Green Chile Chicken Pozole
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.79 out of 5 stars
(32)
Ingredients
4 servings
- 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 (this is SO good on the soup)
- Extra cilantro
- Avocado slices
- Lime wedges
How would you rate this recipe?
Preparation
Step 1
In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
Step 2
Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
Step 3
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
Step 4
Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
Step 5
Save recipe for the next time?
