Pozole Verde

5 from 1 vote

This pozole verde recipe is a hearty Mexican stew that’s full of bold flavors and tart, bright tomatillos. Dinner's done in under an hour!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Mexican

Keyword: chicken pozole, pozole soup, pozole verde

Servings: servings

Calories: 219kcal

Author: Alyssa

Ingredients

3 large boneless skinless chicken breasts, fresh or frozen (vegan/vegetarian option: 14 - 16 ounces of extra firm tofu, drained and small cubed)
6 cups water
3 chicken bouillon cubes (vegan/vegetarian option: 3 vegan chicken or vegetable bouillon cubes)
1 pound tomatillos husked and halved (approximately 2 1/2 cups)
1 white onion rough chopped (1 1/2 cups)
2 poblano peppers stems and seeds removed and rough chopped* (approximately 2 cups)
2 jalapeño peppers stems and seeds removed and rough chopped* (approximately 1 1/2 cup)
2 serrano peppers stems and seeds removed and rough chopped* (approximately 1 1/4 cup)
6 garlic cloves peeled
1 cup fresh cilantro rough chopped
1 teaspoon dried oregano
30 ounce can of hominy drained

Optional Toppings:

Lime wedges
Tortilla chips
Sour cream (vegan/vegetarian option: dairy-free sour cream)
Avocado diced or thinly sliced
Onion diced
Radish thinly sliced
Iceberg lettuce or cabbage thinly shredded
Cilantro torn or rough chopped
Jalapeño slices

Instructions

Add the chicken (or tofu), water, and bouillon cubes to a large dutch oven. Use a large spoon to stir/mash the bouillon cubes up a bit before bringing everything to a boil. Once boiling, reduce the boil to a low simmer, cover the pot with a lid, and cook for 30 minutes or until the chicken is fully cooked through.
Reduce the heat to low. Skim any excess fat that’s floating on the surface. Carefully remove the chicken from the pot and place it on a cutting board or plate to cool. Once cooled, shred the chicken and set aside.
In a food processor, add the tomatillos, onion, poblano peppers, jalapeño peppers, serrano peppers, garlic, cilantro, and oregano. Pulse a few times until everything is minced. Add up to 1 cup of broth to the food processor if needed to help blend.
Add the contents of the food processor to the dutch oven containing the broth.
Add the shredded chicken and hominy. Stir a few times, season with salt to taste, and bring everything back to a simmer. Cover the pot with a lid and cook for an additional 10 minutes.
Serve with toppings of choice.

Notes

If you want this dish to be spicier, you can leave a few of the seeds in the peppers. If you prefer it to be less spicy, then I recommend removing all seeds.

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