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Pozole Verde with Chicken

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Hominy is a product of corn and is considered a grain. Low in fat and high in fiber it has a similar taste to corn though the texture is much different. A main staple in Mexican cuisine, hominy is highlighted in this flavorful soup. We've taking it to another level by using chicken instead of the traditional pork shoulder. Also, add in those veggies for an added nutrition benefit and this hearty soup will be a crowd pleaser on any table. Oh and don't forget the toppings: sliced radishes, avocado slices, lime wedges, chiles, jalapenos, cilantro leaves and more...

Pozole Verde with Chicken

 1 tsp olive oil
 1 large onionfinely chopped
 4 cloves garlicminced
 1 lb carrotsthinly sliced
 4 stalks celeryremove ribbons and slice thin
 1 lb chicken breast
 28 oz hominyrinsed and drained
 2 quarts low sodium chicken brothyou can also use water
 1 tsp Celtic sea saltto taste
 ½ tsp fresh cracked black pepper
 ½ tsp Mexican oreganoyou can also use regular oregano
 1 cup cilantro leaveschopped
 3 green chili peppersadd more or less depending on taste
 cilantro leaves
 thinly sliced radishes
 plain Greek yogurt
 lime wedges
 hot sauceyour favorite brand
 red bell pepper finely chopped
 white onionfinely chopped
 thinly sliced cabbage

Using a large soup pot over medium heat, add the garlic, onions, celery and carrots and cook until softened. Stirring frequently to avoid burning the garlic. About 5 minutes.


Add whole chicken breasts and hominy. Pour in broth or water. Add salt, pepper and oregano and place a lid on the soup, bringing to a boil. Then simmer on medium heat until the chicken is fully cooked, about 20 Minutes.


Add cilantro, chili's, and water to a blender and blend until smooth, adding more water if needed. Remove chicken from soup pot and let cool. Then use two forks to shred chicken and add back into soup. Add cilantro and pepper mixture to soup and stir well, adding more salt and pepper to taste.