additional 5 to 10 minutes.
- Serve hot, garnished with your choice of toppings.
Notes
For best results, season gradually to taste. Using low-sodium broth allows for better flavor control.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg