Pozole Verde
Pozole Verde is a comforting Mexican stew with chicken and hominy in a broth made from tomatillos, jalapeños, and cilantro. Ready in 1 hour!
Servings: 8 servings
Ingredients
For the pozole
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeño peppers, halved (seeds removed if you don't want it spicy)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups broth (chicken or vegetable)
- 1 cup cilantro, stems and leaves
- 2 (15-ounce) cans white hominy, drained and rinsed
Suggested toppings
- lime wedges
- sliced radishes
- thinly sliced shredded cabbage
- diced white onions
- chopped cilantro
- Mexican oregano
Instructions
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
- Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Video
Notes
- Chicken: I recommend using boneless or bone-in chicken thighs as they stay juicy and have more flavor, but you can use chicken breast if you prefer.
- Tomatillos: Look for fresh and firm, bright green ones with papery husks for the tangiest flavor. If you can’t find tomatillos near you, many readers have said they’ve used a pound of canned tomatillos with great success. If you use canned tomatillos, don’t cook them in the pot with the chicken in step 1; instead, just add them to the blender like in step 3.
- Adjust the heat level: Keep the jalapeño seeds for extra spice, or swap for milder Anaheim peppers if sensitive to heat. For more spice, use serrano peppers.
- Mexican oregano: Its fruity, citrusy notes add authenticity. Regular oregano works in a pinch.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 24g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1465mg | Potassium: 493mg | Fiber: 4g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 2mg