Chicken Pozole Verde Recipe
Traditional Mexican Chicken pozole verde made with comforting hominy, spicy peppers, delicious chicken and so much love.
Nutrition Facts
Ingredients
Instructions
In a food processor or high duty blender, add tomatillos, onion, both chiles, garlic, and cilantro and pulse/blend until everything is completely smooth with no chunks.
Add oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of chicken stock. Whisk together and season with salt and pepper.
Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes.
While puree cooks, add remaining chicken stock and water to a larger pot over medium heat.
Once puree is dark green, whisk it into the liquid in the larger pot.
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Continue Reading at Grandbaby Cakes →Chef's Notes
How to Store
The beauty of this soup, and really soups in general, is that it’s great to make ahead. It often tastes better when served up the second time around.
Refrigerator: Store in an airtight container in the fridge for up to five days.
Freezer: Freeze it in a freezer-safe container for up to three months.
Reheat: Return the soup to a pot and heat over medium heat until it’s heated through. If it’s frozen, thaw it out overnight in the fridge. If it needs more liquid, add some water or broth to thin it out.
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Reviews from the Original Source
Thank you for this recipe. The whole family loved it!
This flavor packed, hearty and comforting soup is perfect for my family. Looking forward to enjoying a big bowl of this deliciousness!
Such a filling and delicious meal packed with flavor and spice. Plus it is perfect for lunch leftovers!
This chicken pozole looks so good! Such a wonderful combination of flavors. I love that the ingredients can easily be doubled for future meals too.
I made your lemon-blueberry cake over the weekend. It's wonderful.
I have yet to try one of your recipes that I didn’t love, and this posole did not disappoint! I didn’t have all of the ingredients on hand, so I used a jar of salsa verde for the purée, but I’ll definitely be making this again the right way soon!Unbelievably cozy, delicious, and filling without being heavy - this will for sure be a repeated recipe in our house.
Delicious we served w avocado corn chip sour cream n cheese
This soup is a staple in my house. I don’t even have the words to describe how good it is. Having the veggies puréed into the broth takes it to a whole ‘nother level of deliciousness. I top it with A handful of shaved cabbage or romaine lettuce, radishes, cilantro and avocado...some crunched up tortilla chips sometimes too and it’s a hearty meal. It freezes really well...I almost always have a few jars in the freezer for a quick grab-and-go. If you like a little heat, this soup is a must try!
So good! My family loves your tomatillo poblano posole! It is perfect for cool weather days.
I am Mexican and we do have a “secret” family recipe for pozole. My grandma used to make it in 3 different versions and colours for any important celebration such as Independence Day. I tried yours a while ago and I haven’t stopped making it since. It’s absolutely delicious and super quick and it tastes exactly like my gandma’s. Thank you for this amazing version.
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