Verde Chicken Pozole is a super quick and easy weeknight meal! I use shredded rotisserie chicken to cut down on cooking time. While this recipe is garlic and onion free, you do not need to be garlic and onion free yourself to enjoy it! Trust me, this dish is not missing out on any flavor.
The base of the soup is very simple but full of flavor. Verde Chicken Pozole uses blended tomatillos as the base of the soup. I use canned tomatillos instead of fresh to cut down on the cooking time. You do not miss out on any flavor using canned tomatillos, I tested this recipe using fresh and canned and could not tell a difference.
Additionally, I add shredded rotisserie chicken to cut down on the cooking time even more. Alternately, you can also use any leftover chicken you have you may have on hand. Most weeks, I will meal prep one or two whole roasted chickens at the beginning of the week. I will use the meal-prepped chicken for soups like this or add it on top of salads.
I absolutely love a soup with lots of toppings so I load up my bowl. You can use whatever you have on hand. The more toppings the better, in my opinion.
Optional toppings to add on top of the to the Verde Chicken Pozole:
- Sour cream (or Greek yogurt, for a lighter option)
- Green Onion
- Crushed Tortilla Chips
- Cilantro
- Sliced Radish
- Sliced Jalapeño (Pickled or Fresh)
- Shredded Cabbage or Lettuce
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Verde Chicken Pozole
Equipment
- Soup Pot
- Blender
Ingredients
- 2 tbsp oil
- 2 poblano peppers, seeded and diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and diced
- 1 tsp cumin
- 1 tsp coriander
- 25 oz can tomatillos, drained and rinsed
- 14 oz can hominy, drained and rinsed
- 6 cups no salt added chicken broth or stock
- 2 cups shredded chicken
- 1 lime
- salt and pepper to taste
- Optional Toppings: Cilantro, sour cream or Greek yogurt, sliced jalapeño, radish, tortilla chips.
Instructions
- Heat oil over medium heat in soup pot or Dutch oven.
- Add poblanos, celery and jalapeño. Cook 5 minutes, until softened and slightly browned.
- Add cumin and coriander. Cook another minute until fragrant. If the pan seems, dry add a splash of broth.
- In a blender, blend tomatillos until smooth. Add blended tomatillos, broth and hominy to the pot. Bring to a simmer. Reduce heat to medium low and simmer for 20 minutes, covered with the lid slightly open to vent.
- Add shredded chicken. Cook uncovered for 5 minutes.
- Add juice of 1 lime.
- Taste soup and season with salt and pepper as needed.
- Serve with desired toppings.
Super delicate soup! Thanks for sharing