Green Chicken Pozole

Dive into a bowl of vibrant and hearty Green Chicken Pozole, a classic Mexican comfort dish bursting with bold flavors and nourishing ingredients. This recipe features tender shredded chicken simmered in a rich, zesty green sauce made from fire-roasted poblano and jalapeño peppers, tangy tomatillos, and fragrant cilantro. Combined with the satisfying bite of white hominy and a flavorful chicken broth, the dish is elevated with fresh garnishes like creamy avocado, crunchy radishes, crisp cabbage, and a squeeze of lime for the perfect finish. Ready in just 80 minutes, this gluten-free, crowd-pleasing soup is ideal for weeknight dinners or celebratory meals. Serve it with tostadas or tortilla chips for an authentic and satisfying experience that will warm both your heart and soul.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 30 ounces white hominy, canned and drained
• 2 large poblano peppers
• 2 medium jalapeño peppers
• 1 bunch fresh cilantro
• 1 medium white onion
• 4 pieces garlic cloves
• 6 cups chicken broth
• 10 pieces tomatillos, husked and rinsed
• 2 tablespoons fresh lime juice
• 2 teaspoons salt
• 0.5 teaspoons black pepper
• 1 piece avocado, sliced
• 4 pieces radishes, thinly sliced
• 2 cups cabbage, shredded
• 8 pieces tostadas or tortilla chips

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the poblano and jalapeño peppers on a baking sheet and roast for about 20 minutes, or until the skins are blistered and charred, turning them occasionally.

Step 3

Meanwhile, bring the chicken broth to a boil in a large pot. Add the chicken breasts and reduce to a simmer. Poach for about 15 minutes until cooked through. Remove chicken, let it cool slightly, then shred using two forks.

Step 4

Remove the charred peppers from the oven and let cool slightly. Peel off the skin, remove seeds and stems, and place the flesh in a blender.

Step 5

Add tomatillos, cilantro, onion, garlic, and 1 cup of chicken broth to the blender with the roasted pepper flesh. Blend until smooth and set aside.

Step 6

In the same pot used for poaching the chicken, add the blended green sauce. Cook over medium heat for 5 minutes, stirring occasionally.

Step 7

Add the remaining chicken broth, shredded chicken, and hominy to the pot with the green sauce. Season with salt and black pepper, then bring everything to a gentle simmer.

Step 8

Let the pozole simmer uncovered for about 30 minutes, allowing the flavors to meld together.

Step 9

Stir in fresh lime juice and adjust seasonings if necessary.

Step 10

Serve the pozole hot, garnished with slices of avocado, radishes, shredded cabbage, and a side of tostadas or tortilla chips.

Nutrition Facts

Serving size	3919.6 grams (3919.6g)

Amount per serving	% Daily Value*
Calories	2438

Total Fat 73.00g	94%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 0.00g
Cholesterol 296mg	99%
Sodium 8947mg	389%
Total Carbohydrate 295.10g	107%
Dietary Fiber 58.80g	210%
Total Sugars 33.80g
Protein 164.70g	329%

Vitamin D 4IU	18%
Calcium 541mg	42%
Iron 21mg	116%
Potassium 5582mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 26.4%

Carbs: 47.3%