Chicken Pozole Verde with Cilantro Chimichurri is a vibrant, flavorful twist on the classic Mexican pozole, featuring tender chicken and a rich green broth made from roasted tomatillos, green chilies, and aromatic herbs. The pozole is hearty and comforting, with the hominy adding a lovely texture that soaks up the tangy, spicy broth. Topping it off with fresh cilantro chimichurri adds a burst of herbal brightness and a touch of zing, balancing out the depth of the soup beautifully.
I first made this dish on a chilly evening when I was craving something warm and comforting but with a little extra flair. The pozole verde was a perfect fit—its complex, rich flavors brought comfort, while the cilantro chimichurri gave the whole dish an unexpected burst of freshness. What I love most about this recipe is how the chimichurri transforms the soup, adding a vibrant layer of flavor that complements the spicy and tangy broth. The chicken is tender and juicy, and the hominy provides a satisfying chew. This dish is a beautiful balance of comfort and freshness, perfect for a cozy dinner or a special gathering.
Perfect for:
- Family dinners
- Special occasions
- Cozy nights in
- Mexican-themed meals
- Chili and spice lovers
Why You’ll Love This Recipe
Here are 10 reasons why this Chicken Pozole Verde with Cilantro Chimichurri will become your go-to comfort food:
- Hearty and Filling: With tender chicken, hominy, and a flavorful broth, this dish satisfies both hunger and taste buds.
- Fresh Chimichurri Kick: The vibrant cilantro chimichurri adds a refreshing, herbaceous zing that lifts the whole dish.
- A Perfect Blend of Flavors: The combination of earthy chicken, spicy green chilies, and tangy lime creates a perfect balance.
- Customizable Heat: Adjust the spiciness to your preference by varying the number of green chilies.
- Nourishing and Comforting: The warm, soothing broth and chunky ingredients make this a great meal for chilly evenings.
- One-Pot Wonder: This dish comes together in a single pot, making cleanup a breeze.
- Family-Friendly: Everyone, from kids to adults, will love the rich flavors and texture of this dish.
- Make-Ahead Meal: Pozole tastes even better the next day, so it’s perfect for meal prep or making ahead.
- Great for Leftovers: This dish holds up well and is even better the next day.
- Packed with Nutrients: Full of lean protein, fiber, and fresh ingredients, this dish is both filling and nourishing.
Preparation and Cooking Time
- Total Time: 3 hours (including cooking and simmering time)
- Preparation Time: 15 minutes
- Cooking Time: 2.5 hours
- Servings: 6 servings
- Calories per serving: Approximately 350-400 calories
- Key Nutrients: Protein: 25g, Carbs: 30g, Fat: 15g
Ingredients
For the Pozole:
- 1 lb chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups hominy, drained and rinsed
- 3-4 green chilies (like poblano or jalapeño), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Cilantro Chimichurri:
- 1 cup fresh cilantro, packed
- 2 cloves garlic
- 1 small red chili or jalapeño
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnishes (optional):
- Sliced radishes
- Shredded cabbage
- Lime wedges
- Fresh cilantro leaves
Ingredient Highlights
- Hominy: Adds a chewy texture that complements the tender chicken.
- Green Chilies: Provide a fresh, mildly spicy flavor without overwhelming the dish.
- Cilantro: Adds a burst of freshness and brightens the flavors of the pozole.
- Lime Juice: Balances the richness of the broth with a tangy note.
Step-by-Step Instructions
Make the Pozole:
- Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then sear until browned on both sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and chopped garlic. Sauté for 3-4 minutes until softened.
- Add Chilies and Spices: Stir in the chopped green chilies, cumin, oregano, and chili powder. Cook for another 2 minutes to release the spices’ aromas.
- Simmer the Soup: Add the chicken broth and hominy to the pot. Return the seared chicken to the pot and bring to a simmer. Cook for 1.5-2 hours, until the chicken is tender and the flavors have melded.
- Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the soup. Stir in lime juice, then taste and adjust seasonings if needed.
Make the Cilantro Chimichurri:
- Blend the Chimichurri: In a food processor or blender, combine the cilantro, garlic, red chili, red wine vinegar, olive oil, lime juice, salt, and pepper. Blend until smooth, adjusting with more olive oil or lime juice to taste.
Serve the Pozole:
- Assemble the Dish: Ladle the pozole into bowls and drizzle with cilantro chimichurri.
- Garnish: Top with sliced radishes, shredded cabbage, lime wedges, and extra cilantro leaves if desired.
