Chicken Pozole Verde: The Ultimate Spicy Comfort Soup

I remember the first time I tasted Chicken Pozole Verde. It was a rainy afternoon, and the kitchen was filled with the comforting aroma of simmering chicken and spices. The warmth of the soup seemed to wrap around me like a cozy blanket, and I couldn’t help but smile at the bright, zesty flavors dancing on my palate. It was a dish that instantly became a family favorite, one that I knew I had to recreate in my own kitchen.

The beauty of Chicken Pozole Verde lies in its simplicity and depth of flavor. With just a handful of fresh ingredients, you can transform a humble pot of chicken broth into something truly magical. The combination of roasted peppers, tomatillos, and hominy creates a rich, satisfying base, while the garnishes add a burst of color and texture. It’s a dish that invites you to gather around the table, share stories, and savor each spoonful.

As someone who loves experimenting with bold flavors, Chicken Pozole Verde offers endless possibilities for customization. Whether you like it mild or spicy, with extra lime or a dollop of creamy yogurt, there’s no wrong way to enjoy this classic Mexican soup. Each bowl is a canvas for your creativity, and every bite is a reminder of the joy that cooking can bring.

If you’re new to making Chicken Pozole Verde, don’t worry—this recipe is as forgiving as it is delicious. With a little patience and a few simple techniques, you’ll be able to whip up a pot of this soul-warming soup in no time. So, let’s dive into the essentials of crafting this comforting dish, and discover the small steps that make a big difference in its flavor and presentation.

Chicken Pozole Verde

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• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling, Broiling, Blending
• Cuisine: Mexican

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Description

Learn how to make a delicious Chicken Pozole Verde with this easy recipe. Discover the perfect balance of flavors in this traditional Mexican dish!

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Ingredients

• – 6 cups (1.4 L) low-sodium chicken broth
• – 6-8 bone-in, skin-on chicken thighs*
• – 2 bay leaves
• – 1 onion, quartered
• – 5 cloves garlic, whole, peeled
• – 1 teaspoon (5 ml) salt
• – 1/2 teaspoon (3 ml) freshly ground black pepper
• – 2 poblano peppers
• – 2 serrano peppers
• – 1-2 fresh jalapeño peppers, (optional, for extra heat)
• – 1 pound (454 g) tomatillos, husked and halved
• – 3 cloves garlic
• – 1/2 of an onion, chopped
• – ½ cup (120 ml) fresh cilantro
• – 30 oz (850 g) can hominy, drained
• – 1-2 teaspoons (8 ml) Dried oregano
• – 1/2 teaspoon (3 ml) ground cumin
• – Salt and freshly ground black pepper
• – 1 heaping cup thinly shredded cabbage
• – 1/2 cup (120 ml) white onion, diced
• – 4 radishes, thinly sliced
• – 1 large avocado, peeled, seed removed, thinly sliced
• – 1/2 cup (120 ml) yogurt
• – tortilla chips
• – 1 Lime, cut into wedges

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Instructions

1. Prepare the chicken: Place the chicken thighs in a big pot and pour the chicken broth over them. Add bay leaves, quartered onion, whole garlic cloves, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer partially covered until the chicken is fully cooked, approximately 30 minutes. Use a slotted spoon to remove and discard the onion, garlic, and bay leaves, keeping the broth in the pot.
2. Move the chicken to a plate. Tear the meat into pieces, discarding the skin and bones.
3. Prepare the peppers: Lightly coat a baking pan with cooking spray. Clean the peppers and slice them in half lengthwise, removing the stems, veins, and seeds (retain some veins and seeds for extra spice, if desired). Lay the peppers skin side up on a baking sheet. Broil until the skin becomes charred, about 7-10 minutes. Place the roasted peppers in a plastic bag, seal it, and let them steam for 5-10 minutes, then peel off the skin easily.
4. Blend ingredients: Combine the roasted peppers, cilantro, and tomatillos in a blender. Add fresh garlic cloves and chopped onion. Pour in about half a cup of the chicken broth and blend until you achieve a smooth mixture. Pour the blended mixture back into the pot with the remaining broth.
5. Incorporate the hominy, shredded chicken, oregano, cumin, and adjust seasoning with more salt and pepper, if needed. Let it cook for an additional 5-10 minutes.
6. To serve: Spoon the soup into bowls and garnish with a generous amount of shredded cabbage, radish slices, a lime wedge, avocado slices, yogurt, and either tortilla strips or crushed tortilla chips.

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Notes

• For a milder flavor, deseed and devein the poblano, serrano, and jalapeño peppers before roasting.
• Steam the roasted peppers in a plastic bag to easily remove the skin.
• Adjust jalapeño peppers based on spice preference; start with one and add more for extra heat.

Creating Chicken Pozole Verde: The Essentials

Fundamentals

Chicken Pozole Verde is built on a foundation of flavorful broth, tender chicken, and vibrant green ingredients. Start by simmering chicken thighs in a pot with low-sodium chicken broth, bay leaves, onion, garlic, salt, and pepper. This step not only cooks the chicken but also infuses the broth with rich, savory flavors that serve as the base of the soup.

