Amazing Chicken Pozole Verde in Just 30 Minutes

I still remember my first steaming bowl of Chicken Pozole Verde at a tiny roadside eatery in Oaxaca – the fragrant aroma of tomatillos and fresh cilantro hit me before I even took a bite. This traditional Mexican comfort food, with its tender chicken and plump hominy swimming in vibrant green salsa, instantly became my soul-warming obsession. Now I make it weekly during chilly months, tweaking my abuelita neighbor’s secret recipe (don’t tell her I added extra garlic!). What makes pozole verde special? That magical moment when the tart salsa verde melds with rich chicken broth to create something greater than the sum of its parts. One sip and you’ll understand why this dish has been Mexico’s culinary hug for generations.

Why You’ll Love This Chicken Pozole Verde

Trust me, this isn’t just another soup recipe – it’s a bowl of pure comfort that’ll make your taste buds dance! Here’s why it’s become my go-to dish:

• Bursting with flavor – The tangy green salsa and aromatic spices create layers of taste in every spoonful
• Weeknight easy – Just brown, simmer, and serve – it practically makes itself while you relax
• Comfort in a bowl – Warm, hearty, and satisfying like your favorite blanket on a chilly day
• Nutritious and filling – Packed with protein from the chicken and fiber from the hominy
• Crave-worthy leftovers – The flavors deepen overnight, making lunch the next day even better

Once you try this pozole verde, I promise it’ll earn a permanent spot in your recipe rotation!

Chicken Pozole Verde Ingredients

Let me tell you about the players in this flavor party – each ingredient brings something special to the pot. I’m obsessive about freshness here, especially with the salsa (more on that in a sec). Here’s what you’ll need:

• 2 lbs chicken thighs – bone-in for maximum flavor, skin-on if you’re feeling indulgent
• 4 cups chicken broth – homemade if you’ve got it, but no shame in good quality store-bought
• 2 cans hominy (15 oz each), drained – those plump little corn kernels are pozole’s signature
• 1 medium onion, chopped – I like white for sweetness but yellow works too
• 3 garlic cloves, minced – measure with your heart, I usually add an extra clove
• 2 cups green salsa – PLEASE make it fresh if you can (my market’s salsa bar saves me when I’m lazy)
• 1 tsp salt – start here, adjust to taste later
• 1 tsp cumin – our flavor secret weapon
• 1 tbsp olive oil – for that perfect chicken sear

Garnishes: Fresh cilantro (stems and all for maximum flavor), lime wedges for squeezing, and if you’re like me, extra salsa on the side!

Equipment You’ll Need for Chicken Pozole Verde

Here’s the no-fuss toolkit that lives on my counter whenever I’m making pozole verde – nothing fancy required!

• Large heavy-bottomed pot – My trusty 6-quart Dutch oven is perfect for simmering
• Wooden spoon – For stirring without scratching your pot
• Sharp chef’s knife – Makes quick work of onions and garlic
• Cutting board – Preferably one that doesn’t slide around
• Tongs – Essential for flipping those chicken thighs
• Measuring spoons – Because guessing with cumin never ends well

That’s it! Now let’s get cooking.

How to Make Chicken Pozole Verde

Alright, let’s dive into making this magical soup! Don’t let the fancy name fool you – it’s actually super simple. Just follow these steps and you’ll have a pot of comfort ready in no time.

Preparing the Base

First, grab your trusty pot and heat that olive oil over medium heat. When it shimmers (that’s your cue it’s ready), toss in the chopped onions. Stir them around until they get soft and translucent – about 3 minutes should do it. Now add the minced garlic and breathe in that amazing aroma! Cook for just 30 seconds more (garlic burns fast, trust me).

Next up – the chicken thighs! Place them in skin-side down and let them get nice and golden brown, about 4 minutes per side. Don’t rush this step – that browned flavor is liquid gold for your pozole verde!

Simmering the Soup

Now the fun begins! Pour in the chicken broth and scrape up any tasty browned bits from the bottom of the pot. Bring it to a lively boil, then turn the heat down to a gentle simmer. Here comes the party – add your drained hominy, green salsa, salt, and that magical teaspoon of cumin.

