Description
This Chicken Pozole Verde Soup is a flavorful and comforting Mexican classic, bursting with tender chicken, hominy, and a tangy green chile broth. It’s quick to make and perfect for a cozy meal.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 4 garlic cloves, minced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 (28-ounce) can tomatillos, diced
– 2 (15-ounce) cans hominy, drained and rinsed
– 4 cups chicken broth
– 1 (4-ounce) can diced green chiles
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Sliced radish, diced avocado, chopped cilantro, and lime wedges for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook for 3-4 minutes, or until lightly browned.
2. Add the onion and garlic, and cook for 2-3 minutes, until the onion is translucent.
3. Stir in the cumin, oregano, tomatillos, hominy, chicken broth, and green chiles. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the chicken is fully cooked.
4. Season the soup with salt and pepper to taste.
5. Serve the Chicken Pozole Verde Soup hot, garnished with sliced radish, diced avocado, chopped cilantro, and lime wedges.
Notes
For a spicier soup, add an extra can of diced green chiles or a minced jalapeño. You can also use shredded rotisserie chicken instead of raw chicken breasts to save time.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican