Pozole Verde

This hearty, comforting, authentic Pozole Verde is loaded with chiles, aromatics, chunks of chicken, and hominy all swimming in a homemade chicken broth.

Course Chicken Dinner, Soup

Cuisine Mexican

Keyword Chicken Soup, Chicken Stew, Mexican Soup

Prep Time 45

Cook Time 1 45

Servings servings

Calories 546kcal

Author Kathleen

Ingredients

Broth:

1 3-4 pounds roasting chicken, rinsed, giblets discarded
1 white onion, peel removed, cut in half
2 heads garlic, cut in half
1/2 bunch cilantro, washed and tied in a bundle with butchers twine
1 tablespoon salt
1 heaping tablespoon chicken flavor Better Than Bouillon
water

Salsa Verde:

3 poblano chiles, cored, seeds removed, and cut in quarters
1 medium white onion, cut in quarters
1 1/2 pound tomatillos, husked and halved
1 jalapeño seeds and ribs removed, and cut in quarters
4 cloves garlic
1/2 bunch cilantro, washed
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon oil

Assemble:

3 (15-ounce) cans hominy, drained

Optional Toppings:

iceberg lettuce, shredded
chopped cilantro, chopped
radishes, thinly sliced
white onion finely chopped
avocado, sliced
sour cream
lime wedges
tortilla chips

US Customary - Metric

Instructions

Make Chicken and Broth:

In a large pot or Dutch oven add chicken (1--3-4 pounds), onion (1), garlic (2 heads), (1/2 bunch) cilantro tied with butcher twine, salt (1 tablespoon), and (1 1/2 heaping tablespoon) Better Than Bouillon. Pour in only enough cold water to cover the chicken (about 3 quarts); too much will make the broth taste weak.
Over medium heat, bring to a boil, then reduce heat and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. Skim off the foam while simmering. Add more water as needed to keep the chicken covered while simmering.
Carefully transfer chicken to a cutting board, shred the meat into large bite-sized pieces; discard the bones and skin. Remove onion, garlic, and cilantro and discard. Allow broth to cool. Skim any fat from the cooking liquid and reserve. Remove all but 7 cups of the broth( keep 7 cups of broth in the pot). Store any extra broth for another use.

Make the Salsa Verde:

Add tomatillos (1 1/2 pounds), quartered onion (1 medium), poblanos (3), jalapeños (1), garlic (4 cloves), cilantro (1/2 bunch), oregano (1 tablespoon), 1/2 teaspoon salt, and 1/2 teaspoon black pepper to a blender. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth.
In a large, high-sided skillet, heat vegetable oil (1 tablespoon) until it shimmers. Pour the vegetable puree from the blender into the skillet and cook over medium heat, stirring as needed, until the sauce turns a deep green, about 12 minutes.

Assemble:

To the pot of chicken broth, add the sauteed vegetable puree. Add the hominy (4- 15-ounce cans) and bring to a simmer over medium heat. Stir in the shredded chicken and continue to cook until heated through.
Serve in individual bowls and add toppings as desired.

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