With a few shortcuts, I have created a recipe for chicken pozole verde that you can have on the table quick any night of the week. I took the help from a few store nought items to create the same flavor as a traditional chicken pozole verde, but this recipe can be ready in thirty minutes! Chicken pozole verde is a flavorful Mexican soup that my family loves and I created this easy weeknight version so that whenever the craving hits, I can cook it up fast.
Traditionally the broth is cooked with a whole chicken along with tomatillos and chiles to create a delicious green chile broth. I however eliminated the cook time and steps by using store bought broth and store bought salsa verde, which essentially has all of the ingredients that you need already pureed up for you. I amp up the flavor so it tastes homemade by browning my chicken thighs and using really good quality chicken bone broth or stock if I don’t have any homemade in the refrigerator.
You can also make your own salsa verde if you want, I have a recipe here. But I like a few shortcuts, especially when it comes to weeknight cooking so I usually opt for my favorite jarred salsa verde that I usually already have in my pantry. The other key ingredient to any pozole is hominy of course. If you have never had hominy before, it looks like a giant corn kernel and has distinct almost chewy like texture that is so delicious in the soup.
You could sub out chicken breasts instead of thighs, but they will have less flavor than the chicken thighs. You can also go ahead and use a whole chicken if you prefer, but cook time will be a bit longer and you will have to add the step of removing the chicken from the broth and deboning it etc. I love this soup to be a bit spicy, but if you prefer it to be more mild simply omit the chiles or de seed them before adding them to the pot.
After the soup is done. it is served with fresh cabbage, radishes, onion, avocado, cilantro, jalapeños, and a squeeze of fresh lime! Truly this soup is so good and the textures and flavors are just so comforting. I can’t wait for you to give this recipe a try for yourself!
Ingredients:
2 Lbs. Boneless Skinless Chicken Thighs (can also use bone in for extra flavor)
1 Diced Onion
1 Serrano Pepper or 1 Jalapeno
4 Finely Minced Garlic Cloves
1 Tsp. Mexican Oregano
2 Tbsp. Chopped Cilantro + more for serving
1 Jar Salsa Verde (or make homemade here)
1 Tbsp. Lime Juice
6 Cups Chicken Stock
1 Large Can of Hominy (28 oz)
1 Tbsp. Avocado Oil
1 Tsp + 1 Tbsp. Salt
1 Tsp. Black Pepper
For Topping:
Sliced Cabbage or Lettuce
Sliced Radishes
Thinly Sliced Onion
Diced Avocado
Cilantro
Sliced Jalapeños
Fresh Lime Wedges
Directions:
Season both sides of the chicken thighs with 1 tsp. salt and 1/2 tsp. black pepper on both sides.
Heat a large pot over medium high heat and add oil. Add chicken thighs and sear on both sides for 3-4 minutes until nice and golden. Remove from the pot.
Add in diced onion, garlic, and chili pepper and sauté for 2-3 minutes until onions begin to soften scraping up any bits from the chicken on the bottom of the pan.
Add in Mexican oregano and cilantro and continue to cook for another minutes.
Add the jar of salsa verde into the pot along with the chicken and stir to combine.
Add chicken broth and season with 1 tbsp. salt and 1/2 tsp pepper and bring to a simmer.
Cook for 15 minutes until chicken is cooked through. Remove chicken and shred the meat and then add back to the pot.
Add in drained hominy and lime juice at this time and cook for another 5 minutes.
Serve with desired toppings and enjoy.
This chicken pozole verde is truly a hug in a bowl and is just so delicious. I can’t wait for you to add it into your weeknight dinner rotation.
