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