Description
A flavorful and hearty Green Chicken Pozole recipe made with shredded chicken, hominy, and fresh tomatillos, perfect for a comforting meal.
Ingredients
Scale
- 3 cups cooked, shredded chicken (about 1.5 lbs raw chicken)
- 8 cups chicken broth
- 1 can (15 oz) hominy, drained and rinsed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and quartered
- 1–2 jalapeño peppers, seeded and chopped (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups chopped fresh cilantro
- Lime wedges, for serving
- Radishes, thinly sliced, for garnish
- Avocado, diced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped jalapeño peppers, cooking for an additional 2 minutes until fragrant.
- Add the tomatillos to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, hominy, ground cumin, and dried oregano. Season with salt and pepper to taste.
- Let the pozole simmer for 20-30 minutes, allowing the flavors to meld together.
- Stir in the chopped cilantro just before serving.
- Serve hot with lime wedges, sliced radishes, and diced avocado on the side for garnishing.
Notes
- For a vegetarian version, substitute the chicken with additional hominy and vegetables like zucchini and bell peppers.
- Add a splash of green salsa for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg