Posted by When the weather turns chilly, there’s nothing quite like a warm bowl of green chile chicken pozole to bring comfort and satisfaction. This delightful stew combines tender chicken, hearty hominy, and a medley of fresh vegetables, all simmered in a flavorful broth infused with aromatic herbs and spices. It’s the perfect dish to cozy up with on a cold evening, offering a rich tapestry of flavors that will warm you from the inside out.
This particular rendition of pozole draws inspiration from the traditional recipes of New Mexico, renowned for their vibrant green chiles. Each spoonful is a tribute to my mother, who always managed to infuse love and warmth into her cooking. I remember the time she sent me a photo of a stunning green chile stew, bursting with hominy, beans, and succulent chicken. Her knack for creating mouthwatering southwestern dishes has always left me inspired.
Now, it’s my turn to share a twist on her beloved green chile chicken pozole. It’s a recipe that has become a staple in my household. The addition of shredded cabbage, creamy avocado, and a dollop of Greek yogurt transforms this dish into a feast for both the eyes and the palate. Whether you enjoy it with tortilla chips for added crunch or simply as is, I guarantee it will become a favorite in your recipe repertoire.
The Essence of Pozole
For those unfamiliar with pozole, it is a traditional Mexican stew, sometimes spelled “posole,” that typically features hominy—dried corn kernels treated with an alkali. The soup can be made with a variety of meats, though pork is often the star. In this recipe, we substitute chicken thighs for a juicy, flavorful alternative, complemented by the vibrant heat of green chiles.
Ingredients That Shine
The beauty of this green chile chicken pozole lies in its diverse array of ingredients. Each component contributes to a hearty, satisfying meal, while fresh toppings enhance the overall experience. Here’s what you’ll need:
- Olive Oil: A drizzle of olive oil is essential for sautéing the aromatic base of onion, bell pepper, and garlic.
- Fresh Vegetables: Incorporate diced yellow or white onion, finely chopped green bell pepper, and sweet corn for a delightful blend of textures and flavors.
- Garlic Cloves: Fresh minced garlic is a must for adding depth and richness to the dish.
- Herbs & Spices: This recipe calls for a combination of cumin, ground coriander, garlic powder, oregano, salt (or adobo), and black pepper to create a warming spice blend.
- Chicken Broth: The soul of this pozole is a robust chicken broth. Opt for low-sodium options to control the saltiness of the final dish.
- Green Chiles: Add mild or medium green chiles for a kick of heat and a pop of flavor.
- Hominy: The star ingredient! You’ll need a 28-ounce can of hominy for that distinct chewy texture.
- Chicken Thighs: Boneless, skinless chicken thighs are preferred for their rich flavor and tenderness in soups.
- Cilantro & Lime Juice: These ingredients will elevate the dish, providing a burst of freshness with every bite.
- Toppings: To finish, garnish with shredded green cabbage, a scoop of Greek yogurt, slices of creamy avocado, and lime wedges for an extra zing.
Step-by-Step Preparation
- Sauté the Aromatics: Begin by heating the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion, bell pepper, and minced garlic, sautéing until the onions are soft and translucent.
- Incorporate Spices: Once the vegetables are softened, sprinkle in the cumin, ground coriander, garlic powder, and oregano. Stir well to coat the vegetables, allowing the spices to bloom in the oil.
- Build the Soup: Gradually pour in the chicken broth, followed by the green chiles, hominy, chicken thighs, and a generous pinch of salt and black pepper. Stir to combine all ingredients.
- Simmer to Perfection: Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot and allow it to cook for approximately 25 minutes, or until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Using a slotted spoon, remove the cooked chicken thighs from the pot and transfer them to a cutting board. Shred the chicken using two forks, then return it to the pot.
- Add Final Touches: Stir in the sweet corn, chopped cilantro, and freshly squeezed lime juice. Let the soup simmer for an additional 5-10 minutes to meld the flavors together. Taste and adjust seasoning as necessary.
- Serve and Enjoy: Ladle the pozole into bowls and adorn each serving with a generous heap of shredded green cabbage, a dollop of Greek yogurt, fresh cilantro, avocado slices, and a lime wedge for a refreshing finish.
Storing Your Pozole
If you have leftovers, storing this hearty pozole is simple. Let it cool completely, then transfer it to airtight containers and refrigerate for up to 4-5 days. For longer storage, freeze the pozole (without garnishes) in freezer-safe containers for up to two months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave.
Green Chile Posole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Indulge in a cozy bowl of green chile chicken pozole, a delightful dish made with hominy, fresh vegetables, and aromatic spices. Perfect for chilly evenings, this recipe packs a protein punch and can be topped with your favorites for added flavor.
Ingredients
- 1 tablespoon olive oil
- ½ large yellow or white onion, diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ 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 adobo seasoning)
- Black pepper, to taste
- 1 cup sweet corn (optional, drained and rinsed if using canned)
- ½ cup chopped cilantro
- Juice of 1 lime
Garnish Options
- Shredded green cabbage
- Greek yogurt (a perfect accompaniment)
- Extra cilantro
- Avocado slices
- Lime wedges
Instructions
- Sauté the Base: In a large pot, heat olive oil over medium-high heat. Add diced onion, bell pepper, and garlic, cooking until the onions become tender.
- Add Spices: Stir in cumin, ground coriander, garlic powder, and oregano, coating the vegetables well.
- Combine Ingredients: Gradually add chicken broth, green chiles, hominy, chicken thighs, salt, and black pepper. Mix everything together.
- Cook the Soup: Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes, ensuring the chicken is cooked through.
- Shred the Chicken: Remove the chicken using a slotted spoon, shred with two forks, and return it to the pot.
- Finishing Touches: Stir in corn, cilantro, and lime juice. Simmer for an additional 5-10 minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls, and top with shredded cabbage, Greek yogurt, cilantro, avocado slices, and a lime wedge.
Recipe Notes
- Storage: This green chile chicken pozole can be stored in airtight containers in the refrigerator for 4-5 days.
Nutrition Facts
- Serving Size: 1 serving (based on 4 servings, including corn)
- Calories: 435 kcal
- Carbohydrates: 47.3 g
- Protein: 30.2 g
- Fat: 13.8 g
- Saturated Fat: 2.8 g
- Fiber: 7.3 g
- Sugar: 10 g
