As the cool autumn breeze swept through the kitchen, the aroma of simmering chicken, fragrant spices, and tangy tomatillos filled the air. It was the perfect time of year for a steaming bowl of Chicken Pozole Verde Soup, a beloved Mexican dish that never fails to nourish both body and soul.
I remember the first time I tried this vibrant green soup – it was at a small family-run restaurant in the heart of Mexico City, where the owners proudly shared their abuela’s secret recipe. The moment I took that first sip, I was hooked. The complex flavors, the tender chicken, the satisfying texture of the hominy – it was an explosion of taste that left me craving more. From that day on, Chicken Pozole Verde Soup became a go-to comfort food, a dish I’d turn to whenever I needed a little taste of Mexico in my life.
Why This Chicken Pozole Verde Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Chicken Pozole Verde Soup
What makes this Chicken Pozole Verde Soup recipe so special is the way it balances the bold flavors of the tomatillo salsa, the warmth of the spices, and the richness of the chicken broth. The secret lies in the careful selection and preparation of the ingredients, as well as a few unexpected techniques that take this dish to new heights.
For starters, we use a combination of fresh tomatillos and pre-made tomatillo salsa to create a flavor-packed base that’s both tangy and slightly sweet. The tomatillos provide a lovely acidity that brightens up the soup, while the salsa adds depth and complexity. And by blending the tomatillos ourselves, we’re able to control the consistency and ensure a perfectly smooth texture.
But the real star of the show is the chicken. By cutting the breasts into bite-sized pieces, we ensure that every spoonful is packed with tender, juicy chicken that’s bursting with flavor. And the addition of hominy – a type of dried, treated corn kernels – adds a delightful chewiness that really makes this soup stand out.
Essential Ingredients You’ll Need
To create this Chicken Pozole Verde Soup, you’ll need a few key ingredients:
- 2 tablespoons olive oil: This forms the base of the soup, providing a rich, silky mouthfeel.
- 1 onion, diced: The onion adds sweetness and depth of flavor, helping to balance the tangy tomatillos.
- 3 cloves garlic, minced: Garlic is a must-have in any Mexican dish, bringing a wonderful aromatic quality to the soup.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: The chicken is the heart of this dish, providing protein and a tender, satisfying texture.
- 4 cups low-sodium chicken broth: The broth serves as the foundation, ensuring the soup is rich and flavorful.
- 2 cups tomatillo salsa (or 1 lb tomatillos, husks removed, and blended with 1/2 onion and 2 garlic cloves): This provides the signature green color and tangy flavor that defines Chicken Pozole Verde Soup.
- 1 (15 oz) can hominy, drained and rinsed: Hominy adds a unique, chewy texture that sets this soup apart from others.
- 1 teaspoon ground cumin: Cumin lends its warm, earthy notes to the dish.
- 1 teaspoon dried oregano: Oregano adds a touch of fragrance and complexity.
- 1/4 teaspoon cayenne pepper (optional, for heat): A pinch of cayenne can provide a subtle kick of heat for those who enjoy it.
- Salt and freshly ground black pepper, to taste: These classic seasonings help to balance and enhance all the flavors.
- Garnishes: chopped fresh cilantro, lime wedges, crumbled cotija cheese: These toppings add a fresh, vibrant finish to the soup.
Step-by-Step Chicken Pozole Verde Soup Instructions
Preparing Your Chicken Pozole Verde Soup
With a total time of just 45 minutes (15 minutes of prep and 30 minutes of cooking), this Chicken Pozole Verde Soup comes together quickly, making it the perfect weeknight meal. You’ll need a large pot or Dutch oven to cook the soup, as well as a blender or food processor for the tomatillo salsa.
1- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent and fragrant.
2- Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
3- Next, add the cubed chicken breasts to the pot and cook for 5-6 minutes, or until the chicken is lightly browned on all sides.
4- Pour in the chicken broth and tomatillo salsa (or blended tomatillos, onion, and garlic), and then stir in the drained and rinsed hominy, ground cumin, dried oregano, and a pinch of cayenne pepper (if using). Bring the soup to a simmer.
5- Reduce the heat to low and let the Chicken Pozole Verde Soup simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
6- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the Chicken Pozole Verde Soup into bowls and garnish with chopped fresh cilantro, lime wedges, and crumbled cotija cheese.
Pro Tips for Success
- Use high-quality, fresh tomatillos for the best flavor. If you can’t find tomatillos, the tomatillo salsa is a great alternative.
- Be sure to cut the chicken into bite-sized pieces for the perfect texture in every spoonful.
- Taste the soup and adjust the seasoning as needed. The amount of salt, pepper, and cayenne can vary depending on personal preference.
- For a thicker, heartier soup, you can mash some of the hominy against the side of the pot with the back of a spoon.
Serving and Storing Your Chicken Pozole Verde Soup
Perfect Pairings for Chicken Pozole Verde Soup
This Chicken Pozole Verde Soup is a delicious and satisfying meal on its own, but it also pairs beautifully with a variety of side dishes and beverages. For a complete Mexican-inspired feast, serve the soup with warm, fresh-baked tortillas, a simple green salad with a bright citrus dressing, and a refreshing glass of icy horchata or a crisp Mexican lager.
