Growing up, my abuela’s chicken pozole verde soup was a Sunday staple in our household. The aroma of tomatillos, garlic, and fragrant spices would fill the air, drawing us all to the kitchen in anticipation. There was something so comforting and nourishing about that vibrant green broth, with tender chicken and hominy that would warm us from the inside out. It’s a dish that evokes so many cherished memories, and I’m thrilled to share this recipe with you today.
Table of Contents
Why This Chicken Pozole Verde Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Chicken Pozole Verde Soup
The secret to this chicken pozole verde soup lies in the perfect balance of flavors and textures. By using boneless, skinless chicken thighs, you get a rich, succulent meat that perfectly complements the tangy tomatillos and the hominy’s chewy bite. The combination of spices – cumin, oregano, and a touch of heat from the green chiles – creates a depth of flavor that will have you coming back for seconds. And the fresh cilantro, added at the end, provides a bright, herbaceous note that ties the whole dish together.
Essential Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces: The star of the show, these chicken thighs provide the perfect texture and flavor for this soup.
- 1 tablespoon olive oil: To sauté the aromatics and brown the chicken for maximum flavor.
- 1 onion, diced: Adds a sweet, aromatic base to the broth.
- 4 garlic cloves, minced: Enhances the overall depth of flavor.
- 1 pound tomatillos, husks removed and quartered: These tangy, slightly sweet fruits are essential for the signature green color and flavor.
- 4 cups chicken broth: The foundation of the soup, providing a rich, savory backdrop.
- 2 (15-ounce) cans hominy, drained and rinsed: Adds a unique, chewy texture that complements the chicken perfectly.
- 1 (4-ounce) can diced green chiles: Brings a subtle heat and earthiness to the dish.
- 1 teaspoon ground cumin: Lends an aromatic, earthy note.
- 1 teaspoon dried oregano: Adds a touch of herbaceous flavor.
- 1/2 teaspoon salt: Balances the flavors.
- 1/4 teaspoon black pepper: Enhances the overall seasoning.
- 1/4 cup chopped fresh cilantro, plus more for garnish: Provides a bright, herbal finish.
- Lime wedges, for serving: The acidity of the lime helps to brighten and balance the soup.
Step-by-Step Chicken Pozole Verde Soup Instructions
Preparing Your Chicken Pozole Verde Soup
With a total time of just 40 minutes (15 minutes of prep and 25 minutes of cooking), this chicken pozole verde soup comes together quickly and easily. You’ll need a large pot or Dutch oven to bring all the flavors together.
1- Begin by heating the olive oil in the pot over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes, taking care not to let the onion burn.
2- Next, add the minced garlic and continue cooking for 1 minute, until fragrant. Then, add the cubed chicken thighs and brown them on all sides, about 5-7 minutes, to develop a nice sear and lock in the juices.
3- Once the chicken is browned, pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld.
4- Add the quartered tomatillos, hominy, diced green chiles, cumin, oregano, salt, and pepper. Stir everything together and continue simmering for another 10 minutes, or until the tomatillos have softened and the flavors have deepened.
5- Finally, stir in the chopped fresh cilantro and let the soup sit for a couple of minutes to allow the flavors to come together.
6- Ladle the hot, flavorful chicken pozole verde soup into bowls and serve with a sprinkle of extra cilantro and a wedge of lime for squeezing over the top.
Pro Tips for Success
- Use boneless, skinless chicken thighs for the best texture and flavor. The dark meat stays juicier and more tender than breasts in this soup.
- Be sure to remove the papery husks from the tomatillos before quartering them. This will ensure a bright, verdant color in the broth.
- If you prefer a spicier soup, add an extra can of diced green chiles or a diced jalapeño or serrano pepper.
- For a creamier texture, you can blend a portion of the tomatillos and hominy with some of the broth before adding them back to the pot.
Serving and Storing Your Chicken Pozole Verde Soup
Perfect Pairings for Chicken Pozole Verde Soup
This chicken pozole verde soup, which serves 6 generous portions, is the perfect centerpiece for a cozy family dinner or a casual gathering with friends. For a complete meal, consider serving it with warm, freshly baked cornbread or flour tortillas on the side. A crisp green salad or a simple avocado and radish salad would also make an excellent accompaniment. To drink, a refreshing Mexican beer or a bright, citrusy margarita would be a delightful pairing.
