Indulge in the warmth of a delightful green chile chicken pozole, a comforting and flavorful Mexican soup that embraces the heartiness of hominy, veggies, and a symphony of aromatic herbs and spices. This unique take on the classic pozole recipe brings a Southwestern flair to your table, utilizing succulent chicken thighs and the bold addition of green chiles for a perfect dinner option, especially during chilly months.

Understanding Pozole: Pozole, sometimes spelled “posole,” is a cherished Mexican dish, a fusion of soup and stew crafted from hominy, meat, chile peppers, and adorned with toppings like avocado, lettuce, cabbage, radishes, and limes. While traditional pozole often features pork, our rendition opts for chicken thighs, creating a delightful Southwestern twist.

Ingredients Needed:

Olive Oil: A touch of olive oil to sauté the aromatic trio of onion, bell pepper, and garlic.

Veggies: Yellow or white onion, green bell pepper, and sweet corn add texture and a balance of sweet and savory flavors.

Garlic Cloves: Essential for infusing fresh garlic aroma into the pozole.

Herbs & Spices: A blend of cumin, ground coriander, garlic powder, oregano, salt (or adobo), and black pepper.

Chicken Broth: The foundation of the pozole, simmered in low-sodium chicken broth for controlled salt levels.

Green Chiles: Opt for medium or mild green chiles for a delightful kick and flavorful depth.

Hominy: The star ingredient, one 28oz can of hominy, adds substance and authenticity.

Boneless Skinless Chicken Thighs: Preferred for enhanced flavor and avoidance of overcooking.

Cilantro & Lime Juice: A burst of freshness in every spoonful.

Garnishes: Shredded green cabbage, Greek yogurt, extra cilantro, avocado slices, and lime wedges for the perfect finishing touch.

How To Make:

Sauté the Veggies: Begin by sautéing onion, bell pepper, and garlic. Introduce the warming spices for an aromatic foundation.

Cook the Soup: Gradually add chicken broth, green chiles, hominy, chicken thighs, salt, and pepper. Bring to a boil, then simmer until the chicken is fully cooked.

Incorporate Add-Ins: Once the chicken is cooked, shred it and return it to the pot. Stir in corn, cilantro, and lime juice. Simmer, adjust seasonings, and let the flavors meld.

Garnish & Serve: Ladle the pozole into bowls, generously garnishing with toppings. Enjoy the warmth and flavors of this comforting dish.

Storage, Freezing, and Reheating Tips:

To Store: Refrigerate pozole in airtight containers for 4-5 days.

To Freeze: Allow pozole to cool, omitting garnishes, and freeze in a suitable container for up to 2 months.

To Reheat: Thaw in the refrigerator and heat in the microwave or stovetop. Add garnishes before serving.

Green Chile Posole

Recipe by admin

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

435

kcal

Total time

1

hour 

A straightforward recipe for Green Chile Chicken Posole, this hearty soup brings together hominy, chicken stock, succulent chicken, and a harmonious blend of seasonings.

Ingredients

• 1 tablespoon olive oil

• 1/2 large yellow or white onion, diced

• 1 green bell pepper, finely diced

• 4 garlic cloves, minced

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1/2 teaspoon oregano

• 6 cups low sodium chicken broth

• 2 (5 ounce) cans mild or medium green chiles

• 1 (28 ounce) can hominy, drained and rinsed

• 1-pound boneless skinless chicken thighs

• 1 teaspoon salt (or sub adobo)

• Black pepper

• 1 cup sweet corn, optional (drained and rinsed if using canned)

• ½ cup chopped cilantro

• 1 lime, juiced

• To Garnish:

• Shredded green cabbage

• Greek yogurt (excellent on the soup)

• Extra cilantro

• Avocado slices

• Lime wedges

Directions

• In a large oven or pot, heat olive oil over medium-high. Add diced onion, bell pepper, and garlic. Sauté until onions are tender.
• Add cumin, coriander, garlic powder, and oregano. Mix well, then slowly add chicken broth, green chiles, hominy, chicken thighs, salt, and pepper. Stir to combine.
• Bring the soup to a boil, then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. Ensure the chicken is covered by the broth.
• Remove the cooked chicken, shred it on a cutting board using two forks, and return it to the pot. Stir in corn, cilantro, and lime juice. Simmer for an additional 5-10 minutes, adjusting seasonings if needed.
• Serve the pozole in bowls immediately, topped with shredded green cabbage, a dollop of Greek yogurt, fresh cilantro, avocado slices, and a lime wedge.

Nutrition Facts

• Total number of serves: 1
• Calories: 435kcal
• Fat: 13g
• Carbohydrates: 47g
• Fiber: 7.3g
• Sugar: 10g
• Protein: 30g