Description
This vibrant Green Chile Chicken Pozole is a comforting Mexican-inspired soup featuring tender chicken thighs simmered with hominy, mild green chiles, and aromatic spices. Garnished with fresh cabbage, creamy Greek yogurt, avocado, and lime wedges, this hearty stew is perfect for a nourishing meal that bursts with flavors and textures.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ large yellow or white onion, diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ 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 substitute adobo)
- Black pepper, to taste
- 1 cup sweet corn (optional, drained and rinsed if canned)
- ½ cup chopped cilantro
- 1 lime, juiced
For Garnish
- Shredded green cabbage
- Greek yogurt
- Extra cilantro
- Avocado slices
- Lime wedges
Instructions
- Sauté the Aromatics: In a large dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the diced onion, green bell pepper, and minced garlic. Sauté for several minutes until the onions become tender and translucent, releasing their sweet aroma.
- Add Spices and Liquids: Sprinkle in the cumin, ground coriander, garlic powder, and oregano, stirring well to coat the vegetables evenly with the spices. Gradually pour in the chicken broth followed by the canned green chiles and drained hominy, stirring to combine all the ingredients.
- Add Chicken and Season: Nestle the boneless skinless chicken thighs into the broth mixture. Season with salt (or adobo) and black pepper to taste. Stir gently to integrate all flavors.
- Simmer the Soup: Bring the soup to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Let it cook uncovered for about 25 minutes or until the chicken thighs are thoroughly cooked and tender. Make sure the chicken remains submerged in the broth; stir occasionally.
- Shred the Chicken: Using a slotted spoon, remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks.
- Finish the Soup: Return the shredded chicken to the pot. Stir in the sweet corn (if using), chopped cilantro, and freshly squeezed lime juice. Let the soup simmer for an additional 5 to 10 minutes to meld the flavors. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the pozole into bowls. Garnish each serving with shredded green cabbage, a dollop of Greek yogurt, extra chopped cilantro, avocado slices, and lime wedges for squeezing. Serve immediately and enjoy the comforting layers of flavor.
Notes
- To store: Transfer leftover green chile chicken pozole into airtight containers and refrigerate. It will keep well for 4-5 days.
- For thicker broth, simmer uncovered to reduce liquid further before serving.
- The use of low sodium broth allows you to better control the salt level to suit your taste.
- This soup can be made spicier by choosing medium or hot green chiles or adding a pinch of cayenne pepper.
- Leftovers can also be frozen for up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
