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Mexican Green Chili Chicken Pozole

A delicious Mexican soup full of flavor.
Course: Soup
Cuisine: Mexican
Servings: 4 people
Cost: 20.00

Ingredients

  • 1 tablespoon of olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 teaspoons of ground cumin
  • 6 cups of water
  • 2 cans of hominy
  • 3 pounds chicken I used legs, thighs
  • 2 teaspoons oregano
  • 1 pound tomatillos
  • 2 jalapeños
  • 2 poblano chilies
  • 1/2 cup cilantro
  • 1 lime
  • 1 tablespoon of better than chicken bullion or if you have a different kind of bullion you like.
  • salt and pepper to taste

Instructions

  • Heat oil in pot and season chicken with salt pepper and let brown a little, add onion, garlic, cumin and oregano.
  • Add water and bring to a boil, reduce heat and simmer until chicken is cooked.
  • In the meantime, broil tomatillos and chilies until charred. Purée chilies, tomatillos, cilantro with a little bit of stock from the soup.
  • Take the chicken out and let cool, then chop into small pieces.
  • Add chicken, hominy and chili mixture back into soup. Serve with any topping you like. I used avocado, sliced jalapeño, cilantro, lime and sliced radishes. Enjoy!