Why We Love Pozole Verde de Pollo
You know we love a good chicken soup around here. From Homemade Chicken Noodle Soup and classic Creamy Chicken and Rice Soup, to Lean Green Chicken Soup and Chicken Minestrone Soup, there is a recipe that’s perfect to make for whatever season or mood you’re in! There are many reasons why you will love this Mexican chicken stew… Not only is it delicious, but it’s also a one-pot recipe that is ready in just over an hour. Plus, Pozole Verde (or Green Pozole) is a gluten-free dish that’s terrific for customizing. Feel free to make your chicken stew as mild or spicy as you like, and serve with any number of your favorite toppings. Our version of Chicken Pozole uses a great balance of pantry staples and fresh ingredients that are easy to find to create a complete meal in a bowl – with barely any effort! When I want a super bright, tangy, and fantastically flavorful stew with chicken I always turn to this easy Pozole Verde de Pollo recipe.
What is Pozole?
Green Chicken Pozole (or Chicken Posole) is a classic Mexican dish made with hominy. If you aren’t familiar, hominy is dried corn kernels that have been treated with lye to become swollen and tender, so they have the texture of little dumplings. Together, the chicken and hearty hominy make an incredibly comforting and satisfying chicken stew.
Ingredients You Need
Here is everything needed to make our authentic and easy Chicken Pozole recipe:
Olive oil – or preferred cooking oil Sweet onion – peeled and chopped (The yellow onions not white onions) Garlic – minced Poblano peppers – seeded and chopped Fresh cilantro – chopped Boneless chicken thighs – you can use chicken breasts, but thighs really do have the best flavor Tomatillos – peeled husks and quartered Chicken broth – or water Seasonings – bay leaves, dried oregano, salt and pepper
Pro Tip: Poblano peppers are usually not spicy, but every now and again you get a surprise spicy poblano. Once you chop the poblanos, smell them to determine how spicy they are and decide if you’d like to use the full or just half of the pepper. If you like a spicier stew and want even more heat, feel free to add one seeded and chopped jalapeno to this Pozole Verde recipe along with the poblano pepper.
How to Make Chicken Pozole Verde
From start to finish this posole recipe is ready in just over an hour. It makes enough to serve 8 people, but is perfect for cooking as a large batch and using leftovers as part of a weekly meal plan. To make the best, easiest Pozole Verde, start by setting a heavy 6-8 quart dutch oven over medium heat on the stovetop. Then add oil, chopped onion and garlic to the pot. Sauté for a couple of minutes before adding in the chopped poblanos, jalapenos, and cilantro. Sauté for another several minutes while stirring regularly. Next place the whole chicken thighs – no need to cut up! – and chopped tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt into the pot. Cover the pot with a heavy lid and bring to a boil. Quickly lower the heat to a simmer, and cook for about an hour. Keep the lid on the pot, and stir occasionally. Once done the chicken thighs should easily shred with a fork. Remove the chicken thighs and bay leaves. Place the chicken thighs on a cutting board or in a large bowl, and use tongs or forks to shred the chicken into small chunks. Then add the shredded chicken back to the pot, along with the rinsed canned hominy. Stir to combine, and simmer another couple of minutes to warm the hominy. Taste and season with salt and pepper as needed. Eat the Posole chicken stew right away while hot, or keep it on the stove on low until ready to enjoy. Ladle into bowls and serve with various toppings.
Ideas for Homemade Green Pozole Toppings
Garnish this posole recipe with any number of your favorite stew toppings. Prepare a few of these and have them sitting out in individual dishes to allow dinner guests to serve themselves with their favorites…
Tortilla chips or Tortillas Shredded cabbage Toasted Pumpkin Seeds Lime wedges Sliced avocado Sliced radishes Chopped cilantro Seeded and sliced jalapeños
Tips & Tricks
Serve your green pozole with a crispy chicken quesadilla or simple puffy tortillas as a side dish! Don’t overcook the chicken! Once the chicken is cooked through to 165 F, it is done cooking. Cook it any longer and it might turn out dry. Make is extra spicy by adding some fresh diced jalapeño into the chicken pazole with the poblano peppers!
Looking for More Delicious Chicken Recipes? Be Sure to Try:
Paleo Chicken Chili Verde The Best Chicken Tortilla Soup Buffalo Chicken Casserole (Chicken and Rice Recipe) Slow Cooker Buffalo Chicken Soup Creamy Salsa Verde Chicken Skillet Lemon Chicken and Rice 2-Ingredient Crock Pot Taco Meat
Check the printable recipe below for nutritional information on calories, cholesterol, carbohydrates, protein, sugar, and fiber. Share This Recipe With Friends!
