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I grew up on my grandmother’s pozole. To us, it’s our comfort soup. Pozole is a brothy, hearty Mexican soup made with hominy and meat. She made hers with pork and red chili, but my favorite pozole is made with chicken and green chiles! It’s so good! To make it you’ll need:

  • 2 tomatillos, husked and halved
  • 1 half medium onion, quartered
  • 1 poblano chili (cored, seeded and quartered
  • 2 large garlic cloves, smashed
  • 3 tbs cilantro, chopped
  • 2 tsp vegetable oil
  • 3 1/2 cups chicken broth
  • salt and pepper to taste
  • 1 cup water
  • 2 cooked boneless chicken breasts, shredded
  • 2 (15 oz) cans white hominy, drained
  • Garnish: avocado, lime wedges, radishes and cilantro

In a food processor or high duty blender, add tomatillos, onion, poblano, garlic, and cilantro and pulse/blend until everything is completely smooth with no chunks.

Add oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of vegetable stock. Whisk together and season with salt and pepper. Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes.

While puree cooks, add remaining stock and water to a larger pot over medium heat. Once puree is dark green, whisk it into the liquid in the larger pot.

Next add shredded chicken breasts and drained hominy and stir together until well combined. Season with salt and pepper to taste. Cook soup over medium heat until heated throughout then serve. Garnish pozole with traditional toppings like avocado, lime wedges, radishes and cilantro if desired.

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Chicken Pozole
Print

Chicken Pozole

Cuisine: Mexican
Servings

4

servings

Chicken Pozole is the most flavorful comfort soup I can think of! It always reminds me of my grandmother.

Ingredients

  • 2 tomatillos, husked and halved

  • 1 half medium onion, quartered

  • 1 poblano chili (cored, seeded and quartered

  • 2 large garlic cloves, smashed

  • 3 tbs cilantro, chopped

  • 2 tsp vegetable oil

  • 3 1/2 cups chicken broth

  • salt and pepper to taste

  • 1 cup water

  • 2 cooked boneless chicken breasts, shredded

  • 2 (15 oz) cans white hominy, drained

  • Garnish: avocado, lime wedges, radishes and cilantro

Directions

  • In a food processor or high duty blender, add tomatillos, onion, poblano, garlic, and cilantro and pulse/blend until everything is completely smooth with no chunks.
  • Add oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of vegetable stock. Whisk together and season with salt and pepper. Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes.
  • While puree cooks, add remaining stock and water to a larger pot over medium heat. Once puree is dark green, whisk it into the liquid in the larger pot.
  • Next add shredded chicken breasts and drained hominy and stir together until well combined. Season with salt and pepper to taste. Cook soup over medium heat until heated throughout then serve. Garnish pozole with traditional toppings like avocado, lime wedges, radishes and cilantro if desired.

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Love & Wellness,
Elisa

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