Pozole Verde

Pozole Verde

Warm up with a comforting bowl of Pozole Verde, a vibrant Mexican-inspired soup brimming with tender shredded chicken, hearty hominy, and a flavorful roasted tomatillo broth. Made richer with Knorr® Roasted Chicken Flavor Base or Granulated Chicken Bouillon, this easy weeknight recipe delivers slow-cooked taste in just 35 minutes. Finished with creamy avocado, crisp radishes, fresh cilantro, and a squeeze of lime, every spoonful is bright, satisfying, and full of flavor.
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  • 25 mins

    Cooking Time

  • Easy

    Difficulty

  • 10 mins

    Prep Time

  • 6 People

    Serves

  • 1 lb. tomatillos , husked and halved
  • 1 medium white onion , quartered
  • 3 cloves garlic
  • 1 jalapeno pepper , quartered , cored and seeded
  • 1 poblano chili pepper , quartered , cored , and seeded
  • 4 cups water
  • 4 tsp. Knorr Roasted Chicken Flavor Base or Knorr® Granulated Chicken Bouillon
  • 1 tsp. dried Mexican oregano
  • 1 bay leaf
  • 2 cups shredded cooked chicken
  • 2 cans (15 oz. each) white hominy , drained and rinsed
  • 3/4 cup fresh cilantro , divided
  • 1 large avocado , diced
  • 2 limes , cut into wedges
  • 1/2 cup sliced red radishes

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 99.07 kcal
Fat (g) 2.0 g
Fiber (g) 1.21 g
Protein (g) 15.44 g
Saturated Fat (g) 0.57 g
Sodium (g) 717.96 mg
Sugars (g) 1.29 g

Let’s get cooking

  1. Preheat oven to high broil setting or 400°. Place tomatillos, onion, garlic, jalapeño, and poblano peppers on baking sheet. Broil /roast 5 to 10 minutes watching closely and turning as needed, until skins are blackened and blistered in spots. Remove from oven and let cool slightly.

  2. Meanwhile, bring water to a boil in large pot or Dutch oven over high heat. Whisk in Knorr Roasted Chicken Flavor Base, or Knorr Granulated Chicken Bouillon until dissolved. Stir in oregano and bay leaf. Reduce heat until mixture is at a gentle simmer.

  3. Transfer cooked tomatillo mixture to blender. Add ½ cup cilantro and about 1/2 cup chicken broth mixture and blend until completely smooth, scraping down sides of blender as needed.

  4. Pour the blended tomatillo sauce into the simmering broth. Stir well to combine. Add the drained hominy and the shredded chicken. Bring the soup back up to a gentle simmer and cook 10 to 15 minutes, to allow flavors to blend and soup to thicken slightly. Remove and discard the bay leaf.

  5. Ladle the hot pozole into bowls. Garnish with diced avocado, lime wedges, sliced radishes, and remaining chopped cilantro.

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