Quick, Easy, and Flavorful Green Chile Chicken Pozole-Inspired Soup

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About the Recipe

Inspired by a beloved childhood favorite — pozole — this green chile chicken soup is warm, comforting, and full of flavor. With minimal steps, it’s quick, easy, and simple to make. Here’s how I do it.

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Ingredients

All ingredients were purchased from Whole Foods Market — Click on the ingredient for links to what I used, brands are referenced in parenthesis. When sourcing prepared food, be sure to read the ingredient label and choose the simplest option with basic ingredients. This list provides about 2-4 larger servings or 4-6 smaller servings. Measurements match what I used. Flavor and outcome of the dish may vary based on ingredient choice and preparation.

• 32oz Chicken Broth (used 365 Whole Foods Market brand)

• 24oz Chicken Bone Broth (used Roli Roti brand)

• 1 Package Boneless Skinless Chicken Thighs (used Mary’s brand)

• 15oz Green Salsa (used Siete brand “green enchilada sauce” this time)

• 25oz Mexican Style Hominy (used Juanita’s brand)

• 1 Cilantro Bunch

• 4 Limes

• 1 White Onion

• 1 Garlic Clove

• Black Pepper

• Avocado Oil

• Optional Garnishes — Green Cabbage, Red Radish

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How to Make It

1. Before getting started, peel and chop the onion and garlic, as well as drain and rinse the hominy. Wash and chop the cilantro and cut the limes into halves. Optional to do this after the second step, while the chicken cooks.

2. Drizzle avocado oil in a pot and cook the chicken thighs over medium heat. Season with crushed black pepper and the juice of 1 lime. Once cooked through, cut or shred into pieces.

3. Add the chicken broth, chicken bone broth, green salsa, hominy, onion, and garlic. Bring it to a boil, then reduce to a simmer, cover, and cook for 20-30 minutes. Add the juice of 1-2 limes (I used 2), adjusting acidity to preferred taste.

4. Serve warm and garnish with fresh cilantro and lime wedges. Optional to add raw shredded green cabbage and red radish slices as additional toppings.

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