Chicken Pozole Verde Is Serious Tex-Mex Comfort Food
Pozole, or posole, is a Southwestern style chicken soup full of chicken, peppers, and hominy in a garlicky, spicy broth. You can make it in minutes on top of the stove or add all of the ingredients except the garnish to a slow cooker and cook on low for 6 to 8 hours. If you can't find Cojita cheese Feta, although saltier, is a good substitute.
Recipe type: Soup
Cuisine: Southwestern
Serves: 6 servings
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 large poblano pepper, cored and diced
  • 1-2 jalapeƱo peppers, sliced thinly in rounds (be sure to remove seeds)
  • 3 cloves garlic, minced
  • 3 (4-ounce) cans diced green chiles
  • 6 cups chicken stock
  • 2 (14-ounce) cans white hominy, drained and rinsed
  • 3 cups cooked shredded chicken
  • 2 teaspoons ground cumin
  • Salt to taste
  • Garnish: diced avocado, lime wedges, chopped cilantro, crumbled cotija cheese
  1. Heat oil in a large stockpot over medium-high heat.
  2. Add onion and poblano.
  3. Saute for 5 minutes, or until the onion is soft and translucent, stirring once in awhile.
  4. Add the garlic and saute for an additional minute, stirring occasionally.
  5. Add the diced green chiles, jalapeƱos, chicken stock, hominy, chicken, cumin and salt.
  6. Stir to combine.
  7. Simmer for 5 minutes or until heated through.
  8. Garnish with toppings of choice, squeezing a little lime juice into each bowl.
Nutrition Information
Serving size: ⅙th of recipe Calories: 265 Fat: 6.4 Saturated fat: 1.2 Carbohydrates: 26.7 Sugar: 6.2 Sodium: 1315 Fiber: 3.9 Protein: 23.5 Cholesterol: 54
Recipe by TGIF - This Grandma is Fun at