Green Chile Posole Recipe

Why I Love This Recipe:

This Chicken Pozole is a comforting, hearty soup that’s packed with vibrant flavors. The combination of tender shredded chicken, hominy, and green chiles creates a warm, satisfying dish that can be customized with your favorite toppings, like avocado and Greek yogurt. I love that this recipe is not only easy to make but also full of wholesome ingredients, offering a delicious balance of spices, creaminess, and freshness. It’s perfect for cozy nights in or as a crowd-pleasing dish for a gathering. With a bit of lime, cilantro, and a dash of heat from the chiles, every bite feels like a warm hug!

Ingredients:

• 1 tablespoon olive oil
• 1/2 large yellow or white onion, diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 6 cups low sodium chicken broth
• 2 (5 ounce) cans mild or medium green chiles
• 1 (28 ounce) can hominy, drained and rinsed
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt (or sub adobo seasoning)
• Black pepper, to taste
• 1 cup sweet corn (optional; drained and rinsed if using canned)
• 1/2 cup chopped cilantro
• 1 lime, juiced

Directions:

1. Sauté Vegetables:
   Heat the olive oil in a large pot over medium-high heat. Add the diced onion, bell pepper, and garlic. Sauté for about 5-7 minutes, or until the onions become tender and translucent.
2. Add Spices:
   Stir in the cumin, coriander, garlic powder, and oregano. Continue stirring for about 1 minute until the spices are fragrant and well incorporated into the mixture.
3. Combine Broth and Ingredients:
   Slowly add the chicken broth, green chiles, hominy, chicken thighs, salt, and black pepper to the pot. Stir everything to combine and bring the mixture to a boil.
4. Simmer the Soup:
   Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 25 minutes, or until the chicken is fully cooked and tender. Be sure the chicken is submerged in the broth as it cooks.
5. Shred the Chicken:
   Remove the cooked chicken thighs from the pot and shred them using two forks on a cutting board. Return the shredded chicken to the pot and stir to combine.
6. Add Corn, Cilantro, and Lime:
   Stir in the sweet corn (if using), chopped cilantro, and lime juice. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Taste and adjust the seasonings as needed.
7. Serve and Top:
   Ladle the pozole into bowls and top with your favorite toppings, such as shredded green cabbage, a dollop of Greek yogurt, fresh cilantro, avocado slices, and a lime wedge. Serve immediately and enjoy!

Tips & Tricks:

• Chicken Thighs: Boneless skinless chicken thighs are perfect for this recipe because they stay tender and juicy while cooking. However, you can also use boneless skinless chicken breasts if preferred.
• Hominy: Hominy is an essential ingredient in pozole. Be sure to drain and rinse it well before adding it to the pot to remove excess salt from the canned version.
• Spice Level: Adjust the heat to your preference. If you like a spicier pozole, opt for medium or hot green chiles, or add a chopped jalapeño to the mix.
• Vegetarian Option: To make this pozole vegetarian, simply substitute the chicken with extra hominy or add in some hearty vegetables like zucchini, carrots, or mushrooms.

Notes:

• Toppings: The beauty of pozole is that it’s customizable. Feel free to experiment with toppings like shredded cabbage, jalapeños, radishes, or even a sprinkle of cheese. Greek yogurt serves as a creamy alternative to sour cream, giving the soup a rich, tangy finish.
• Leftovers: This pozole stores well for up to 3-4 days in the refrigerator. In fact, it often tastes even better the next day as the flavors have more time to meld together.
• Freezing: If you’d like to freeze this soup, store it in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove.

FAQs:

Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Just make sure to thaw and rinse it before adding it to the soup.

Can I make this recipe in a slow cooker?
Yes! For a slow-cooker version, simply add all ingredients (except the cilantro, lime, and toppings) to the slow cooker. Cook on low for 6-7 hours or until the chicken is cooked through. Shred the chicken and stir in cilantro and lime juice before serving.

Is pozole gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free chicken broth. Always check labels for any hidden gluten sources.

Storage:

• In the fridge: Store leftover pozole in an airtight container in the fridge for up to 3-4 days. The soup will continue to thicken as it sits, so you may need to add a bit of water or broth when reheating to achieve your desired consistency.
• In the freezer: Pozole can be frozen for up to 3 months. Make sure to cool it completely before freezing. When you’re ready to eat it, thaw overnight in the fridge and reheat on the stove over low heat.

This Chicken Pozole is a flavorful and satisfying dish that is perfect for any occasion. It’s full of vibrant, bold flavors and can be customized with your favorite toppings, making it a crowd-pleasing recipe. Whether you’re making it for a family dinner or a cozy weekend meal, this pozole will definitely become a staple in your recipe repertoire.