pozole verde (mexican chicken soup)

★★★★★ 1 Review
Dietricha avatar
By Dietricha Durtschi
from Jefferson City, MO

This recipe is a twist or two on an old authentic Mexican dish. It's a crock-pot dish (It can be made in a couple of hours, but I think the crock-pot rendition is MUCH better)and it gets better with each reheating. The authentic dish from Old Mexico takes three days to make, so a crock-pot comes in handy to make it in one. Although it has Jalapeno peppers in it, it is not hot, merely very flavorful. Who loves this dish? Everyone I've ever made it for, including hard to please family members. :) Everyone who tastes it asks for the recipe. It is nice enough for special company! Try it!

★★★★★ 1 Review
serves 8-10
prep time 1 Hr
cook time 11 Hr
method Slow Cooker Crock Pot

Ingredients For pozole verde (mexican chicken soup)

  • STEP ONE
  • 4 lb
    chicken breasts, boneless and skinless or thighs, chopped into bite-sized chunks
  • 3 can
    mexican style hominy with juices
  • 3 md
    carrots, chopped
  • 3 stalk
    celery stalks, chopped
  • 1 lg
    white onions quartered with bloom and stem intact
  • 6-10 clove
    fresh garlic, sliced
  • 1 bunch
    cilantro, fresh (don't chop, just wash and bind)
  • 4 Tbsp
    better than bouillon, chicken (important brand)
  • 2 md
    jalapeno peppers, de-seeded and chopped
  • 1 Tbsp
    whole cumin seed
  • 1 dash
    sea salt to taste
  • STEP TWO
  • 6-8 lg
    tomatillos, fresh
  • 1 lg
    while onion, chopped
  • 1 md
    jalapenos, fresh,; deseeded
  • 1 bunch
    cilantro, fresh, (no major stems)
  • TOPPINGS - IMPORTANT! DON'T SKIMP!
  • 1 bunch
    scallions, chopped
  • 1 pt
    sour cream
  • 4-5 md
    avocados, chopped
  • 1 bag
    pork rinds, broken
  • 4 lg
    limes (to squeeze over soup as desired)
  • jalapeno peppers, chopped as desired

How To Make pozole verde (mexican chicken soup)

  • 1
    Combine STEP ONE ingredients in large crock-pot with water covering ingredients, about one half to three quarters of crock pot space. Cook on low for 6-8 hours. I love to put this on overnight and do step two in the morning before work or church.
  • 2
    After 6-8 hours, remove cilantro from crock-pot and discard.
  • 3
    Put STEP TWO ingredients in large saucepan with just enough water to cover. Cook only until tomatillos change color. When finished, drain and put in blender and puree.
  • 4
    Add puree to crock-pot and cook on low an additional 4 hours.
  • 5
    When soup is done, add toppings as desired and enjoy!

Categories & Tags for Pozole Verde (Mexican Chicken Soup):

ADVERTISEMENT
ADVERTISEMENT