Description
This Chicken Pozole Verde offers a bright, tangy green broth made from tomatillos and chiles, mixed with tender hominy and shredded chicken. It is a comforting stew streamlined for weeknight cooking.
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1 pound tomatillos, husked and rinsed, quartered
- 2 jalapeños, seeded for mild heat, chopped
- 1 poblano pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 6 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 15-ounce cans white hominy, drained and rinsed
- 1 cup packed cilantro leaves and tender stems, roughly chopped
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Shredded cabbage (Garnish)
- Thinly sliced radishes (Garnish)
- Diced white onion (Garnish)
- Chopped cilantro (Garnish)
- Lime wedges (Garnish)
- Crumbled queso fresco (Garnish)
- Warm tortilla chips or tostadas (Garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, tomatillos, jalapeños, and poblano; cook 6–8 minutes until softened and juicy. Stir in cumin and oregano for 30 seconds.
- Pour in broth and bring to a simmer. Add chicken thighs, salt, and pepper. Simmer gently 18–22 minutes until chicken is tender and cooked through.
- Transfer the softened tomatillos, peppers, onion, and garlic with a cup of the hot broth to a blender. Add cilantro and blend until very smooth.
- Remove chicken to a board and shred with two forks into bite-size pieces.
- Return the blended verde sauce, shredded chicken, and hominy to the pot. Simmer 10 minutes to marry flavors; adjust salt and pepper.
- Ladle into bowls and top with cabbage, radishes, onion, cilantro, and a squeeze of lime. Add queso fresco and chips if desired.
Notes
- Husked tomatillos should feel firm and slightly sticky; rinse well to remove tackiness.
- Blend the verde very smooth for a silky broth; add a splash of broth if too thick.
- Season in layers: salt the broth, then adjust after adding hominy and blended sauce.
- Rest 5 minutes before serving so flavors settle and the broth slightly thickens.
- Warm bowls and toppings to keep soup piping hot at the table.
- For storage: Refrigerate up to 4 days or freeze up to 2 months without garnishes. Reheat on the stovetop, thinning with broth if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Mexican