Low Sodium Green Chicken Pozole
Dive into a vibrant and hearty bowl of **Low Sodium Green Chicken Pozole**, a lighter twist on the traditional Mexican classic that’s brimming with bold, fresh flavors and wholesome ingredients. This recipe features tender shredded chicken simmered in a fragrant green sauce made from roasted poblano and jalapeño peppers, tangy tomatillos, garlic, and fresh cilantro, all blended to perfection. The addition of white hominy lends an irresistible chewiness, while unsalted chicken broth keeps the dish low in sodium without sacrificing flavor. Each serving is customizable with vibrant toppings like creamy avocado slices, crisp radishes, shredded cabbage, and a bright squeeze of lime. Perfect for those seeking a healthier, heart-conscious take on comfort food, this green chicken pozole is as nourishing as it is satisfying. Ready in just 90 minutes, it’s ideal for weeknight meals or impressing a crowd.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 cups white hominy, drained and rinsed
- 2 large poblano peppers
- 1 large jalapeño pepper
- 4 medium fresh tomatillos, husked and rinsed
- 4 cups unsalted chicken broth
- 1 medium yellow onion, chopped
- 4 cloves garlic cloves, minced
- 0.5 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 medium avocado, sliced (for serving)
- 4 medium radishes, thinly sliced (for serving)
- 2 large lime, cut into wedges (for serving)
- 1 cup green cabbage, shredded (for serving)
- 1 tablespoon olive oil
- 2 leaves bay leaves
- 0.5 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
On a baking sheet, arrange the poblano and jalapeño peppers. Roast in the oven for 20 minutes or until their skins are charred and blistered.
Remove the peppers from the oven. Allow them to cool slightly, then peel off the skins and remove the seeds. Set aside.
In a large pot over medium heat, add the olive oil. Once heated, add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the tomatillos, and sauté for about 4-5 minutes until they start to soften.
Transfer the sautéed onion, garlic, and tomatillos to a blender. Add the roasted peppers, cilantro, ground cumin, and black pepper. Blend until smooth and set aside.
In the same large pot, pour in the unsalted chicken broth and add the chicken breasts. Add the bay leaves and dried oregano.
Bring to a simmer over medium heat. Cook for about 20-25 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot along with the pureed green sauce.
Add the drained and rinsed hominy to the pot.
Reduce the heat to low and let the pozole simmer for another 15-20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if desired with additional black pepper.
To serve, ladle the pozole into bowls and top with slices of avocado, radish, shredded cabbage, and a squeeze of lime. Enjoy!
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 28.1 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3964 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
