Gluten-Free Lean Green Pozole with Chicken and Tomatillos
This vibrant Mexican soup combines tender chicken pieces with tangy tomatillos, hearty white hominy, and nutritious Swiss chard in a flavorful broth seasoned with cumin and oregano. The bright green color comes from the fresh vegetables, while traditional garnishes like sliced radishes, jalapeños, and cilantro add authentic Mexican flavors and textures. Perfect for a comforting weeknight dinner or when entertaining, this lighter version of classic pozole delivers all the traditional taste without gluten.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 1 ½ teaspoons ground dried cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 15-ounce can white hominy, drained and rinsedyellow hominy1:1grain
slightly different flavor
- 1 jalapeno pepper, seeds and veins removed and chopped finely
- 1 pound tomatillos, dicedgreen tomatoes1:1vegetable
less tangy flavor
- 1 large bunch swiss chard, coarsely chopped
- 4 cups gluten-free chicken stock
- 2 bay leaves
- 8 radishes, very thinly sliced
- 2 jalapeno peppers, seeds and veins removed and very thinly sliced
- 8 green onions, thinly sliced
- 2 limes, quartered
- 8 sprigs fresh cilantro, coarsely chopped
- Mexican chile powder(optional)
Instructions
- 1
Heat oil in a large pot over medium-high heat
- 2
Add chicken and brown lightly
- 3
Add onions and garlic and cook until softened
- 4
Add the cumin, oregano, salt and pepper and cook until you can smell the spices
- 5
Add the hominy, jalapeno pepper and tomatillos and cook, stirring
- 6
Add the swiss chard, chicken stock and bay leaves and bring to a boil
- 7
Reduce heat, cover pot and simmer
- 8
Remove bay leaves and serve in bowls with garnishes on the side
Tips
Remove seeds and veins from jalapeños to control heat level, or leave them in for extra spice.
Let guests customize their bowls with the fresh garnishes for an interactive dining experience.
Use kitchen shears to quickly chop the Swiss chard into bite-sized pieces.
Good to Know
Refrigerate leftovers for up to 3 days. Store garnishes separately to maintain freshness and crunch.
Can be made 1 day ahead without garnishes. Reheat gently and prepare fresh garnishes before serving.
Serve hot in bowls with garnishes arranged on the side for guests to customize their portions.
Common Mistakes
Don't overcook the Swiss chard to avoid mushy texture - it wilts quickly.
Remove bay leaves before serving to avoid accidentally biting into them.
Substitutions
less tangy flavor
slightly different flavor
FAQ
Can I make this vegetarian?
Yes, substitute the chicken with extra vegetables like zucchini or bell peppers and use vegetable stock instead of chicken stock.
How long does this soup keep?
Store in the refrigerator for up to 3 days. Keep garnishes separate and add fresh ones when reheating for best texture and flavor.
Can I freeze leftover pozole?
Yes, freeze the base soup without garnishes for up to 3 months. Thaw overnight and reheat gently, adding fresh garnishes before serving.