Chicken Pozole Verde
Ingredients
- 4 lb spatchcocked whole chicken
or thighs, drums, and/or breast
- 1 tbsp kosher salt
- 1 tsp black pepper
- 5 tbsp olive oil
divided
- 2 lbs prepared hominy
or 29 oz can hominy
- 2 bay leaves
- Knorr chicken bouillon and/or salt to taste
- 3 poblano peppers
- 3 jalapeno peppers
- 3 serrano peppers)
optional (spicy
- 6 tomatillos
- 1 medium onion
diced
- 4 garlic cloves
crushed
- 1/2 bunch cilantro
- 1 tbsp Knorr chicken bouillon
- 2 tsp Mexican oregano
- 1 tsp cumin
- 2 cups water
- cilantro
- red radish
- iceberg lettuce or cabbage
- avocado
- lime
- onion
- jalapenos
- tostada
w/sour cream & hot sauce
Directions
- 1
If using prepared hominy from the Mexican market, you will need to boil them for at least an hour and a half before adding it to the soup. Rinse them thoroughly then boil in water over a gentle simmer uncovered until they have softened.
- 2
Roast your washed peppers and tomatillos on a large baking sheet. If using canned hominy, place the peppers all on one side, leaving the other side empty. Roast for 20 minutes at 400 degrees Fahrenheit.
- 3
Spatchcock your chicken- use heavy duty kitchen shears to remove the spine, then place the chicken breast side up and press firmly on the breast bone with your palms to flatten. Once flat, season on both sides with 1 tbsp kosher salt and 1 tsp black pepper. Keep the spine that you removed! This will go into the broth too. Note: You can also just cut a whole chicken into pieces, or you can use skin-on chicken thighs, drumsticks, and/or breasts.
- 4
In a large pot, sauté the diced onions in 3 tbsp olive oil on medium low heat until translucent. Reduce the heat to low, then add the garlic and sauté for another minute or two. Add the cumin, Mexican oregano, and Knorr chicken bouillon.
- 5
Continue to sauté for 20 seconds. Don't let the spices burn. Then remove the onions and set them aside.
- 6
Add a 2 tbsp olive oil to the pot and increase the heat to medium. Then place the chicken skin side down (the removed spine too) for 3-4 minutes to get a good sear on the skin. Flip over and continue cooking for another 2-3 minutes.
- 7
Add about 10 cups of water and two bay leaves, then bring to a gentle boil. Remove any scum that floats to the surface, reduce the heat and simmer uncovered for 45 minutes. Flip the chicken over a few times if it isn't fully submerged in the water.
- 8
Meanwhile, the peppers and tomatillos should be ready to flip. If using canned hominy, rinse and pat them dry then spread them evenly on the other side of the baking sheet. Continue to roast for another 15 minutes.
- 9
Remove the skin and seeds from the poblano peppers. You can remove the seeds from the jalapenos too if you don't want it spicy.
- 10
Blend all the peppers, tomatillos, onion & garlic, cilantro, and 2 cups of water until smooth. *If using canned hominy, just add plain water to the blender. If you're boiling prepared hominy, add 2 cups of the boiling water.
- 11
Remove the chicken from the pot and let it cool. Shred the chicken and discard the bones. I like to include some of the chicken skin in my pozole but you don't have to.
- 12
Add the salsa & hominy to the pot Taste the stock and add a little Knorr chicken bouillon and/or salt if needed. Simmer for another 15 minutes.
- 13
While the broth is simmering and the chicken is cooling, prepare all the toppings.
- 14
Add the chicken back to the pot and heat through.
- 15
Divide the pozole into bowls and add whatever toppings you like. You can keep in the fridge for up to 3 days, or freeze for up to 3 months.
Chicken Pozole Verde
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About this Recipe
Craving a deeply flavorful, comforting bowl of Mexican soup that warms you from the inside out? This Chicken Pozole Verde delivers authentic, vibrant flavors perfect for a satisfying meal.
Why This Pozole Verde Shines
The magic in this pozole verde comes from its robust, fresh green salsa base, crafted with a dynamic trio of jalapeño, poblano, and optional serrano peppers, beautifully balanced by tangy tomatillos. This combination creates a complex, bright, and spicy foundation for tender chicken and hearty hominy. Using a whole spatchcocked chicken ensures rich broth development and succulent meat throughout the soup.
Get ready for a profoundly satisfying culinary experience. You'll enjoy a rich, savory broth brimming with tender, shredded chicken and chewy, plump hominy. Each spoonful offers a harmonious blend of earthy flavors, a pleasant tang from the tomatillos, and a customizable kick from the peppers. It’s a hearty, flavorful soup that feels both wholesome and incredibly indulgent, perfect for a cozy evening.
Customization & Variations
Tailor this pozole to your preference by swapping the spatchcocked whole chicken for individual cuts like thighs, drums, or breast. If you prefer less heat, simply reduce or omit the serrano peppers. You can also use canned hominy for convenience, though prepared hominy often offers a superior texture. For a vegetarian take, consider adding more vegetables like zucchini or mushrooms in place of the chicken.
Serve this comforting Chicken Pozole Verde piping hot, garnished generously with fresh cilantro, crisp red radish, shredded iceberg lettuce or cabbage, creamy avocado slices, and a squeeze of fresh lime. Don't forget the diced onion and extra jalapeños for those who love an extra kick, and of course, a crispy tostada slathered with sour cream and hot sauce on the side.