Green Chicken Pozole
A delicious and hearty Mexican soup featuring tender, shredded chicken in a flavorful tomatillo broth.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal
Chicken
- 3 cups cooked, shredded chicken Use leftover rotisserie chicken or boiled chicken breasts.
- 6 cups chicken broth
- 2 cups hominy, drained and rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and chopped
- 1 whole jalapeño, seeded and chopped Adjust for spice preference.
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Radishes, thinly sliced, for garnish
- Avocado, diced, for garnish
Prepare the chicken by shredding it into bite-sized pieces and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped tomatillos and jalapeño to the pot. Cook for about 5-7 minutes until softened.
Stir in the ground cumin and dried oregano, cooking for another minute.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
Add the hominy and shredded chicken to the pot. Season with salt and pepper to taste. Let simmer for 20-30.
Taste the broth and adjust seasoning as needed. Serve garnished with cilantro, lime wedges, radishes, and avocado.
Calories: 320kcalProtein: 25gSodium: 800mg
Keyword chicken, pozole, soup