Storage and Make-Ahead Tips
Chicken pozole verde soup is a fantastic make-ahead dish, as the flavors only improve over time. Once cooled, you can store the soup in an airtight container in the refrigerator for up to 4 days. For longer-term storage, the soup can be frozen for up to 3 months. When ready to serve, simply thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave until piping hot.
Variations and Dietary Adaptations for Chicken Pozole Verde Soup
Creative Chicken Pozole Verde Soup Variations
While this classic chicken pozole verde soup is a delicious standby, there are plenty of ways to put your own spin on it. For a seasonal twist, try substituting the tomatillos with roasted pumpkin or butternut squash in the fall. You could also experiment with different types of chiles, such as ancho or chipotle, to adjust the heat level. Additionally, you could add extra vegetables like diced zucchini, corn kernels, or chopped kale or spinach for a heartier, more nutrient-dense soup.
Making Chicken Pozole Verde Soup Diet-Friendly
To make this chicken pozole verde soup more diet-friendly, you can make a few simple substitutions. For a gluten-free version, simply use gluten-free chicken broth and omit the hominy, replacing it with extra diced chicken or chickpeas. For a low-carb take, you can swap the hominy for cauliflower florets or zucchini noodles. And for a vegan or vegetarian option, replace the chicken with cubed tofu or extra vegetables, and use vegetable broth instead of chicken broth.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: While you can use chicken breasts, we recommend sticking with the chicken thighs for the best texture and flavor in this soup. Chicken thighs tend to stay juicier and more tender when simmered in the broth.
Q: How long does it take to make this chicken pozole verde soup?
A: The total time to make this recipe is 40 minutes, with 15 minutes of prep time and 25 minutes of cook time.
Q: Can I make this soup ahead of time?
A: Absolutely! Chicken pozole verde soup is a great make-ahead dish. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just reheat it on the stovetop or in the microwave when ready to serve.
Q: How many servings does this recipe make?
A: This chicken pozole verde soup recipe yields 6 generous servings.
Q: What if my soup turns out too spicy?
A: If the soup ends up being too spicy for your liking, you can temper the heat by adding more chicken broth, a splash of lime juice, or a dollop of sour cream or plain yogurt. You can also reduce the amount of diced green chiles next time.
Chicken Pozole Verde Soup
- Total Time: 40
- Yield: 6 servings
Description
This Chicken Pozole Verde Soup is a comforting and flavorful Mexican-inspired dish that’s perfect for a cozy night in. Featuring tender chicken, hominy, and a vibrant green broth, it’s a real crowd-pleaser.
Ingredients
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 4 garlic cloves, minced
– 1 pound tomatillos, husks removed and quartered
– 4 cups chicken broth
– 2 (15-ounce) cans hominy, drained and rinsed
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro, plus more for garnish
– Lime wedges, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
2. Add the onion and garlic and cook, stirring, until fragrant, about 2 minutes.
3. Stir in the tomatillos, chicken broth, hominy, green chiles, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Remove the pot from the heat and stir in the 1/4 cup of chopped cilantro.
5. Serve the Chicken Pozole Verde Soup hot, garnished with additional cilantro and lime wedges.
Notes
For a spicier soup, add more green chiles or a dash of hot sauce. You can also top the soup with diced avocado, crumbled queso fresco, or crushed tortilla chips.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Conclusion
This chicken pozole verde soup is a true labor of love, but the end result is so worth it. The vibrant green broth, the tender chicken, the chewy hominy – it’s a symphony of flavors and textures that will transport you straight to the heart of Mexico. Whether you’re serving it for a cozy family dinner or sharing it with friends, this recipe is sure to become a new favorite. So, gather your ingredients, fire up the stove, and get ready to experience the magic of this comforting and delicious chicken pozole verde soup. I can’t wait to hear your thoughts and see your creations! Happy cooking!
