Name: Authentic Beef Pozole Verde Soup Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and chopped; 1 jalapeño pepper, seeded, deveined, and chopped; 2 poblano peppers, seeded and chopped; 6 garlic cloves, minced; 1 pound tomatillos, husked, rinsed, and quartered; 8 cups chicken broth, divided; 1 small bunch fresh cilantro, leaves and tender stems; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 bay leaf; 1 teaspoon salt, plus more to taste; 2 pounds beef chuck roast or stew meat, cut into bite-sized pieces; 2 (15-ounces) cans hominy, drained and rinsed

Chicken Pozole Verde Soup (Mexican Green Pozole), is more than just a meal; it’s a vibrant fiesta in a bowl, bursting with authentic Mexican flavors and comforting warmth. This isn’t your average soup; it’s a culinary hug, a taste of tradition that transports you straight to the heart of Mexico with every savory spoonful. People absolutely adore this dish for its incredible depth of flavor, the satisfying chew of hominy, and the tender, shredded chicken swimming in a luscious, herbaceous broth. What truly sets our Chicken Pozole Verde Soup (Mexican Green Pozole) apart is the symphony of fresh ingredients that come together: the bright zest of tomatillos, the subtle heat of jalapeños, the aromatic punch of cilantro and oregano, all simmered to perfection with hearty chicken. It’s a dish that’s both soul-soothingly familiar and excitingly complex, making it perfect for a cozy night in or a lively gathering with loved ones. Get ready to impress yourself and your guests with this unforgettable taste of Mexico.

Ingredients:

2 tablespoons olive oil
1 large onion, peeled and chopped
1 jalapeño pepper, seeded, deveined, and chopped
2 poblano peppers, seeded and chopped
6 garlic cloves, minced
1 pound tomatillos, husked, rinsed, and quartered
8 cups chicken broth, divided
1 small bunch fresh cilantro, leaves and tender stems
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt, plus more to taste
2 pounds boneless and skinless chicken thighs or breast
2 (15-ounces) cans hominy, drained and rinsed

Preparing the Pozole Verde Base

Sautéing the Aromatics

Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped 1 large onion and cook, stirring occasionally, until it begin extracts to soften and turn translucent, which usually takes about 5-7 minutes. We want to build a flavor foundation here, so don’t rush this step. Next, add the chopped 1 jalapeño pepper (if you prefer a milder soup, you can use less jalapeño or remove more seeds and membranes) and the 2 chopped poblano peppers. Continue to sauté for another 5 minutes, stirring frequently, until the pegin extractrs begin to soften. This cooking process mellows out the pungency of the peppers and brings out their subtle sweetness.
Add the 6 minced garlic cloves to the pot. Cook for just about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to your soup. Immediately after, stir in the quartered 1 pound tomatillos. Cook, stirring occasionally, for about 5-7 minutes, allowing the tomatillos to soften and release some of their juices. They will start to break down slightly, which is exactly what we want.

Blending the Verde Sauce

Now it’s time to create our vibrant green sauce. Carefully transfer the cooked onion, jalapeño, poblano peppers, garlic, and tomatillos from the pot to a blender. Add about 2 cups of the 8 cups of chicken broth to the blender. Add the leaves and tender stems of the 1 small bunch of fresh cilantro, along with the 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, and 1 teaspoon of ground coriander. Add the 1 bay leaf and 1 teaspoon of salt. Blend everything together until it’s smooth and well combined. If your blender is not very powerful, you might need to do this in batches. You are looking for a bright green, creamy consistency.
Pour the blended verde mixture back into the empty pot or Dutch oven. Add the remaining 6 cups of chicken broth to the pot and stir everything together thoroughly. Bring this mixture to a simmer over medium-high heat, then reduce the heat to low and let it gently simmer, uncovered, for about 15-20 minutes. This simmering time allows the flavors to meld beautifully. Skim off any foam or impurities that rise to the surface during this time.

Cooking the Chicken and Finishing the Pozole

Simmering the Chicken

While the verde sauce is simmering, prepare your chicken. You can either poach the chicken directly in the soup later, or cook it separately for more control over the texture. For this recipe, we’ll be adding it to the simmering sauce. Place the 2 pounds of boneless and skinless chicken thighs or breast directly into the simmering verde broth. Ensure the chicken is submerged in the liquid. Cover the pot and let the chicken cook gently in the simmering soup for about 20-25 minutes, or until it is cooked through and tender. The cooking time will vary slightly depending on the thickness of your chicken pieces. Once cooked, remove the chicken from the pot and place it on a cutting board. You can shred it using two forks or dice it into bite-sized pieces. Once prepared, return the shredded or diced chicken to the pot.
Add the drained and rinsed 2 (15-ounces) cans of hominy to the pot. Stir well to distribute the hominy evenly throughout the soup. Continue to simmer the pozole for another 10-15 minutes, allowing the hominy to heat through and absorb some of the delicious flavors of the broth. This final simmering period is crucial for developing the full character of the pozole. Taste the soup and adjust the seasoning as needed. You may want to add more salt, or a pinch of extra cumin or coriander if you feel it needs a flavor boost.

Conclusion:

We hope you’ve enjoyed learning how to create this vibrant and flavorful Chicken Pozole Verde Soup (Mexican Green Pozole)! This recipe is a fantastic way to bring the authentic tastes of Mexico into your kitchen, perfect for a comforting weeknight meal or a festive gathering. Its bright, herbaceous broth, tender chicken, and satisfying hominy make for a truly memorable dish. Remember, the beauty of this soup lies in its freshness, so don’t hesitate to adjust the spice levels to your preference and load up on your favorite toppings.

Serving the Chicken Pozole Verde Soup (Mexican Green Pozole) with a variety of garnishes is key to its authentic experience. We love serving it with finely chopped white onion, shredded cabbage, fresh cilantro, a squeeze of lime, crunchy radishes, and creamy avocado. For a delicious variation, consider adding shredded beef shoulder or a vegetarian version using mushrooms and extra vegetables.

Don’t be intimidated by the ingredient list; the process is straightforward and incredibly rewarding. Dive in and experience the deliciousness of homemade Chicken Pozole Verde Soup (Mexican Green Pozole). We encourage you to make this soup your own and share its wonderful flavors with your loved ones!

Frequently Asked Questions:

Can I make this Chicken Pozole Verde Soup ahead of time?

Yes, absolutely! The flavors of Chicken Pozole Verde Soup (Mexican Green Pozole) often meld and deepen overnight, making it even more delicious when reheated. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if it seems too thick.

What is hominy and where can I find it?

Hominy is a type of maize (corn) that has been processed by soaking dried maize in an alkali solution, a process called nixtamalization. This gives it a unique texture and a slightly chewy bite. You can typically find canned hominy, both whole kernel and sometimes sliced, in the international foods aisle of most major grocery stores, or at Latin American markets.