Easy green chicken pozole drives away the cold

Easy green chicken pozole drives away the cold

Soup season is officially upon us, and what better way to chase away colds (at least in your mind) than with a tasty chicken soup?

This easy corn-based Mexican soup is packed with vibrant flavors, thanks to the addition of tangy salsa verde and a generous amount of lime. It features chicken thigh simmered in chicken broth flavored with onions, jalapeno, and oregano until crumbly. The shredded meat is then added back to the liquid with the mixed vegetables and ready-to-eat canned corn, a type of corn that has been soaked in an alkaline solution to soften the hard outer husks.

Food blogger Isabel Orozco-Moore of Isabeleats.com’s original recipe incorporates fresh tomatillos, but my local grocery store didn’t have any. So I substituted the jarred salsa verde with quite tasty results.

Sliced ​​radish and jalapeno add bright, Christmassy colors to the soup. You can also crush a handful of tortilla chips on top to give it a salty touch.


Serves 6-8

PG tested

  • 5-6 boneless, skinless chicken thighs (about 2 pounds)
  • 1/2 large Spanish onion, minced
  • 2 jalapeño peppers, seeded and minced (or keep the seeds if you like it hot)
  • 5 cups of chicken broth
  • 1 cup of water
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 cups of medium green sauce
  • A large handful of chopped fresh cilantro, plus more for serving
  • 2 15-ounce cans white corn, drained and rinsed
  • Lime slices, radishes, and jalapeños, for garnish

In a large pot or Dutch oven, add the chicken thighs, onion, jalapeños, chicken broth, water, and oregano. Season generously with kosher salt and freshly ground black pepper. Place over high heat and bring to a boil. Reduce heat to a simmer and partially cover. Cook for 40 minutes, or until chicken is tender.

Transfer the chicken to a cutting board and shred it with a fork. Set aside.

Using a large slotted spoon, place onions and jalapeños in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid, and puree until completely smooth.

Add shredded chicken, pureed vegetables, jarred salsa, and corn to large pot. Stir and cook over medium-high heat for 15 minutes uncovered. If the soup is too thick, add a little more chicken broth or water. Season to taste with additional salt and pepper, if needed.

Serve with fresh lime juice, radishes, sliced ​​jalapeno, and chopped cilantro.

Adapted from isabeleats.com

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