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–+ servings
chicken pozole stew in white bowl

Chicken Pozole Verde

Delicious puzzle verde made with leftover smoked chicken, hominy, and vegetables. It’s as delicious as it is comforting.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 people
Calories: 392kcal
Author: Marwin Brown

Ingredients

  • 2 tablespoon Olive oil
  • 1 medium Red onion diced
  • 1 medium Yellow onion diced
  • 2 whole Zucchini Squash diced
  • 1 large Poblano Pepper deseeded and deveined, diced
  • 16 oz Salsa Verde
  • 6 cups Chicken Stock
  • 2 Smoked Chicken Halves
  • 28 oz Canned White Hominy pozole
  • 1 cup Fresh Cilantro finely chopped
  • 1 Lime quartered
  • 1 Avocado diced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Cumin
  • ½ teaspoon Dried oregano
  • 1 teaspoon Paprika
  • Tortilla chips

Instructions

  • Heat dutch oven on medium heat. Add red and yellow onions and saute for 5 minutes.
  • Add poblano pepper and squash and saute another 2-3 minutes seasoning with half of the spices and dried oregano.
  • Add stock to the pot, bringing to boil and then reduce to simmer.
  • Add smoked chicken, and the remaining seasoning and simmer for 15-20 minutes. Add the salsa verde the last 10 minutes of cooking.
  • Add cilantro sprigs plus juice from the lime to the pot. Stir and simmer for another 5 minutes.
  • Serve with avocado and tortilla chips. Enjoy

Video

Notes

Use leftover smoked chicken bought from your favorite bbq restaurant. Otherwise simply season two chicken halves with salt and pepper. Smoke in a smoker at 225 degrees F until done. Feel free to use store-bought rotisserie chicken for convenience.
Make your own chicken stock if you have time. It gives you greater control of slat content plus it will be a cleaner more complex flavor.
Season as you go, i.e. at each step.
Remove the seeds and veins from the poblano to keep the heat in check. I like to add other green chilis as well like jalapenos and serrano for additional complexity of flavor.
I use a quality store-bought salsa verde rather than making my own. There are a lot of good ones out there so it's simpler to buy than to make.
Time permitting let the pozole sit a spell. Time allows the flavors to come together in a more balanced way that you'll love.
For additional garnish consider thinly sliced radishes and/or pickled cactus.
This is a hearty stew so additional sides are unnecessary. I do like eating my pozole verde with biscuits or cornbread. They're great for sopping or dipping depending on your preference.

Nutrition

Calories: 392kcal | Carbohydrates: 43g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1786mg | Potassium: 1020mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1102IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg
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