Pozole Verde: Mexican Chicken and Hominy Stew Recipe is one of those heartwarming dishes that instantly transports you to the vibrant kitchens of Mexico. Bursting with fresh tomatillos, fragrant cilantro, and tender chicken, this stew is a perfect balance of tangy, spicy, and savory flavors, all wrapped up in a nourishing broth studded with creamy hominy. Whether you’re seeking a new family favorite or craving a soulful meal to share, this recipe is sure to become a beloved staple on your table.
Ingredients You’ll Need
Everything you need for this Pozole Verde comes down to fresh, simple ingredients that deliver bold and authentic flavors. Each element plays a crucial role in creating the stew’s unique character—from the tangy brightness of tomatillos to the subtle heat of jalapeños and the rich texture of hominy.
- 2 pounds boneless skinless chicken thighs: These cook up tender and juicy, giving the stew its hearty protein base.
- 1 pound tomatillos, husked and rinsed: Their tartness is key to that signature green color and fresh taste.
- 1 large white onion, roughly chopped: Adds aromatic sweetness that deepens the broth’s flavor.
- 3 jalapeño peppers, halved: Offer subtle heat that you can adjust by removing the seeds if you prefer milder spice.
- 2 cloves garlic: Adds warmth and depth to the stew’s overall flavor profile.
- 1 tablespoon Mexican oregano: Imparts an earthy, citrusy herbal note that’s classic in pozole.
- 1 teaspoon kosher salt: Enhances and balances all the other ingredients.
- 6 cups broth (chicken or vegetable): Provides the savory base that holds everything together beautifully.
- 1 cup cilantro, stems and leaves: Lends a fresh, bright finish that livens up the stew.
- 2 (15-ounce) cans white hominy, drained and rinsed: These large corn kernels bring a unique chewiness and mild sweetness that’s essential to pozole.
How to Make Pozole Verde: Mexican Chicken and Hominy Stew Recipe
Step 1: Simmer the Chicken and Vegetables
Begin by placing the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth in a large pot or Dutch oven. Bring everything up to a boil over high heat, then lower the heat to maintain a gentle simmer. Partially cover the pot and let it cook for about 40 minutes. This slow simmer softens the chicken until it’s fall-apart tender and infuses the broth with bright, aromatic flavors from the vegetables and herbs.
Step 2: Shred the Chicken
Once the chicken is perfectly cooked, carefully transfer it to a cutting board and shred it using two forks. Set this shredded chicken aside—this is going to add that satisfying texture and protein boost your stew deserves.
Step 3: Blend the Stew Base
Next, with a slotted spoon, transfer the cooked tomatillos, onions, jalapeños, and garlic to a blender. Add about one cup of the hot cooking liquid from your pot along with the cilantro. Blend until the mixture is completely smooth. This vibrant green sauce forms the heart of your Pozole Verde: Mexican Chicken and Hominy Stew Recipe and packs all those fresh, bright flavors.
Step 4: Combine and Simmer
Pour the blended sauce back into the cooking pot. Stir in the shredded chicken and the drained hominy. Bring everything up to a simmer over medium-high heat and let it cook uncovered for 15 minutes. This step allows the flavors to marry and the hominy to absorb the delicious broth. Taste and adjust the seasoning with additional salt if needed.
How to Serve Pozole Verde: Mexican Chicken and Hominy Stew Recipe
Garnishes
Nothing elevates Pozole Verde like the right garnishes. Lime wedges add a zesty brightness, sliced radishes offer a crunchy peppery contrast, and shredded cabbage brings fresh texture. Don’t forget the diced white onions and chopped cilantro, which add sharp, herby notes, and a sprinkle of Mexican oregano for authentic flavor. These toppings let everyone customize their bowl, creating a delightful mix of tastes and textures.
Side Dishes
To round out the meal, serve your pozole with warm corn tortillas or crispy tortilla chips. A simple side of Mexican rice or refried beans works beautifully, balancing out the stew’s bold flavors. These traditional accompaniments can make your meal feel complete and truly festive.
