Low Fat Green Chicken Pozole

Delight your taste buds with this lighter take on a traditional Mexican favorite: Low Fat Green Chicken Pozole. This vibrant, flavor-packed soup combines tender, shredded chicken breast with a zesty blend of roasted poblano and jalapeño peppers, tangy tomatillos, and fragrant cilantro. High-fiber hominy adds heartiness, while keeping the dish gluten-free and low in fat. Perfectly seasoned with cumin, oregano, and bay leaves, this nutritious pozole simmers to allow the bold, green chile flavors to shine. Top it off with crisp shredded cabbage, creamy avocado slices, peppery radishes, and a squeeze of fresh lime for a beautiful, customizable garnish. Ready in just 90 minutes and serving six, this recipe is a wholesome, comforting crowd-pleaser that’s perfect for busy weeknights or casual gatherings. Ideal for those seeking a guilt-free, healthy twist on classic pozole verde!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 2 15-ounce cans hominy, drained and rinsed
• 2 medium poblano peppers
• 1 medium jalapeño pepper
• 6 medium tomatillos, husked and rinsed
• 1 medium white onion
• 4 large garlic cloves
• 1 cup fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 large bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium avocado, sliced
• 4 medium radishes, thinly sliced
• 2 medium lime wedges
• 1 cup shredded cabbage

Directions

Step 1

Place the chicken breasts in a large pot and cover them with the chicken broth.

Step 2

Add the bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot.

Step 3

Bring to a boil over medium-high heat, then reduce the heat to low and let the chicken simmer for about 20 minutes, or until fully cooked.

Step 4

Once cooked, remove the chicken from the broth, and let it cool slightly before shredding it using two forks. Set aside.

Step 5

While the chicken is cooking, roast the poblano peppers and the jalapeño directly over a gas flame or under a broiler until their skins are blackened.

Step 6

Transfer the roasted peppers to a bowl, cover with a plate, and let them steam for 10 minutes. Then, peel the skins, remove the stems and seeds, and roughly chop them.

Step 7

In a blender, combine the chopped peppers, tomatillos, white onion, garlic cloves, and cilantro. Blend until smooth.

Step 8

Pour the green sauce from the blender into the pot with the reserved chicken broth. Stir in the cumin and oregano.

Step 9

Add the drained hominy and bring the mixture to a simmer over medium heat. Cook for 20 minutes, allowing the flavors to meld.

Step 10

Return the shredded chicken to the pot and simmer for an additional 10 minutes.

Step 11

Taste and adjust seasoning with more salt and pepper if necessary.

Step 12

Serve the pozole hot, garnished with sliced avocado, radishes, lime wedges, and shredded cabbage.

Nutrition Facts

Serving size	(3537.8g)

Amount per serving	% Daily Value*
Calories	1781.0

Total Fat 53.1g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat g
Cholesterol 578.3mg	0%
Sodium 3534.1mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 27.0g	0%
Total Sugars 30.0g
Protein 240.4g	0%

Vitamin D 6.8IU	0%
Calcium 317.1mg	0%
Iron 13.7mg	0%
Potassium 4321.9mg	0%

*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.

Source of Calories

Fat: 26.7%

Protein: 53.7%

Carbs: 19.6%