Discover the heart and soul of authentic dining with our Pozole Verde Soup recipe. At Wednesdays Angels, we believe in giving back; that's why every recipe comes with an invitation to donate $1.00 to support homeless pets and their owners. Your culinary adventure can make a difference. Grab our Pozole Verde Soup recipe and enjoy. Donate $1.00 to Wednesdays Angels if you can.
 
Ingredients (Serves 6-8)
1.5 lbs tomatillos, husked and rinsed
3 poblano chiles, seeded and chopped
2 jalapeño peppers, seeded (adjust for spice preference)
1 bunch cilantro
1/2 cup pepitas (pumpkin seeds)
1 medium white onion, chopped
4 cloves garlic, minced
2 tbsp vegetable oil
6 cups chicken broth
2 lbs bone-in chicken (thighs or breasts)
3 (15-oz) cans hominy, drained and rinsed
1 tsp dried oregano
1 tsp ground cumin
Salt and pepper to taste
Lime wedges, radishes, shredded cabbage, avocado (for garnish)
Instructions
Prepare the Green Sauce: In a dry skillet over medium heat, roast tomatillos, poblano chiles, and jalapeños until slightly charred. Transfer to a blender and add cilantro, pepitas, onion, and garlic. Blend until smooth.
Cook the Chicken: In a large pot, heat vegetable oil over medium heat. Add chicken and sear until golden brown. Pour in chicken broth and bring to a simmer. Cook for about 30 minutes until chicken is tender.
Shred the Chicken: Remove chicken from the pot, shred it, and set aside.
Combine Ingredients: Stir the green sauce into the broth, then add hominy, oregano, and cumin. Simmer for 20 minutes.
Finish and Serve: Return shredded chicken to the pot, season with salt and pepper, and simmer for another 10 minutes. Serve hot with lime wedges, radishes, cabbage, and avocado.
Nutritional Facts (Per Serving)
Calories: ~350 kcal
Protein: ~30g
Carbohydrates: ~40g
Fat: ~12g
Fiber: ~6g
Sodium: ~600mg