Green Mexican Hominy and Chicken Soup

Green Mexican Hominy and Chicken Soup, known as “Pozole Verde,” is a flavorful and comforting Mexican dish that’s perfect for warming up on a cold day or enjoying at any time of the year. It’s typically made with hominy (large corn kernels), chicken, and a vibrant green sauce made from ingredients like tomatillos, green chiles, and cilantro. Here’s a recipe to make Green Mexican Hominy and Chicken Soup:

Ingredients:

For the Green Sauce:

• 1 pound fresh tomatillos, husked and rinsed
• 2-3 fresh green serrano or jalapeño peppers (adjust to your desired level of spiciness)
• 1 cup fresh cilantro leaves
• 1 small 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 (or regular oregano)
• Salt and pepper to taste
• Toppings: Sliced radishes, chopped cilantro, lime wedges, shredded cabbage, diced avocado, and crumbled queso fresco (for garnish)

Instructions:

1. Start by making the green sauce:
   • Place the tomatillos and green peppers in a pot, cover them with water, and bring to a boil. Simmer for about 10 minutes until the tomatillos are tender and their color changes.
   • 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 to the blender.
   • Blend until you have a smooth, vibrant green sauce. Set it aside.
2. In a large pot, add the chicken, chopped onion, minced garlic, bay leaves, and dried 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 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 let the flavors meld.
6. Stir in the drained hominy 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, diced avocado, and crumbled queso fresco.

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