Chicken Pozole Verde

Name: Chicken Pozole Verde
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 6 cups Chicken Broth; 1¼ lb Chicken Breast; 6 Tomatillos; 1 Onion; 1 Jalapeño; 3 cloves Garlic; 1 tsp Salt; 1 oz Cilantro; 1 lb Hominy; 7 oz Cabbage; 4 Radishes; 2 Limes

By Eatpace

Chicken and hominy simmer in a tangy green tomatillo and chile broth, finished with crisp cabbage, radishes and lime. The soup is ready in about 40 minutes.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 341; kcal per serving
Protein: 40g; per serving

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Chicken and hominy in green broth topped with cabbage and radishes, with lime wedges alongside.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Chicken Broth, Chicken Breast, Tomatillos, Onion, Jalapeño, Garlic and Salt to a simmer in a large pot over medium-high heat. Reduce the heat to maintain a gentle simmer.
Step 2. Simmer until the chicken is cooked through with no pink inside and the tomatillos are soft, about 15 minutes. Transfer the chicken to a plate.
Step 3. Transfer the vegetables and a ladleful of broth to a blender. Add Cilantro and blend until smooth, venting the lid and covering it with a towel.
Step 4. Pour the green puree back into the pot and add Hominy. Simmer over medium heat until the hominy is hot and the flavors have blended, about 5 minutes.
Step 5. Meanwhile, shred the chicken with forks. Return it and any juices to the pot and stir to heat through.

Finish & serve

Step 6. Ladle the pozole into bowls and top with Cabbage and Radish. Serve with Lime for squeezing over each bowl.

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Tips

Good to know

Check the thickest part of the chicken with a thermometer; it should reach 165°F.

Swap it

Use boneless, skinless chicken thighs instead of breasts, checking that they reach 165°F.

Leftovers

Refrigerate the soup and toppings separately for up to 3 days, then reheat the soup until steaming.

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