pozole verde-green chicken pozole

No matter what time of year, I always love making Mexican soup! After having a delicious pork version of my favorite Mexican restaurant, I knew I had to make chicken at home.

This chicken Pozole or Pozole Verde is packed with tender chopped autumn chicken, roasted pepper, tomato and cilantro for a slightly spicy, bright flavor. The preparation takes only 10 minutes and the taste is even better than the restaurant version!

I also like this Mexican chicken soup, which was recreated after the restaurant version.

What is Pozole?

Pozole, also known as Posole, is a traditional Mexican stew made from meat and Hominy and cooked with delicious broth made with jalapeno peppers. It has two main varieties – Red (Pozole Rojo) and Green (Pozole Verde). The red Pozole is made with dried chili peppers, while the green Pozole is made with fresh jalapeno, coriander and tomatoes. Traditionally, Pozole is made with pork, although green Pozole is also usually made with chicken.

The ingredient you will always find in Pozole is Hominy. Hominy is a type of corn (corn) that has been treated with lime juice. Canned products can usually be found in the grocery store in Mexico or Latin.

Serving with Pozole Verde

This soup can be the starting point for your main meal or the whole lunch. Either way, your favorite Mexican recipes taste great. Offers some toast tortilla slices or toast tortilla shells.

Then add all the delicious toppings – Queso Fresco, sour cream, coriander, cabbage, radish, lemon wedges, sliced ​​jalapeno and avocado.

If you are going to use this soup as a starter, pair it with slow-cooked beef masaka. It has different textures but has the same flavor. Add some Mexican cauliflower rice to the side and you can have a healthy meal.

Want a shortcut?

Instead of buying a store-bought salsa Verde, you can make your own with Tomatillos, coriander, onion and garlic. Make sure to choose one that tastes great as it will be the main flavor of the soup. Simply mix it with chicken broth and cook for at least 15 minutes. Taste it and adjust the seasoning as needed and use extra jalapeno, coriander or more sauces. Once the flavor is good, the stewed chicken will cook until it is easy to chop. Add the Hominy to the pot and the dinner is done!

Pozole Verde Soup Recipe Tips and Ideas

Follow these tips to make sure the soup will become spicy and delicious every time!

• Stir-fried vegetables: Saute the garlic, onion and pepper until aromatic – this takes about 5 minutes. Don’t speed this up! If you have enough time, it will enhance the flavor of the soup.
• Smooth broth: Create a smooth broth using an immersion blender. If you don’t have an immersive mixer, add a small amount of soup to a separate mixer.
• Electric mixer: Use an electric mixer to speed up the chopping process of chicken. Place all the chicken in a large mixing bowl and use an electric mixer. It will quickly chop the chicken in just one or two minutes.
• Internal temperature: Using an instant-read cooking thermometer is the best way to ensure that the meat is fully cooked. The safe internal cooking temperature of the chicken is 165 degrees.
• Meat exchange: You can use boneless skinless chicken breast or thigh chicken for this recipe. If you don’t want to use chicken, you can use pork tenderloin instead. You can also use pork shoulders traditionally used for Pozole. It just needs to be cooked longer so that the pork becomes good and tender.
• Add more vegetables: Although Pozole has traditionally no extra vegetables, you can add zucchini, spinach or kale to the soup. Also – the pozole is delicious and has many vegetables on it, such as fresh vegetables, diced onions, thinly sliced ​​radish, coriander and jalapeno.
• coriander: If you don’t like the flavor of coriander, substitute fresh parsley.
• tomatillos: Using freshly washed and husked tomatoes will bring you the best flavor!
• chicken soup: If you want more flavor, add some bay leaves to the chicken broth.

Calm, store, reheat, repeat

Here is how to store and re-leave leftovers so you can enjoy it again and again:

• Shop: Cool the Pozole completely and transfer it to an airtight container. Keep it in the refrigerator for up to 4 days, or freeze it for up to 3 months. If frozen, leave some space on the top of the container for expansion.
• Reheat: Heat it over medium heat until hot, or stir in a microwave covered with a covered bowl, stirring.
• Leftovers: Scatter out the chopped chicken and Hominy and place it in the tortilla for easy sliced ​​tacos!