Pozole Verde is a hearty soup made of chopped chicken, roasted tomatoes, coriander and chili. Add your favorite toppings!
Chicken Pozole Verde
My family loves soups and stews, which is why I love this Pozole Verde, which is a comforting and relaxing traditional Mexican dish. This is also perfect for preparing meals and freezing later. Just like my Pozole Rojo is made from a rich red Chilean soup, this green pozole is filled with rich tomatoes, pobrano pepper, coriander and baby spinach. Inspired by my salsa Verde, I roasted tomatoes, peppers, onions and garlic before puree to add a subtle smoky flavor to balance the tomato richness.
Why You Like This Pozole Recipe
- comfort: There is nothing better than a bowl of stew on a cold winter night. It's really delicious.
- Preparation for meals: Pozole Verde gets better when sitting, so the leftovers remain throughout the week, it's perfect for pre- and heating. It freezes very well, too.
- Dietary Restrictions: Weight observer friendly, gluten-free, high protein, high fiber.
If you make this Pozole recipe with chicken, I would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook!
What you need
Poblanos, Tomatillos, Cilantro and spinach combine to give this simple Pozole Verde a nice green color. This is the ingredient to make the stew. See the recipe card below for exact measurements.
- broth: Chicken soup, bone soup or homemade chicken soup
- seasoning: Bay leaves, salt, cumin
- chicken: I prefer boneless, skinless chicken thighs over breasts, but you can use breasts.
- Aromatic Studies: The roasted onions and garlic are roasted to enhance salsa Verde.
- Poblano Chili Gentle and smoky.
- tomato In Spanish it means “little green tomato”. When they resemble tomatoes, they are covered with the covered husks and must be removed first. They also taste Tangier and acne.
- coriander: Cook some cilantro into green sauce for added flavor and color and garnish individual bowls with the rest of the bowls.
- spinach Add fiber and vitamin C and darken the green.
- olive oil Spray on vegetables before boiling.
- HOMINY: The cans of Hominy are fully cooked and should be drained and rinsed in a stew pot.
How to Make Chicken Pozole Verde
We have depth and complexity by cooking onions, garlic and bread leaves in the broth and then stirring the meat in the broth. Printable instructions are below.
- simmer: Add the chicken, half of the onion, 2 cloves of garlic, broth, bay leaves and salt to the pan. Boil, reduce heat, cover for 30 minutes.
- Remove ingredients: Remove the chicken and chop it. Discard the bay and transfer the onion and garlic to a blender.
- bake Tomatillos, Poblano and remaining onion and garlic last for about 5 minutes on a lined paper pan. Flip and bake for 3 to 4 minutes, then remove from the oven.
- mix: Transfer the roasted vegetables to the blender with cilantro, spinach, cumin and a cup of broth. Mix until smooth.
- Combining everything: Pour the green sauce, purebred and chopped chicken into the pan. Cook over low heat for 5 to 10 minutes. Taste the salt and add more if needed.
- How to serve: Pour the Pozole into a bowl with cilantro and other toppings and served with tortilla slices.
change
- broth: Subvegetable soup or chicken soup.
- chicken: Swap your thighs for boneless, skinless chicken breasts.
- Vegetarian: Use vegetable soup and omit the chicken.
- hot: If you like spicy chili, roast jalapenos and pureed fruit with vegetables. (Leave seeds and ribs at more feet!)
- onion: Use red onions.
- HOMINY: Traditional Pozole contains Hominy, but you can use canned or frozen corn if you prefer.
Served with Chicken Pozole Verde
This Pozole Verde with Chicken is a complete meal filled with protein, vegetables and carbs. To make it more satisfying and delicious, I added various toppings such as avocado, carrots, crumbs, sour cream and tortillas.
Storage
- refrigeration: Let cool and then refrigerate for 4 days.
- freeze Soup for six months. Store it all in one large container is great for a quick family dinner, while using a smaller container makes it easy to pull out single portions for a quick lunch later.
- Reheat: Thaw in the refrigerator the day before and microwave until warm. You can also heat it on the stove.
More Latin stew recipes you'll love
yield: 6 Serve
Service size: 1 3/4 cup (generous)
- 5 cup Low-sodium chicken soup
- 2 Dried Bay Leaf
- 3 Boneless skin chicken thighs
- 2 cup onion,,,,, Quarter and split
- 3/4 teaspoon Kosher salt
- 5 Whole clove garlic,,,,, Split
- 1 Poblano pepper,,,,, Seeds and quarters
- 2 cup tomato,,,,, One quarter
- ½ Spoon Cumin
- 1 cup coriander,,,,, Chopped, and more decoration
- 2 cup Baby Spinach
- 1 Spoon olive oil
- 2 15.5 oz can Hominy,,,,, Drain and rinse
- Optional 1 sliced avocado, sliced radish, chopped cabbage, sour cream, tortilla slices
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In a large pot, add the chicken, 1/2 onion, 2 cloves and garlic, chicken stock, bay leaves and salt. Bring to a boil, then bring to a boil with a medium-low heat and a lid. Cook for 30 minutes, brushing through any foam until the meat is tender.
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Remove the chicken, chop it and set aside. Discard the bay leaves and transfer the onion and garlic to the blender with a slotted spoon.
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Meanwhile, preheat the oven and place it on an oven rack about 6 inches from the heat source. Place tomatoes, peppers, onions and garlic on a foil-lined baking sheet for easy cleaning and spray with olive oil.
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Bake for 5-6 minutes, keeping a close eye on them. When the tomatoes and peppers are burnt and bubbled, the onions soften, flip them over and bake for another 3-4 minutes. Once everything is burnt and tender, remove it from the oven.
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Transfer the roasted vegetables to a blender with fresh cilantro, spinach, cumin and a cup of broth. Mix until smooth.
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Add green sauce, purebred and chopped chicken to the broth. Cook on slow heat for 5 to 10 minutes to blend the flavor. Taste the salt and adjust as needed.
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Pour the Pozole into a large shallow bowl and top with cilantro and optional toppings. Serve the side with tortilla slices if desired.
The final step:
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Serve: 1 3/4 cup (generous),,,,, Calories: 241 KCAL,,,,, carbohydrate: twenty three g,,,,, protein: twenty one g,,,,, Fatty: 7.5 g,,,,, Saturated fat: 1.5 g,,,,, cholesterol: 80 mg,,,,, sodium: 577.5 mg,,,,, fiber: 5 g,,,,, sugar: 7 g
