Whole30 Green Chicken Pozole
Dive into the comforting flavors of *Whole30 Green Chicken Pozole*, a vibrant and healthy twist on the traditional Mexican soup that's perfect for those following a Whole30 lifestyle. This hearty recipe features tender, seared chicken breasts simmered in a rich, homemade green sauce made from tomatillos, jalapeños, cilantro, and oregano for a zesty, herbaceous base. Packed with nutrient-rich toppings like shredded cabbage, crisp radishes, creamy avocado, and a splash of lime, this dish is both satisfying and guilt-free. Ready in just over an hour, it’s an ideal one-pot meal that brings bold flavors to your table while staying compliant with Whole30 guidelines. Whether you're looking for a nourishing dinner or a dish to impress guests, this green chicken pozole delivers a fresh and memorable culinary experience.
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium white onion
- 4 garlic cloves
- 2 jalapeño peppers
- 1 pound tomatillos
- 1 bunch cilantro
- 2 tablespoons fresh oregano leaves
- 4 cups chicken broth
- 1 lime
- 2 cups shredded cabbage
- 4 radishes
- 2 avocado
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by prepping the ingredients: peel and quarter the onion, peel the garlic cloves, stem and seed the jalapeños, and husk and rinse the tomatillos.
In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts and season with salt and pepper. Sear on both sides until golden brown, about 6-7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the quartered onion, whole garlic cloves, jalapeños, and whole tomatillos. Cook for about 4-5 minutes until the onions are translucent and the tomatillos start to soften.
Add the chicken broth to the pot, bring the mixture to a boil, and then reduce to a simmer. Cook for about 15 minutes until the vegetables are very soft.
While the broth mixture is simmering, chop the cilantro and oregano. Set aside.
Once the vegetables have softened, use a slotted spoon to transfer them to a blender or food processor. Add the fresh cilantro and oregano to the blender and blend everything until smooth. Be cautious when blending hot ingredients.
Pour the green sauce back into the pot with the broth. Return the seared chicken to the pot and simmer over low heat for an additional 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot, shred with two forks, and return the shredded chicken to the pot. Stir to combine and heat through.
Slice the radishes and limes. Dice the avocados just before serving.
Serve the green chicken pozole in bowls topped with shredded cabbage, sliced radishes, diced avocado, and a squeeze of lime juice for a fresh finish.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 10752 mg | 467% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 71.4 g | ||
| Protein | 309.8 g | 620% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6887 mg | 147% | |
*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.
