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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 173.9
  • Total Fat: 1.9 g
  • Cholesterol: 52.6 mg
  • Sodium: 580.9 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 22.4 g

View full nutritional breakdown of Pozole Verde calories by ingredient
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Pozole Verde

Submitted by: MARYG1178

Introduction

A lighter take on this traditional Mexican soup that's hearty enough to warm up cold fall and winter nights :) A lighter take on this traditional Mexican soup that's hearty enough to warm up cold fall and winter nights :)
Number of Servings: 20

Ingredients

    4 lbs chicken breast, raw
    2 medium onions, large chopped
    2 tbsp garlic, minced
    1 tbsp kosher salt
    1/2 tbsp cracked black pepper
    water to cover

    2 poblano peppers, raw, seeded & deveined
    5 medium tomatillos, peeled
    1 medium onion, large chopped
    1 tbsp garlic, minced
    water to cover

    2 - 29oz cans white hominy

Tips

Suggested toppings (use some, all or none to your liking):
Orgeano (Mexican is best, but regular is fine)
Hot sauce (favorite: Tapatio)
Freshly squeezed lime juice
Shredded raw green cabbage
Finely minced raw white onion
Sliced radishes
Finely chopped cilantro

We also always serve with crispy tostadas. Our favorite is the El Milagro brand. One is only 80 calories and 3gm fat.


Directions

Place chicken breast (whole), onions, garlic, salt and pepper in a large stock pot. Just cover with water. Boil on high for approximately 40 minutes or until water is reduced by at least half and is golden brown.

At the same time, combine poblanos, tomatillos, onion and garlic in a smaller stock pot. Just cover with water. Boil on medium high for approximately 15-20 minutes until tomatillos turn a light olive green color.

Once chicken mixture is reduced, turn off water and allow to cool slightly. When the chicken is cool enough to touch, remove from pot and shred. Strain stock and set aside to add back into soup. Return shredded chicken to large stock pot.

Put everything (including water) from the poblano pot into a blender. Puree until smooth. Pour into large stock pot with chicken.

Pour in strained chicken stock. Add approximately 3 cups of water to pot. You want to retain the green color from the poblanos and tomatillos, so don't add too much water. Cook over medium heat for approximately 30 minutes to incorporate the flavors.

Add in the cans of hominy, undrained. Allow to cook for approximately 20 to 30 more minutes.

Serving Size: Makes approximately 20 one-cup servings






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