Let everything get friendly in the pot for about 30 minutes. The chicken should be cooked through – test it by poking with a fork; the juices should run clear. Fish out the chicken thighs and shred the meat using two forks (or your fingers if you’re brave like my abuela). Toss the shredded chicken back into the pot and give it a good stir. Taste and add more salt if needed – pozole should sing with flavor!

Pro tip: The soup will thicken slightly as it sits. If it gets too thick, just stir in a splash of broth or water when reheating.

Tips for Perfect Chicken Pozole Verde

After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “wow!” Here are my must-know tips:

• Taste your salsa first! Spice levels vary wildly – add half first, then adjust after simmering if you want more heat.
• Don’t skip the cilantro stems – they pack more flavor than the leaves when simmered in the broth.
• Check chicken doneness at 25 minutes – overcooked thighs become dry even in soup.
• Let it rest 10 minutes before serving – the flavors marry beautifully as it cools slightly.
• Double the recipe if you can – the leftovers taste even better the next day!

Remember – great pozole verde isn’t about perfection, it’s about making it your own!

Serving Suggestions for Chicken Pozole Verde

Now comes my favorite part – dressing up this already amazing soup! Here’s how I love to serve my pozole verde for maximum deliciousness:

• The essentials: Fresh lime wedges (that tangy squeeze is EVERYTHING) and a big handful of chopped cilantro
• Crunchy toppings: Thinly sliced radishes or shredded cabbage add perfect texture contrast
• Creamy additions: Diced avocado or a dollop of crema take it to luxe territory
• On the side: Warm corn tortillas or crispy tostadas for dipping and scooping

Set everything out family-style and let everyone customize their bowl – half the fun is in the toppings!

Storing and Reheating Chicken Pozole Verde

Here’s the beautiful thing about pozole verde – it gets better with time! Let the soup cool completely (I leave it uncovered for about an hour), then transfer it to an airtight container. It’ll keep happily in your fridge for up to 3 days – though mine never lasts that long!

When reheating, I prefer the stovetop on medium-low – just stir occasionally until piping hot. In a pinch, the microwave works too – use 1-minute bursts, stirring between each to prevent cold spots. You might need to add a splash of broth or water if it thickens up in the fridge.

Chicken Pozole Verde Variations

Oh, the possibilities with pozole verde! Here’s how I love to mix it up when I’m feeling adventurous:

• Pork lovers – Swap chicken for pork shoulder (cook longer until fork-tender) for traditional red pozole vibes
• Veggie boost – Toss in zucchini or chayote during the last 10 minutes of simmering
• Spice it up – Add a diced jalapeño with the onions for extra kick
• Seafood twist – Use shrimp instead of chicken (add in last 5 minutes of cooking)

The beauty of pozole? It welcomes creativity with open arms!

Nutritional Information

Just so you know, the nutritional info for this Chicken Pozole Verde can vary depending on your ingredients – especially whether you use skin-on chicken or homemade vs store-bought broth. Generally though, it’s a protein-packed meal with good fiber from the hominy, and those fresh veggies add plenty of nutrients too. As with any recipe, your mileage may vary based on portion sizes and toppings – but hey, that’s why we don’t skimp on the avocado garnish!

Chicken Pozole Verde FAQs

I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and DM’s!):

Can I use store-bought green salsa?
Absolutely! While fresh salsa gives the best flavor, a good quality store-bought version works in a pinch. Just give it a taste first – some brands can be watery or overly salty. My grocery store’s refrigerated salsa bar is my secret weapon when I’m short on time.

Is hominy gluten-free?
Yes! Hominy is corn that’s been treated with an alkaline solution (called nixtamalization), which makes it naturally gluten-free. Just double-check your chicken broth and salsa labels if you’re strictly GF.

Can I make this in a slow cooker?
You bet! Brown the chicken and sauté the onions/garlic first for best flavor, then throw everything in the slow cooker on Low for 6 hours or High for 3. Shred the chicken at the end.

What’s the difference between pozole verde and rojo?
The color! Verde uses green tomatillo salsa, while rojo uses red chiles. Both are delicious, but I’m partial to the bright, tangy flavor of pozole verde.

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