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