Pozole Verde

Pozole Verde is a brothy, comforting soup made with chicken, hominy, and a bright green tomatillo sauce. Serve it with fresh toppings so everyone can build their bowl just the way they like it.

Course Main Course, Soup

Cuisine Mexican

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings (2 cups each)

Calories 438kcal

Author Meggan Hill

Ingredients

For the chicken broth:

3 pounds bone-in, skin-on, chicken breasts
cold water to cover (about 8 cups, see note 1)
1/2 small onion peeled and sliced
1 clove garlic
2 teaspoons salt

For the green sauce:

1/2 pound tomatillos husks removed and rinsed well (see note 2)
1 poblano chile stem removed (or Serrano chile)
1 slice onion
1 clove garlic peeled
1 tablespoon fresh cilantro leaves
1/2 teaspoon salt

For the soup:

2 cups water
2 (15.5-ounce) cans hominy drained and rinsed
Optional toppings: shredded cabbage, lime slices, minced fresh cilantro, sliced jalapeños, sliced radishes, diced avocado, and tostadas, for serving

US Customary - Metric

Instructions

To make the chicken broth:

To a Dutch oven or large stock pot, add chicken pieces and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 2 hours. The longer the broth simmers, the more flavor it will have.
Remove chicken from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 4 cups chicken broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserve for another use.

To make the green sauce:

In a medium saucepan over medium-high heat, add tomatillos, poblano chile, onion, and garlic, and enough cold water to cover. Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.
Using a slotted spoon, transfer to a molcajete or blender. Add cilantro and grind or process until smooth. Season to taste with salt (I like ½ teaspoon). You'll have about 2 cups sauce.

To make the soup:

Return the reserved 4 cups chicken broth to the pot. Add 4 cups water and green sauce. Bring to a boil, then add chicken and hominy. Simmer until heated through, about 10 minutes.
Add salt to taste (I like at least 2 teaspoons salt). Serve with cabbage, lime slices, cilantro, jalapeños, radishes, avocado, and tostadas.

Notes

Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
Tomatillos: Remove paper and rinse off any stickiness.

Nutrition