Craving a deeply satisfying, flavorful meal that’s both comforting and exciting? Look no further than this authentic Chicken Pozole Verde recipe! This vibrant green stew, brimming with tender chicken, hominy, and a medley of fresh herbs and spices, is a true taste of Mexico. It's perfect for a cozy weeknight dinner or a festive gathering with friends and family. Prepare to be amazed by this easy-to-follow recipe that delivers restaurant-quality results in the comfort of your own kitchen. Let's get cooking!
Ingredients:
This recipe yields approximately 6-8 servings of delicious Chicken Pozole Verde.
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For the Chicken:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces, or 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 12 cups water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
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For the Pozole:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2-3 poblano peppers, roasted, peeled, seeded, and chopped (or 1 (4 ounce) can of chopped green chiles)
- 1 jalapeño pepper, seeded and minced (optional, adjust to taste)
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth (reserved from cooking the chicken)
- 3 cups hominy, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- 1 bunch cilantro, chopped
- Salt and pepper to taste
- Lime wedges, for serving
- Toppings of your choice: shredded lettuce, chopped white onion, radishes, avocado, crumbled cotija cheese, tortilla chips
Instructions:
Step 1: Cooking the Chicken
- In a large stockpot or Dutch oven, combine the chicken pieces, water, onion quarters, garlic cloves, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through and easily shreds.
- Remove the chicken from the pot and let it cool slightly. Reserve the chicken broth. Shred the chicken meat, discarding the skin and bones.
Step 2: Making the Pozole
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, poblano peppers, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant.
- Stir in the crushed tomatoes, reserved chicken broth, hominy, cumin, oregano, and cayenne pepper (if using).
- Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, allowing the flavors to meld. The longer it simmers, the richer the flavor becomes.
- Stir in the shredded chicken and cilantro. Season with salt and pepper to taste.
Step 3: Serving and Enjoying
Ladle the pozole verde into bowls and garnish with your favorite toppings. A squeeze of fresh lime juice adds a delightful brightness. Serve hot with warm tortillas.
Tips for the Best Chicken Pozole Verde:
- Roasting the poblano peppers enhances their flavor. Simply char them over an open flame or under a broiler, then place them in a bowl covered with plastic wrap for 10 minutes to steam. This makes peeling them easy.
- For a richer broth, use bone-in, skin-on chicken pieces.
- Don't be afraid to adjust the spices to your liking. If you prefer a milder pozole, reduce or omit the jalapeño and cayenne pepper.
- Leftovers are even better the next day! The flavors deepen overnight.
Variations:
- Vegetarian Pozole Verde: Substitute the chicken with 2 (15-ounce) cans of drained and rinsed great northern beans or other hearty beans.
- Pork Pozole Verde: Use pork shoulder instead of chicken. Cooking time may need to be adjusted.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients and serving size.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
Enjoy your delicious and authentic Chicken Pozole Verde! This easy recipe is a guaranteed crowd-pleaser, perfect for any occasion. Let us know in the comments how yours turned out!