Mexican Chicken Posole Verde is a hearty Mexican soup made with tender chicken pieces, hominy, and green chili pasilla sauce. Serve with crunchy tostadas and all the trimmings for a satisfying winter meal.
Pork pozole is one of my favorite Mexican food to make, especially during the cold winter months. It’s such an easy dish to prepare (you can find the recipe here), it’s all a matter of simmering the meat until fall-of-the-bone tender and adding the blended peppers.
Today, however, was the first time I tried my hand on chicken posole verde.
I went to our nearby Mexican grocery store early this morning to buy pork and guajillo peppers for the pot of red-style pozole I was meaning to enjoy for lunch. While waiting to be helped at the meat section, I was fortunate to strike a conversation with a fellow customer who suggested I try the chicken version instead.
“The procedure is basically the same”, she explained. “But instead of the dried chili pods, you roast fresh chili pasilla and tomatillos, and process them in the blender with garlic, onions and a little bit of the broth until smooth.”
Here is a picture of the chili pasilla I took at the store, just to give you an idea what to find if you’re not familiar with this kind of peppers.
As much as love pork pozole, this chicken posole verde was truly a delightful change. Chock-full of tender chicken pieces, pearly-white hominy, and a robust broth, it made a comforting bowl of goodness perfect for chilly winter days.
If you’re looking for authentic Mexican food, this Mexican stew definitely delivers the big, bold flavors you’ll love. Serve it piping hot with crisp tostadas on the side and be ready for a satisfying meal that’s sure to please everyone at the dinner table.
Give this hearty soup a try and please remember to leave me a feedback. I ♥ hearing from you.
Chicken Posole is a hearty Mexican soup made of tender chicken pieces, hominy, and green chili pasilla sauce. Serve with crunchy tostadas and all the trimmings for a satisfying winter meal.
- 4 pounds whole chicken, cut into serving parts
- 6 cups water
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and pounded
- salt
- 1 pound tomatillos, peeled and quartered
- 4 chili pasilla
- 1 jalapeno
- 105 ounces hominy, drained
- 2 bunch red radish, ends trimmed and sliced thinly
- 1 large onion peeled and chopped
- 1 cabbage shredded
- 2 limes cut into wedges
- tostadas
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In a large pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top. When broth clears, add onions, garlic, and salt. Lower heat, cover and continue to cook for about 10 to 15 minutes.
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In a pan over medium heat, arrange tomatillos and in a single layer. Cook, turning as needed, until slightly charred and softened. Over gas flames, arrange chili pasillas and jalapeno in a single layer and roast until skins are charred. Under cold running water, remove and discard charred skin. Core peppers and discard seeds.
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With a slotted spoon, remove onions and garlic from pot. In a blender, combine tomatillos, jalapeno and pasilla peppers, onions, garlic and about 1 cup of the hot broth. Process until very smooth.
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Add pureed chili mixture into the pot. Add hominy. Continue to simmer for about 20 to 25 minutes or until chicken and hominy are tender. Season with additional salt, if needed.
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Ladle into bowls and garnish with shredded cabbage, chopped onions, chopped cilantro and sliced radish. Serve hot with lime wedges and tostadas on the side.
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