Green Chile Chicken Pozole (Pozole Verde de Pollo)
Green Chile Chicken Pozole is inspired by a hearty, authentic Mexican soup called Pozole Verde de Pollo. The soup is at its best the day after you make it.
Course Entree, Soup
Keyword green pozole, mexican food, mexican pozole, posole, pozole, pozole verde de pollo
Prep Time 10minutes
Cook Time 20minutes
Total Time 35minutes
FOR THE SOUP
2tbspolive oilextra virgin
1large, white oniondiced
6cupsrich chicken or turkey stock(see Recipe Note #1)
1/4tspkosher salt(or to taste)
1/4tspblack pepperfreshly ground
2cupssalsa verde(see Recipe Note #2)
25ozpozole (white hominy)drained and rinsed
2cupscooked chicken or turkeyshredded or cubed into bite-sized pieces
FOR THE GARNISHES
pickled red onion(see Recipe Note #3)
sour cream or Mexican crema
Heat the olive oil in a heavy-bottomed Dutch oven. Add the onions and carrots; sauté until the vegetables have softened slightly, about 5 minutes. Add the cumin seeds. Continue sautéing for 3 additional minutes (about 8 in total). The cumin seeds will begin to pop, which is fine.
Turn the heat to high and add the wine to deglaze the pot, scraping up any brown bits with a wooden spoon. Add in the bay leaf, stock, oregano, cumin, salt, pepper, salsa verde, and pozole. Bring to a gentle boil and reduce heat to a simmer.
Add the chicken or turkey. Continue simmering until the chicken is heated through, about 3 minutes. Serve with your favorite garnishes.
If you have a rotisserie chicken from the grocery or roast turkey leftovers from your holiday dinner, use the carcass to make 2-day stock in the crockpot. I explain the technique in Slow-Cooker Rotisserie Chicken Pho Ga (leave out the lemongrass, kaffir leaf, ginger, and spices) and Crockpot Turkey Stock.
You can use my homemade Salsa Verde or your favorite jarred salsa verde, such as Frontera's Tomatillo Salsa (affiliate link—no extra cost to you!).