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.
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.