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Mexican Chicken Posole Verde with tender chicken, hominy, and flavorful tomatillo sauce is a hearty soup bursting with Mexican flavors. Serve with crunchy tostadas and all the trimmings for a satisfying meal!
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Mexican Chicken Posole Verde

Mexican Chicken Posole Verde with tender chicken, hominy, and flavorful tomatillo sauce is a hearty soup bursting with Mexican flavors. Serve with crunchy tostadas and all the trimmings for a satisfying meal!
Course Main Entree
Cuisine Mexican
Keyword chicken pozole, Mexican chicken pozole verde, tomatillo sauce
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 696kcal
Author Lalaine

Ingredients

  • 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

For Garnishes

  • 2 bunch red radish, ends trimmed and sliced thinly
  • 1 large onion,peeled and chopped
  • 1 cabbage, shredded
  • 2 limes, cut into wedges
  • tostadas

Instructions

  • 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.
  • 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 and deseed peppers.
  • With a slotted spoon, remove onions and garlic from the pot. 
  • In a blender, combine tomatillos, jalapeno and pasilla peppers, onions, garlic, and about 1 cup of the hot broth. Process until very smooth.
  • 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.
  • 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.

Nutrition

Serving: 1091g | Calories: 696kcal | Carbohydrates: 81.8g | Protein: 63.9g | Fat: 11g | Saturated Fat: 2.2g | Cholesterol: 146mg | Sodium: 2343mg | Potassium: 763mg | Fiber: 15.7g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 33.8mg | Calcium: 110mg