Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Green Mexican Hominy and Chicken Soup, also known as “Pozole Verde,” is a delicious and comforting Mexican soup made with hominy (large white corn kernels), chicken, and a flavorful green sauce typically made from tomatillos, green chiles, and cilantro. Here’s a recipe for this delightful soup:

Ingredients:

For the Green Sauce:

• 1 pound fresh tomatillos, husked and washed
• 2-3 green serrano or jalapeño peppers (adjust to your spice preference)
• 1 cup fresh cilantro leaves
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt to taste

For the Soup:

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 2 cans (30 ounces) hominy, drained and rinsed
• 8 cups chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried Mexican oregano (regular oregano can be used)
• Salt and pepper to taste
• Toppings: Sliced radishes, chopped cilantro, lime wedges, shredded cabbage, and sliced avocado for garnish

Instructions:

1. Start by making the green sauce:
   • In a large pot, add the tomatillos and green peppers. Cover them with water and bring to a boil. Simmer for about 10 minutes, until the tomatillos turn soft and change color.
   • Drain the tomatillos and peppers and transfer them to a blender.
   • Add the cilantro, chopped onion, minced garlic, ground cumin, and a pinch of salt.
   • Blend until you have a smooth, vibrant green sauce. Set aside.
2. In the same pot you used for the tomatillos, add the chicken, chopped onion, minced garlic, bay leaves, and Mexican oregano. Pour in the chicken broth.
3. Bring the pot to a boil, then reduce the heat to low and simmer for about 20-25 minutes or until the chicken is fully cooked and tender.
4. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add the green sauce you prepared earlier to the pot and stir to combine. Simmer for an additional 10-15 minutes to allow the flavors to meld.
6. Add the drained hominy to the soup and simmer for another 10-15 minutes.
7. Taste the soup and adjust the seasoning with salt and pepper as needed.
8. To serve, ladle the Pozole Verde into bowls and garnish with sliced radishes, chopped cilantro, lime wedges, shredded cabbage, and sliced avocado.

Pozole Verde is traditionally served with warm tortillas or tostadas on the side. It’s a flavorful and satisfying soup perfect for any occasion, especially during cooler weather. Enjoy!