The soup also makes a wonderful starter course, especially for a cozy dinner party or a Cinco de Mayo celebration. Just be sure to keep the servings modest, as this recipe yields 6 generous portions.
Storage and Make-Ahead Tips
Chicken Pozole Verde Soup is the perfect meal-prep recipe, as it keeps incredibly well in the refrigerator and freezer. Once the soup has cooled completely, transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months.
To reheat, simply thaw the frozen soup in the refrigerator overnight (if necessary) and then gently reheat on the stovetop or in the microwave until piping hot. The flavors will continue to develop and deepen over time, making this soup even more delicious as leftovers.
Variations and Dietary Adaptations for Chicken Pozole Verde Soup
Creative Chicken Pozole Verde Soup Variations
While the classic Chicken Pozole Verde Soup is a true delight, there are plenty of ways to put your own spin on this dish. Try swapping the chicken for shredded pork or turkey for a different protein. You can also experiment with different types of hominy, like white or blue, to change up the texture and appearance.
For a vegetarian or vegan version, simply omit the chicken and use vegetable broth instead of chicken broth. You can even add extra vegetables, like diced zucchini, corn kernels, or roasted peppers, to make it a heartier meatless meal.
Making Chicken Pozole Verde Soup Diet-Friendly
To make this Chicken Pozole Verde Soup more diet-friendly, there are a few simple substitutions you can make. For a gluten-free option, use a gluten-free chicken broth and check that your hominy is certified gluten-free.
For a low-carb version, you can replace the hominy with diced cauliflower or zucchini noodles. And for a vegan or dairy-free twist, skip the cotija cheese and use a plant-based alternative, like crumbled tofu or cashew “cheese.”
No matter how you choose to customize it, this Chicken Pozole Verde Soup is sure to delight your taste buds and warm your soul.
Frequently Asked Questions
Q: Can I use a different type of salsa instead of tomatillo salsa?
A: While tomatillo salsa is the traditional base for Chicken Pozole Verde Soup, you can certainly experiment with other types of salsa. A green salsa made with green chiles or a red salsa would also work well, just adjust the seasoning as needed.
Q: How long does it take to make this Chicken Pozole Verde Soup?
A: This recipe has a total time of 45 minutes, with 15 minutes of prep and 30 minutes of cooking. The quick prep and short cooking time make it an ideal weeknight meal.
Q: Can I make Chicken Pozole Verde Soup ahead of time?
A: Absolutely! This soup keeps very well in the refrigerator for up to 4 days, and it can also be frozen for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container.
Q: How many servings does this Chicken Pozole Verde Soup recipe make?
A: This recipe yields 6 generous servings, making it a great option for feeding a crowd or having plenty of leftovers.
Q: What should I do if the soup is too thin or too thick?
A: If the soup is too thin, you can mash some of the hominy against the side of the pot to thicken it up. If it’s too thick, simply add a bit more chicken broth until you reach the desired consistency.
Chicken Pozole Verde Soup
- Total Time: 45
- Yield: 6 servings
Description
Discover the vibrant flavors of Chicken Pozole Verde Soup – a comforting and hearty Mexican-inspired dish made with tender chicken, hominy, and a tangy verde broth. This easy-to-make soup is ready in just 30 minutes, making it the perfect weeknight meal.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 cups low-sodium chicken broth
– 2 cups tomatillo salsa (or 1 lb tomatillos, husks removed, and blended with 1/2 onion and 2 garlic cloves)
– 1 (15 oz) can hominy, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and freshly ground black pepper, to taste
– Garnishes: chopped fresh cilantro, lime wedges, crumbled cotija cheese
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the diced chicken and cook for 5-7 minutes, until the chicken is lightly browned on all sides.
3. Pour in the chicken broth and tomatillo salsa (or blended tomatillo mixture). Stir in the hominy, cumin, oregano, and cayenne pepper (if using).
4. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
5. Season with salt and pepper to taste.
6. Serve the Chicken Pozole Verde Soup hot, garnished with chopped cilantro, lime wedges, and crumbled cotija cheese.
Notes
– For a thicker, stew-like consistency, you can mash some of the hominy against the side of the pot.
– Feel free to adjust the amount of heat by adding more or less cayenne pepper.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Mexican
Conclusion
Chicken Pozole Verde Soup is a true Mexican classic that’s sure to become a new favorite in your household. With its vibrant green color, tender chicken, and satisfying texture, this comforting soup is a feast for the senses. The blend of tangy tomatillos, aromatic spices, and hearty hominy creates a depth of flavor that will have your taste buds dancing.
Whether you’re looking for a cozy weeknight dinner or a showstopping dish to impress your guests, this Chicken Pozole Verde Soup is sure to delight. So gather your ingredients, fire up the stove, and get ready to experience the magic of this authentic Mexican masterpiece. Don’t forget to share your creations and let me know how you enjoyed this Chicken Pozole Verde Soup!
