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Green Pozole with Chicken
For a fresh take on chicken soup, we looked to Mexico for inspiration. We used charred fresh jalapeño and poblano peppers, a flavor-boosting technique common to Mexican cooking. We added depth with relatively little effort by using toasted whole as well as ground coriander and cumin. For more heat, use serranos instead of jalapeños, or include the chilies’ seeds. If you can’t find fresh tomatillos, substitute canned tomatillos, drained. The broth and chicken can be made a day ahead and refrigerated separately before proceeding. However, shred the chicken while it’s still warm. We like garnishing the soup with chopped avocado, sliced jalapeños, crumbled queso fresco and fried tortilla strips.
6
Servings
Tip
Don't leave out the tomatillos. They give the soup acidity and texture.
2 hours
1 hour active
Ingredients
-
2
large white onions, 1 peeled and quartered, 1 chopped
-
1
bunch cilantro, stems and leaves reserved separately
Directions
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01In a large pot, combine 10 cups water, the quartered onion, cilantro stems, dried chilies, coriander seeds, cumin seeds and ½ teaspoon salt. Cut off and discard the top third of the garlic head, leaving the cloves intact, and add to the pot. Cover and bring to a boil, then simmer for 10 minutes. Add the chicken and return to a boil. Reduce the heat to medium-low and cook, partially covered, for 30 minutes, maintaining a gentle simmer.
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July 18, 2023
Best Soup
Excellent soup. I make this all the time. I always make extra to freeze.
March 22, 2023
Yummy
Subbed an equivalent volume of green pepper for the jalapeños to make spice level tolerable for kids. Used soy curls as a sub for chicken.
December 20, 2023
Zesty soup - but leave more time
Just made this and it's longer than 2 hours - much more like 3. The hardcover cook book recipe, which I used, calls for 10 cups water while the online version does the broth/water split. Very good, lots of flavor but a bit more time consuming than I am used to on soups. With how much broth this has, I think in future I'd use two 15oz cans or a 28 oz can of the hominy. The one 15oz can gets lost in all that broth. I enjoyed mine topped with diced avocado and queso fresco in addition to the toasted pepitas. I'm thinking about coming up with a quicker/dirtier version of this using store bought broth, a rotisserie chicken and salsa verde. Luckily I live in an area where I have easy access to good quality independent-grocer produced versions of all three of those.
I have to say, this is one of my favorite soups. So bright and tangy with layers of flavor. I used bone in chicken thighs instead of drumsticks and cut off a fair amount of skin. I also find grinding my own coriander and cumin seeds lends to better flavor. I had some leftover cooked white rice that I added at the end for a bit more body.
This recipe will take more time to make than you would expect. That being said, it is worth it if you have the time.
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This recipe has a ton of flavor for not much work, my kind of recipe. I had a can of hominy in my pantry, I had no idea why because I grew up in Seattle and did not even know what hominy was, it was just waiting for me to see this recipe on Milk Street TV.