The key ingredients that give Chicken Pozole Verde its signature color and taste are roasted peppers, tomatillos, and fresh herbs. Roasting the peppers enhances their natural sweetness and adds a smoky depth, while the tomatillos provide a tangy brightness that balances the richness of the chicken. Fresh cilantro ties everything together with its herbal, citrusy notes.

Preparation/Setup

Begin by preparing the chicken and broth. Place the chicken thighs in a large pot, covering them with chicken broth. Add bay leaves, quartered onion, whole garlic cloves, salt, and pepper. Bring the pot to a boil, then reduce the heat and let it simmer, partially covered, for about 30 minutes until the chicken is fully cooked.

While the chicken simmers, prepare the peppers. Clean and slice the poblano, serrano, and jalapeño peppers, removing the stems, veins, and seeds. Broil them until the skins char, then steam them in a sealed plastic bag. This process makes peeling the skins effortless and enhances the peppers’ flavors.

Mastering the Art of Chicken Pozole Verde

Technique

The technique for making Chicken Pozole Verde focuses on layering flavors and textures. After the chicken is cooked, remove it from the pot, shred the meat, and discard the skin and bones. This step ensures that the chicken remains tender and evenly distributed throughout the soup.

Next, blend the roasted peppers with tomatillos, cilantro, fresh garlic, and chopped onion. Adding a bit of the chicken broth helps everything blend smoothly. This vibrant green mixture is what gives the pozole its distinctive color and flavor. Pour the blended mixture back into the pot with the remaining broth, along with the shredded chicken, hominy, oregano, and cumin.

Tips/Tricks

For a pozole with a bit of a kick, keep some of the pepper seeds or veins when roasting. If you prefer a milder flavor, remove all seeds and veins. Adjust the seasoning with salt and pepper to taste, keeping in mind that the flavors will continue to develop as the soup simmers.

Don’t rush the blending process. Ensuring a smooth, well-incorporated sauce is key to achieving a cohesive, flavorful broth. Also, consider preparing the garnishes in advance. Thinly slice the radishes and avocado, shred the cabbage, and have the lime wedges ready for serving.

Perfecting Chicken Pozole Verde

Perfecting Results

To perfect your Chicken Pozole Verde, focus on the balance of flavors. The tanginess of the tomatillos should complement the roasted peppers and the richness of the chicken broth. Taste as you go, and adjust the seasoning as needed. A well-balanced pozole is both savory and slightly tangy, with a hint of spice.

Garnishing is another opportunity to elevate the dish. A heaping cup of shredded cabbage adds crunch, while radish slices offer a peppery contrast. Avocado provides creaminess, and a squeeze of lime juice brightens the whole bowl. These elements not only enhance the flavor but also make the dish visually appealing.

Troubleshooting/Variations

If your pozole turns out too spicy, balance it with a dollop of yogurt or a splash of additional broth. For a thicker consistency, let the soup simmer longer, allowing the flavors to concentrate. Conversely, if it’s too thick, add more chicken broth to achieve the desired consistency.

Experiment with variations by incorporating different garnishes or proteins. Some cooks like to add sliced radishes for a peppery bite or use turkey instead of chicken. For a unique twist, try adding a spoonful of Buffalo Chicken Bacon Ranch Loaded Potato Bombs for an extra layer of flavor.

Serving and Enjoying Chicken Pozole Verde

Serving/Presentation

When it comes to serving Chicken Pozole Verde, presentation is key. Use deep bowls to showcase the vibrant green broth and colorful garnishes. Arrange the shredded cabbage, radish slices, and avocado neatly on top, then add a dollop of yogurt for creaminess. Serve with a side of Crispy Bacon Ranch Chicken Quesadilla Bombs for an extra crunch.

Offer lime wedges on the side, allowing guests to customize their level of citrusy brightness. For a touch of heat, provide additional chopped jalapeños or a sprinkle of crushed red pepper. And don’t forget the tortilla chips—they’re perfect for dipping and add a delightful texture to each bite.

Pairings/Storage

Chicken Pozole Verde pairs wonderfully with a variety of sides. Consider serving it alongside Chicken Caesar Wrap for a light, refreshing accompaniment. Alternatively, try it with Crispy Chicken Strips for a hearty meal.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed to restore its original consistency.

Conclusion

Creating Chicken Pozole Verde is a rewarding experience that brings together comforting flavors and vibrant ingredients. The balance of roasted peppers, tomatillos, and tender chicken makes for a satisfying meal that’s perfect for any occasion. With simple techniques and a focus on fresh ingredients, you can craft a dish that’s both delicious and visually stunning.

This recipe’s versatility allows for endless customization, ensuring that each bowl is a reflection of your personal taste. Whether you enjoy it spicy or mild, with extra lime or creamy avocado, Chicken Pozole Verde is a dish that invites creativity and experimentation. Its rich history and comforting flavors make it a beloved classic, perfect for sharing with family and friends.

FAQs – Chicken Pozole Verde