Description
A hearty and flavorful Green Chile Chicken Pozole recipe featuring tender chicken thighs simmered in a spiced broth with hominy, green chiles, and fresh vegetables. This comforting Mexican-inspired soup is perfect for a nutritious meal and is garnished with crisp cabbage, creamy Greek yogurt, avocado slices, and lime wedges for a bright finish.
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 seasoning)
- 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, chopped
- Avocado slices
- Lime wedges
Instructions
- Sauté the Vegetables: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add diced onion, green bell pepper, and minced garlic. Sauté until the onions become tender and translucent, about 3-5 minutes.
- Add Spices and Liquids: Stir in cumin, ground coriander, garlic powder, and oregano to coat the sautéed vegetables. Slowly pour in the low sodium chicken broth, then add the canned green chiles, drained hominy, chicken thighs, salt, and black pepper. Stir everything well to combine the flavors evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let it cook uncovered for about 25 minutes or until the chicken is fully cooked and tender. Make sure the chicken stays covered by the broth during simmering; stir occasionally to prevent sticking.
- Shred the Chicken: Using a slotted spoon, remove the chicken thighs to a cutting board. Shred the chicken finely with two forks, then add it back into the pot. Stir in sweet corn (if using), chopped cilantro, and lime juice. Let the soup simmer for another 5 to 10 minutes to meld the flavors together.
- Serve with Garnishes: Ladle the hot pozole into bowls and garnish generously with shredded green cabbage, a dollop of Greek yogurt, additional fresh cilantro, avocado slices, and lime wedges. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- Store any leftover Green Chile Chicken Pozole in airtight containers in the refrigerator for up to 4-5 days.
- For added heat, use medium or hot green chiles instead of mild.
- Hominy can be found canned in most supermarkets or Hispanic grocery stores.
- Adding fresh lime juice at the end brightens the flavors and balances the richness.
- Use chicken thighs for the best flavor and tenderness; chicken breasts can be substituted but may become drier.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
