Step 1: Make the Chicken Broth
- Cook the Chicken: In a large pot, combine the chicken breasts or thighs with 10 cups of chicken broth (or water and chicken bouillon). Add the halved onion, smashed garlic cloves, bay leaves, dried oregano, and salt and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low and simmer the broth for 25-30 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks. Set aside. Strain the broth to remove the onion, garlic, and bay leaves, then return the strained broth to the pot.
Step 2: Prepare the Green Sauce
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the tomatillos, poblano peppers, serrano chilies, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 15-20 minutes, or until the tomatillos are softened and lightly charred.
- Blend the Sauce: Transfer the roasted vegetables to a blender. Add the fresh cilantro leaves, cumin, and dried oregano. Blend until smooth. Taste and adjust seasoning with salt, pepper, and a bit of lime juice if desired.
Step 3: Assemble the Pozole
- Combine Broth and Sauce: Add the green sauce to the chicken broth in the pot. Stir to combine.
- Add Hominy: Add the drained hominy to the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. Taste the pozole and adjust seasoning with more salt, pepper, or lime juice if desired.
- Add Shredded Chicken: Add the shredded chicken to the soup and stir to combine. Simmer for an additional 5-10 minutes to heat the chicken through.
Step 4: Serve and Garnish
- Serve the Pozole: Ladle the pozole into bowls. Garnish with fresh cilantro, shredded lettuce or cabbage, sliced radishes, chopped onions, and a squeeze of lime juice.
- Add Accompaniments: Serve with tortilla chips or crispy tostadas on the side for added crunch. You can also offer extra hot sauce or pickled jalapeños for those who like a little extra heat.
Tips for Success
- Hominy Option: If you use dried hominy, be sure to cook it beforehand as it takes much longer to cook than canned hominy. You’ll need to soak it overnight and cook it for several hours until tender.
- Make-Ahead: This pozole tastes even better the next day, so feel free to make it a day ahead and let it sit in the fridge to allow the flavors to deepen.
- Adjust Spice Levels: The number of serrano chilies you add can control the heat level of your pozole. For a milder version, reduce the amount or remove the seeds.
- Optional Add-ins: Some people like to add a bit of hominy during the last stages of cooking to make the soup extra hearty and filling. You can also add a handful of spinach or kale for extra greens.
Why You’ll Love This Mexican Chicken Pozole Verde
This Pozole Verde is a comforting, zesty, and vibrant dish. The rich chicken broth combined with the tangy green sauce creates a beautifully balanced flavor profile that will have everyone reaching for seconds. The tender chicken, earthy hominy, and fresh toppings create a hearty and satisfying meal. Whether it’s a chilly evening or a special celebration, this Mexican chicken pozole verde will bring warmth and joy to your table.