Craving a delicious and healthy meal that's both comforting and exciting? Look no further than this vibrant Chicken Green Pozole! This hearty Mexican stew is packed with flavor, boasting a rich broth, tender chicken, and a medley of fresh vegetables. It's the perfect easy recipe for a weeknight dinner or a special weekend gathering. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is designed to be approachable and enjoyable. Let's dive in!
Ingredients:
This recipe makes about 6 servings of this delicious and healthy meal.
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For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
- 12 cups water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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For the Pozole:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can chopped green chilies
- 4 cups chicken broth (from above)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups hominy, rinsed
- 1 cup chopped cilantro
- 1 avocado, diced, for serving
- Lime wedges, for serving
- Tortilla chips, for serving
Instructions:
Step 1: Prepare the Chicken Broth
Start by making the flavorful base of your pozole. In a large stockpot or Dutch oven, combine the whole chicken (or chicken pieces), water, onion quarters, garlic cloves, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 1 hour, or until the chicken is cooked through.
Step 2: Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set the shredded chicken aside. Strain the chicken broth through a fine-mesh sieve, discarding the solids.
Step 3: Build the Pozole Flavor
Heat the olive oil in the same pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Add the diced tomatoes (undrained), green chilies, 4 cups of the reserved chicken broth, cumin, oregano, and cayenne pepper (if using). Bring to a simmer.
Step 4: Cook the Hominy
Add the rinsed hominy to the pot and simmer for about 20-25 minutes, or until the hominy is tender.
Step 5: Combine and Serve
Stir in the shredded chicken and cilantro. Taste and adjust seasonings as needed. Serve hot, garnished with diced avocado, lime wedges, and tortilla chips.
Tips and Variations:
- For a richer broth, use bone-in chicken thighs.
- Feel free to add other vegetables like corn, zucchini, or potatoes.
- If you prefer a milder flavor, omit the jalapeño or use a milder pepper.
- For a vegetarian version, substitute the chicken with 2 (15-ounce) cans of chickpeas, rinsed and drained.
- This healthy meal is even better the next day! Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
Enjoy your delicious and healthy homemade Chicken Green Pozole! This quick dinner idea is sure to become a family favorite. It's a perfect example of how easy recipes can still deliver incredible flavor and satisfaction. This best recipe is a true testament to the magic of simple, fresh ingredients.