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Easy Green Chicken Pozole

A comforting and nutritious dish combining tender chicken, hominy, and flavorful tomatillo salsa in a rich broth, perfect for family gatherings and chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Diced into bite-sized pieces
  • 4 cups chicken broth
  • 1 can (15 oz) hominy, drained and rinsed
  • 2 cups green salsa or tomatillo salsa
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • to taste salt and pepper
  • Chopped cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. Dice the boneless, skinless chicken breasts into bite-sized pieces.
  2. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
  3. Toss in the minced garlic and cook for an additional minute.
  4. Add the diced chicken to the pot and season with salt, pepper, and cumin. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
  5. Pour in the chicken broth and bring the mixture to a gentle boil.
  6. Once boiling, stir in the hominy and green salsa, allowing everything to meld together.
  7. Reduce the heat to low and let the pozole simmer for about 10-15 minutes.
  8. Ladle the pozole into bowls, garnishing with freshly chopped cilantro and a squeeze of lime juice. Serve hot and enjoy!

Notes

Substitutions: Swap chicken with shredded rotisserie chicken or chickpeas for a vegetarian twist. Make sure to cut your chicken into uniform pieces for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on low heat, adding broth as needed.