Chicken Pozole Verde: A Vibrant & Healthy Mexican Stew

Tomatillos in Bloom

This recipe celebrates the bright, tangy flavors of tomatillos in a hearty and comforting chicken stew. Pozole Verde, traditionally made with pork, is lightened up here with chicken, making it a healthy and delicious option. We have been making this quite a lot since we have a lot of tomatillos from our garden. Wonderful, tangy flavor when you use tomatillos in your favorite Mexican food dishes!

Cuisine: Mexican

Dietary Preferences: Healthy

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 1 hour 45 minutes

Estimated Nutritional Information (per serving, based on 6 servings - approximate and may vary based on specific ingredients and portion sizes):

* Calories: 350-400

* Protein: 35-40g

* Carbohydrates: 30-35g

* Fat: 10-15g

Ingredients:

For the Chicken & Broth:

* 2 lbs boneless, skinless chicken thighs (or breasts, if preferred)

* 8 cups chicken broth (low sodium)

* 1 large onion, quartered

* 4 cloves garlic, smashed

* 2 bay leaves

* 1 teaspoon dried oregano

* 1 teaspoon cumin powder

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

For the Pozole Verde Sauce:

* 1.5 lbs tomatillos, husks removed, rinsed

* 2 poblano peppers, stemmed, seeded, and roughly chopped

* 1 jalapeño pepper, stemmed, seeded (optional, for extra heat)

* 1/2 cup packed cilantro leaves

* 1/4 cup packed parsley leaves

* 4 cloves garlic

* 1/4 cup water

* 1 tablespoon olive oil

* 1/2 teaspoon salt

For the Pozole:

* 2 (15-ounce) cans hominy, rinsed and drained

* 1 lime, juiced

Toppings (optional):

* Shredded cabbage or lettuce

* Thinly sliced radishes

* Diced avocado

* Chopped cilantro

* Lime wedges

* Crushed tortilla chips or tostadas

* Mexican crema or sour cream (for a richer flavor, but will increase fat content)

Equipment:

* Large pot or Dutch oven

* Blender or food processor

* Cutting board

* Knife

Instructions:

1. Cook the Chicken & Broth:

* In a large pot or Dutch oven, combine the chicken thighs, chicken broth, quartered onion, smashed garlic, bay leaves, oregano, cumin, salt, and pepper.

* Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and easily shreds.

* Remove the chicken from the pot and set aside to cool slightly.

* Remove the onion, garlic, and bay leaves from the broth and discard. You can strain the broth for a smoother texture, if desired.

2. Prepare the Pozole Verde Sauce:

* While the chicken is cooking, prepare the sauce.

* In a large saucepan, combine the tomatillos, poblano peppers, and jalapeño (if using). Add enough water to just cover the vegetables.

* Bring to a boil over high heat, then reduce heat to medium and simmer for 8-10 minutes, or until the tomatillos are soft and have changed color to olive green.

* Carefully transfer the cooked tomatillos and peppers to a blender or food processor (reserve about 1/2 cup of the cooking liquid).

* Add the cilantro, parsley, garlic, olive oil, and salt.

* Blend until completely smooth, adding a little of the reserved cooking liquid if needed to reach your desired consistency.

3. Assemble the Pozole:

* Shred the cooled chicken using two forks.

* Add the shredded chicken and the pozole verde sauce to the pot with the chicken broth.

* Stir in the rinsed and drained hominy.

* Bring to a simmer over medium heat and cook for 15-20 minutes, allowing the flavors to meld.

* Stir in the lime juice just before serving.

4. Serve:

* Ladle the Chicken Pozole Verde into bowls.

* Offer a variety of toppings for your guests to customize their bowls, such as shredded cabbage, sliced radishes, diced avocado, chopped cilantro, lime wedges, and crushed tortilla chips.

* Serve hot and enjoy!

Cooking Times:

* Chicken & Broth: 30-40 minutes

* Pozole Verde Sauce: 8-10 minutes

* Assemble & Simmer: 15-20 minutes

Serving Suggestions:

* Serve with warm tortillas or tostadas on the side.

* Pair with a refreshing agua fresca or a light Mexican beer.

* For a spicier kick, add a dash of your favorite hot sauce.

* This pozole is even better the next day, as the flavors continue to develop.

Tips and Variations:

* Spice Level: Adjust the amount of jalapeño pepper to control the heat level. Remove the seeds and membranes for a milder flavor.

* Vegetarian Option: Substitute the chicken with mushrooms or other vegetables like zucchini and corn. Use vegetable broth instead of chicken broth.

* Slow Cooker: This recipe can easily be adapted for a slow cooker. Combine all ingredients (except toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.

* Freezing: Pozole Verde freezes well. Allow to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Enjoy this vibrant and healthy Chicken Pozole Verde! It's a delicious and satisfying meal that's perfect for any occasion.

When throw a party, set out all the different toppings suggested above and serve the soup hot from the stove. It is so good!