Authentic Mexican Pozole Verde – Gluten-Free

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Learn how to make this delicious and healthy Authentic Mexican Pozole Verde. It’s colorful, vibrant hearty, and filling! Chicken, hominy and load it up with veggies for garnish and you’ve got the perfect soup for this fall and winter. It even has an amazing roasted flavor.

A Family Favorite

I have to be completely honest here. This is one of my, my husband’s, and my daughter’s favorite meals. This easily is my go-to dish when having company over and it’s always a hit. It’s the broth is vibrant, the garnish is colorful and the flavor is amazing! And I have to say it always hits the spot when we are pulling into the colder weather.

Can I Make This Vegetarian?

Typically Mexican pozole is made with a red or green base. Pork or chicken meat and hominy. This gluten-free dish could even be made vegetarian for those who need it. For example, Just sub the chicken for tofu and veggie bullion instead of chicken and you’ve got yourself one of the best soups you’ll ever taste. (I know because I’ve made this for my brother who is a pescatarian.)

How To Garnish my Authentic Mexican Pozole Verde

My husband and I garnish our Pozole Verde with shredded cabbage, radish, onion, avocado (for that extra creaminess) and if you’re wanting a quick of spicy throw on some fresh slices of jalapeños or crushed red peppers.

Our kids and other children we’ve taken care of wouldn’t even notice that this was packed with veggies and the broth was blended with some as well. Serve it up with a side of tortilla chips to add a little extra crunch.

How To Make My Authentic Mexican Pozole Verde More Nutritious

If you want to to pack in more nutrients add some bone broth to it as well.

Is Hominy Gluten-Free?

Everything is this dish is gluten-free including the hominy that comes from dried corn kernels that have been treated with an alkali. Hominy is known to be packed with protein and fiber, thiamin, riboflavin, niacin, folic acid, and iron.

Tools you may need:

• Large Pot for Stews
• Knife
• Cutting Board
• Blender
• Measuring cups
• Serving bowls
• Cooking utensils

Ingredients you will need:

• 3-4 Chicken Breast or Chicken Thighs
• 12 cups of Water
• Chicken Bullion
• 1/2 of a large Onion
• 1 full Garlic
• 4 Poblano Chiles (De-seeded)
• 8 Tomatillos
• 1 head of Green Onion
• 4 Jalapenos (De-seeded)
• 1 Bay Leaf (Laurel)
• 1 teaspoon oregano
• 1/4 cup of Cilantro
• 1 teaspoon of garlic powder
• 1 pinch of cumin
• Salt and Pepper to taste
• 1 teaspoon of onion powder

Garnish

• Cilantro
• Onion
• Radish
• Cabbage
• Avocado
• Jalapenos
• Red Pepper Flakes
• Oregano

How To Make Authentic Mexican Pozole Verde

1. Rinse off your chicken and all veggies
2. In a big pot, add your water, and chicken.
3. Boil your chicken with a whole head of garlic, the bay leaf, oregano, 1 tablespoon of salt, 1 teaspoon of pepper, cilantro, and ½ a large onion.
4. While boiling, begin to roast your veggies. (Chile Poblanos, Jalapeños, Tomatillos de-husked)
5. After the veggies have roasted place them in a clean plastic bag to sweat. (THIS STEP IS KEY, allowing them to sweat will make the peeling process much easier)
6. Continuously skim the chicken as the foam rises while boiling.
7. After the chicken has completely cooked remove from its broth and shred it in a separate bowl.
8. Peel your chiles and jalapenos that you have roasted.
9. Blend your veggies adding the green onion, garlic powder, onion powder, and cumin in with water in a blender.
10. Once blended add the veggie puree to the cooking broth, sifting it through a colander.
11. Add you cans of hominy (making sure to drain and rinse before adding) to the broth along with 4-5 tablespoons of chicken bullion
12. after 10 mins add the shredded chicken back into the pot allowing it to cook in the juices for 10 mins.
13. Serve along with a side of chips and garnish with your veggies.
14. If you feel it needs more salt, add more chicken bullion instead of actual salt.
15. Enjoy!

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