Pozole Verde is a traditional Mexican soup made with hominy, chicken, and a flavorful green sauce. This version, Chicken Pozole Verde, is lighter yet still incredibly hearty and packed with deep, savory flavors. The verde sauce, made from roasted tomatillos, green chilies, and aromatic herbs, gives this pozole its signature vibrant green color and tangy kick. It’s a perfect dish for a cozy dinner or special occasions like holidays and celebrations.
Ingredients
For the Chicken and Broth:
- 2 lbs bone-in, skinless chicken breasts or thighs (or a mix)
- 10 cups chicken broth (or water with chicken bouillon)
- 1 onion, halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp dried oregano
- Salt and pepper to taste
For the Green Sauce:
- 8-10 medium tomatillos, husked and rinsed
- 2-3 fresh poblano peppers, seeded and chopped (or substitute with mild green chilies)
- 2-3 serrano chilies (adjust to your spice preference)
- 1 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 1 cup cilantro leaves (stems optional)
- 1 tsp cumin
- ½ tsp dried oregano
- 1 tbsp olive oil (for roasting)
For the Pozole:
- 2 cans (15 oz each) hominy, drained and rinsed (or 3 cups dried hominy, pre-cooked)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar (optional, for added tang)
- ½ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Sliced radishes (for serving)
- Chopped onions (for serving)
- Shredded lettuce or cabbage (for serving)
- Tortilla chips or tostadas (for serving)