Chicken Posole Verde Recipe
Chicken Posole Verde is a comforting and flavorful Mexican stew featuring tender shredded chicken simmered in a vibrant green sauce made from fresh tomatillos, poblano and jalapeño peppers, and green chiles. Combined with hominy and aromatic spices, this hearty dish is perfect for warming up and can be served with traditional garnishes like radishes, avocado, and tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken and Broth
- 3 chicken breasts
- 24 oz chicken broth
- 1 teaspoon ground coriander
- 1 tablespoon garlic powder
- 2–4 bay leaves
Vegetables and Sauce
- 50 oz canned white hominy (drained and rinsed, about 2 25 oz cans)
- 1–2 jalapeño peppers (seeded with tops cut off)
- 1 poblano pepper (seeded, with top cut off, optional for heat)
- 6 oz green chiles (mild or hot, according to taste)
- 1 large white onion (peeled and cut in half)
- 2 teaspoons Mexican oregano
- 6 cloves garlic (peeled)
- 1 pound tomatillos (rinsed and hulled)
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Cook the Chicken: Place the chicken breasts in a large dutch oven along with chicken broth, ground coriander, garlic powder, and bay leaves. Bring to a boil and cook until the chicken reaches an internal temperature of 165°F and is tender, about 15 minutes.
- Prepare the Green Sauce: While the chicken cooks, add the peeled and halved onion, seeded jalapeños, seeded poblano pepper, peeled garlic cloves, rinsed and hulled tomatillos, Mexican oregano, and green chiles to a blender. Blend until completely smooth and liquid.
- Cook the Sauce: Heat olive oil in a large deep-sided pan over medium heat for about 45 seconds. Pour in the blended green sauce carefully and cook, stirring occasionally, until the bright green color darkens slightly, about 6-8 minutes.
- Shred the Chicken: Once the chicken is cooked, remove it from the broth and shred it by hand using forks or by placing it in a stand mixer bowl and using the paddle attachment.
- Combine Ingredients: Add the rinsed hominy to the chicken broth in the dutch oven. Stir in the cooked green sauce gradually while stirring constantly to combine well. Return the shredded chicken to the stew and season with salt and pepper to taste.
- Simmer and Thicken: Bring the posole to a boil and let it cook for another 5-8 minutes to slightly thicken and allow flavors to meld.
- Serve: Serve hot, garnished with sliced radishes, avocado slices, diced raw onions, chopped cilantro, tortilla chips, or your favorite salsa and chips.
Notes
- Use poblano peppers for mild heat, or omit if you prefer less spice.
- Hominy is key to authentic posole and can be found canned in most grocery stores.
- Adjust jalapeño quantity to control the spice level.
- Leftover posole tastes great the next day as flavors deepen.
- Serve with warm corn tortillas for a complete meal.
Keywords: Chicken Posole Verde, Mexican stew, Green posole, Hominy stew, Spicy chicken soup, Tomatillo stew
Find it online: https://trendytasterecipes.com/chicken-posole-verde-recipe/
