Shortcut Chicken Pozole Verde
This post may contain affiliate links that won’t change your price but will share some commission.
Shortcut Chicken Pozole Verde has the same great flavors of traditional pozole verde but in a fraction of the time. This easy green sauce chicken stew recipe features hominy, green chiles, jalapenos, tomatillos, and chicken.
Shortcut Chicken Pozole Verde
Shortcut Chicken Pozole Verde is a fast and flavorful way to enjoy a classic Mexican dish without spending hours in the kitchen. It’s hearty, comforting, and packed with bold flavors. Using a rotisserie chicken cuts down on prep time, making this perfect for busy weeknights. The tomatillos, green chiles, and salsa verde create a bright, zesty broth that’s hard to resist.
PMc says:
We love adding both white and yellow hominy to give the soup a little extra visual appeal. Pairing chicken pozole with crunchy tortilla chips and lime wedges on the side takes it to restaurant quality. 😋 You’ll get a little crunch, a burst of acidity, and that satisfying warmth from the broth all in one bite.
Chicken Pozole Verde Ingredients
- fresh cilantro
- olive oil
- Vidalia onion
- garlic clove
- tomatillos
- salsa verde
- green chiles
- jalapeno pepper
- cumin
- chicken broth or water
- salt
- black pepper
- hominy, I mixed yellow & white, drained & rinsed
- rotisserie chicken
Equipment
Cooking Tips
- Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken. Just shred or chop it and toss it in at the end.
- Adjust Heat Levels: If you like a spicier kick, keep the jalapeño seeds or use more green chiles. For a mild version, skip the jalapeños altogether.
- Don’t Skip the Garnishes: Pozole is all about building layers of flavor. Fresh toppings like sliced avocado, cabbage, and radishes add crunch and freshness.
- Make it Ahead: Pozole tastes even better the next day. The flavors deepen overnight, so leftovers are a win.
- Add Water if Needed: If the soup thickens too much while simmering, stir in a bit more broth or water to get your desired consistency.
Shortcut Chicken Pozole Verde FAQs
1. Can I freeze pozole verde?
Yes! Let the soup cool completely before freezing. Store it in airtight containers, leaving space at the top for expansion. It can be frozen for up to three months.
2. How do I reheat leftover chicken pozole verde ?
Warm it over low to medium heat on the stove until heated through. Add a little broth or water if it’s too thick.
3. Can I make this dish vegetarian?
Yes. Skip the chicken and use vegetable broth instead. You can add more hominy or even canned white beans for extra protein.
4. What can I serve with it?
Tortilla chips, warm corn tortillas, or even cornbread pair well. Don’t forget lime wedges to squeeze over the top!
Chicken Pozole Verde Conclusion
Shortcut Chicken Pozole Verde brings the taste of a classic Mexican dish into your kitchen without the fuss. It’s warm, filling, and perfect for family dinners or gatherings with friends. With easy shortcuts like rotisserie chicken and store-bought salsa verde, you can enjoy all the flavor with half the effort.
If you like this shortcut chicken pozole verde, you’ll enjoy these recipes.
- THANKSGIVING DINNER MENU AND RECIPES
- Christmas Cranberry Bread Recipe
- Gift Guide for the Cook & more
- Shortcut Chicken Pozole Verde
- 15 Thanksgiving Sides to Elevate Your Feast
Shortcut Chicken Pozole Verde
Equipment
- ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium Vidalia onion diced
- 6-8 medium garlic clove minced
- 1 pound tomatillos peeled and quartered
- 16 ounces salsa verde mild
- 4.5 ounce can green chiles undrained
- 2-3 medium jalapeno pepper seeded and chopped, optional for heat
- 1 teaspoon cumin
- 6 cups chicken broth or water
- ½ to 1 teaspoon salt
- ½ to 1 teaspoon black pepper
- 3 – 15 ounce cans hominy I mixed yellow & white, drained & rinsed
- 1 medium rotisserie chicken deboned and chopped
- ½ cup fresh cilantro chopped
Instructions
- Set a large Dutch oven over medium heat. Add the oil to the pot. Add the chopped onion, garlic, and jalapenos. Sauté for 2 minutes.2 tablespoons olive oil, 1 medium Vidalia onion, 6-8 medium garlic clove, 2-3 medium jalapeno pepper
- Next, add the chopped chicken broth, tomatillos, salsa verde, green chiles, cumin, salt, and pepper. Bring to a low boil then, cover and reduce the heat to simmer. Simmer for 50 to 60 minutes.1 pound tomatillos, 16 ounces salsa verde, 4.5 ounce can green chiles, 1 teaspoon cumin, 6 cups chicken broth, ½ to 1 teaspoon salt, ½ to 1 teaspoon black pepper
- Add the chicken to the pot, along with the rinsed hominy and cilantro. Stir to combine. Simmer another 10 to 15 minutes to warm the chicken and hominy. Taste, then add more salt and pepper, if needed. Keep warm until ready to serve.3 – 15 ounce cans hominy, 1 medium rotisserie chicken, ½ cup fresh cilantro
To serve:
- Ladle into bowls. Garnish the top with tortilla chips, sliced avocado, lime wedges, and cilantro.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.