Mexican Pozole Verde in a Dutch Oven with Chicken and Hominy
Simmer diced onion, green salsa, broth, hominy and whole chicken thighs in a Dutch oven over medium coals or a medium-low stove flame for about 25 minutes, until the chicken hits 165°F. Shred the chicken, stir it back in, and serve the soup with cabbage, radish, lime, cilantro and crunchy tostadas. Total time is about 55 minutes.
Pozole is a Mexican celebration soup built around big, chewy kernels of hominy. This camp version uses canned hominy and jarred green salsa, so there is no long simmer and no blender. You get a bright, tangy, tomatillo-green broth with tender shredded chicken.
The fun is in the toppings. Everyone piles on cold, crunchy cabbage, radish, cilantro and lime. It is the kind of soup that warms you up after a cold-weather hike, and it is a nice change from chili. It all cooks in one pot.
Mexican Pozole Verde in a Dutch Oven with Chicken and Hominy
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals, then low to hold a simmer
- Pack weight
- 8 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 5-quart Dutch oven with lid (or a large heavy pot)
- Camp stove or campfire with coals and a grate
- Long-handled spoon
- Instant-read thermometer
- Tongs
- Cutting board and knife
- 2 forks for shredding
- Ladle and bowls
Steps
-
Prep the toppings
Slice the radishes, shred the cabbage, chop the cilantro and cut the limes. Put them in a bag or container and keep them in the cooler until serving. Dice the avocado just before you eat.
-
Soften the onion
Heat the oil in a 5-quart Dutch oven over medium coals or a medium stove flame. Cook the onion for 5 minutes, stirring often, until soft. Add the garlic, cumin and oregano and stir for 30 seconds.
-
Add salsa and broth
Pour in the salsa and cook for 2 minutes, stirring, to deepen the flavor. Add the broth and bring it to a gentle boil.
-
Simmer the chicken
Add the hominy and whole chicken thighs, then cover. Move the pot to lower heat and simmer gently for 20 to 25 minutes. The chicken is done when an instant-read thermometer reads 165°F in the thickest piece.
-
Shred the chicken
Lift the thighs onto a clean plate, not the one that held them raw. Shred them with two forks and stir the meat back into the pot.
-
Season and finish
Add the salt and simmer uncovered for 5 more minutes so the flavors come together. Taste and add more salt or a squeeze of lime if needed.
-
Top and serve
Ladle the soup into bowls. Let everyone add cabbage, radish, cilantro, avocado and a lime squeeze. Serve with tostadas for crunch.
Trail Notes
Dice the onion, mince the garlic and shred the cabbage at home. Pack each in its own bag so camp is just dump-and-simmer.
Freeze the chicken flat in a zip bag so it doubles as an ice pack, and keep it at 40°F or below until you cook. Use it within 1 to 2 days. Wash your hands and tongs after touching raw chicken, and keep it away from the toppings.
For a meatless pot, skip the chicken and use vegetable broth plus 2 cans (15 oz each) of drained white beans. Simmer for 10 minutes instead. Add a splash of lime at the end.
Strain the dishwater and pack out any food bits, including hominy and cabbage. Scatter the strained water broadly at least 200 feet from streams, lakes and camp.
Campers ask
What is pozole verde?
It is a Mexican soup of hominy and meat in a green broth, usually made with tomatillos and green chiles. This camp version gets that flavor from jarred green salsa.
Can I make pozole over a campfire?
Yes. A Dutch oven on a grate over medium coals works well. Start hotter to soften the onion, then move it to cooler coals so the soup holds a gentle simmer.
How do I know the chicken is cooked in the soup?
Check the thickest thigh with an instant-read thermometer. It should read 165°F. If it doesn't, cover the pot and simmer 5 more minutes, then check again.
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