How to Serve
Here are 10 serving suggestions for Chicken Pozole Verde with Cilantro Chimichurri:
- As a Comforting Meal: Serve as a hearty dinner for a satisfying, warming dish.
- With Tortilla Chips: Pair with crispy tortilla chips for a crunchy contrast.
- For a Family Feast: Serve large bowls for family-style meals or gatherings.
- With Avocado Slices: Add creamy avocado for an extra layer of richness.
- As a Taco Filling: Use the pozole as a filling for soft corn tortillas.
- For a Spicy Kick: Add extra hot sauce or chili flakes if you like it spicy.
- With Refried Beans: Serve alongside a side of refried beans for a complete meal.
- As a Light Lunch: Serve smaller portions for a lighter lunch option.
- With Grilled Corn: Complement with grilled corn on the cob for a perfect pairing.
- For Game Day: Serve in individual bowls for a crowd-pleasing snack during the game.
Additional Tips
- Adjust the Spice Level: Use fewer chilies for a milder flavor or more for extra heat.
- Make Ahead: The pozole tastes even better the next day, as the flavors continue to develop.
- Keep It Tender: Be sure not to overcook the chicken; it should be tender but not falling apart.
- Vibrant Chimichurri: Adjust the chimichurri’s vinegar and lime juice to get the right balance of tang and freshness.
- Use Homemade Stock: For a richer flavor, make your own chicken stock.
Recipe Variations
- Beef Pozole: Swap chicken for beef for a deeper, richer flavor.
- Vegan Pozole: Use vegetable broth and add beans or tofu instead of chicken.
- Spicy Pozole: Add more hot peppers or chili paste to increase the heat level.
- Red Pozole: Use red chilies or tomatoes for a different take on the classic.
- Avocado Chimichurri: Blend avocado into the chimichurri for a creamy texture.
- Corn-Free Pozole: Omit the hominy and use other vegetables like sweet potatoes for a twist.
- Herb Variations: Try adding mint or parsley to the chimichurri for a unique flavor profile.
Special Equipment
- Large Pot or Dutch Oven: For simmering the pozole.
- Food Processor or Blender: To blend the chimichurri.
- Shredding Forks: For easily shredding the chicken.
- Ladle: For serving the pozole.
- Citrus Juicer: For extracting fresh lime juice without the seeds.
FAQ Section
- Can I use frozen chicken?
Yes, frozen chicken can be used; just ensure it’s fully cooked before shredding. - How long can I store leftover pozole?
Store leftover pozole in an airtight container in the fridge for up to 3 days. - Can I freeze pozole?
Yes, freeze the soup for up to 2 months. Thaw in the fridge overnight before reheating. - Can I make pozole without hominy?
Yes, you can substitute with corn kernels, though the texture will be slightly different. - How can I thicken the broth?
If the broth is too thin, let it simmer uncovered for longer to reduce, or mash some of the hominy. - Can I make the chimichurri in advance?
Yes, make the chimichurri ahead of time and store it in the fridge for up to 3 days. - What can I substitute for cilantro in the chimichurri?
Try parsley, mint, or basil as an alternative to cilantro. - Can I use store-bought broth?
Yes, store-bought broth works well for convenience. - How do I make it less greasy?
Skim the excess fat off the top of the broth after simmering. - Can I double the recipe?
Yes, simply double the ingredients and use a larger pot.
Conclusion
Chicken Pozole Verde with Cilantro Chimichurri is a vibrant and flavorful take on the traditional Mexican soup, pozole. The verde version uses a tangy and mildly spicy green sauce made from tomatillos, green chilies, cilantro, and garlic. The chicken is typically simmered until tender, and the pozole (hominy) adds a hearty texture to the soup, making it both comforting and satisfying.
The addition of a zesty cilantro chimichurri on top takes this dish to the next level. The chimichurri, made with fresh cilantro, parsley, garlic, vinegar, olive oil, and a pinch of red pepper flakes, adds a fresh, herby kick that balances the richness of the soup. The chimichurri can be drizzled just before serving, giving the pozole an extra burst of flavor and color. This dish is perfect for chilly days, celebrations, or when you want a hearty meal with a touch of heat and freshness. It’s a great option for meal prep or a special dinner with family and friends.
I can’t wait to see how your Chicken Pozole Verde with Cilantro Chimichurri turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your tasty creations. Don’t forget to leave a comment and let me know how you made this dish your own!