Green Pozole with Chicken
A reader favorite, one commenter writes that this pozole “has a ton of flavor for not much work, my kind of recipe.”
- Makes6 servings
- Cook Time2 hours
- Active time plus cooling1 hour active
- 7
For a fresh take on chicken soup, we looked to Mexico for inspiration. We used charred fresh jalapeño and poblano peppers, a flavor-boosting technique common to Mexican cooking. We added depth with relatively little effort by using toasted whole as well as ground coriander and cumin. For more heat, use serranos instead of jalapeños, or include the chilies’ seeds. If you can’t find fresh tomatillos, substitute canned tomatillos, drained. The broth and chicken can be made a day ahead and refrigerated separately before proceeding. However, shred the chicken while it’s still warm. We like garnishing the soup with chopped avocado, sliced jalapeños, crumbled queso fresco and fried tortilla strips.
Don't leave out the tomatillos. They give the soup acidity and texture.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.