Creative Ways to Present
For a fun twist, serve your Pozole Verde in individual bowls layered with toppings arranged separately so guests can personalize each bite. You can also turn it into a casual feast by setting up a pozole bar with all the garnishes and sides laid out, encouraging shared enjoyment and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Leftover pozole is a real joy—it tastes even better the next day once the flavors meld further. Store it in an airtight container in the refrigerator for up to 3 days, making it an easy lunch or dinner option ready to go whenever you need a comforting touch.
Freezing
This Pozole Verde freezes beautifully. Portion it into freezer-safe containers and it will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then gently reheat on the stovetop until warmed through.
Reheating
To reheat, warm the stew over medium heat, stirring occasionally to ensure it heats evenly. You might want to add a splash of broth or water if it feels too thick after refrigeration. Freshen it up with a squeeze of lime or a sprinkle of fresh cilantro before serving again.
FAQs
Can I use chicken breasts instead of thighs for this Pozole Verde?
Absolutely, chicken breasts will work fine, though thighs tend to be juicier and more forgiving during cooking, yielding more tender results in the stew.
How spicy is the Pozole Verde with jalapeños?
The heat level is moderate and adjustable—you can remove the seeds from the jalapeños to reduce spiciness or add more peppers if you like things hotter. It’s quite customizable to your taste.
Is canned hominy okay to use, or should I get fresh?
Canned hominy is perfect and convenient, especially when you’re short on time. Just make sure to drain and rinse it well before adding to the stew.
Can I prepare part of this pozole in advance?
Yes, you can cook and shred the chicken and even blend the tomatillo mixture ahead of time. Just keep them refrigerated separately and combine everything when you’re ready to finish cooking.
What can I use if I can’t find Mexican oregano?
If Mexican oregano is hard to find, regular oregano works as a substitute, though Mexican oregano has a slightly citrusy note that complements pozole beautifully.
Final Thoughts
If you’re looking to bring warmth and bold flavor into your kitchen, trying this Pozole Verde: Mexican Chicken and Hominy Stew Recipe is a must. Its perfect harmony of fresh ingredients and comforting textures makes it a dish you’ll want to revisit over and over. Trust me, once you make this stew, it will quickly become one of your go-to meals for family dinners or sharing with friends!
Print
Pozole Verde: Mexican Chicken and Hominy Stew Recipe
- Total Time: 1 Hour 10 Minutes
- Yield: 8 Servings
Description
Pozole Verde is a traditional Mexican stew featuring tender shredded chicken and hominy in a vibrant green broth made from fresh tomatillos, jalapeños, and cilantro. This comforting dish is perfect for a hearty meal and comes together in just over an hour, offering a flavorful taste of authentic Mexican cuisine.
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 prefer less heat)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups chicken or vegetable broth
- 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
- Simmer the Chicken and Vegetables: In a large pot or Dutch oven, combine the chicken thighs, tomatillos, white onion, jalapeños, garlic, Mexican oregano, kosher salt, and broth. Bring the mixture to a boil over high heat, then reduce the heat to low and partially cover the pot. Let it simmer gently for 40 minutes, allowing the chicken to become fall-apart tender.
- Shred the Chicken: Remove the cooked chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside while you prepare the broth.
- Blend the Broth Base: Using a slotted spoon, carefully transfer the cooked tomatillos, onion, jalapeños, and garlic into a large blender. Add 1 cup of the hot cooking liquid along with the cilantro. Blend on high speed until the mixture is completely smooth and vibrant green.
- Combine and Simmer: Pour the blended green sauce back into the pot. Stir in the shredded chicken and the drained hominy. Bring the mixture back to a simmer over medium-high heat and cook uncovered for 15 minutes to blend the flavors. Taste and adjust seasoning with additional salt if needed.
- Serve with Toppings: Ladle the pozole verde into bowls and garnish with your choice of lime wedges, sliced radishes, shredded cabbage, diced white onions, chopped cilantro, and a sprinkle of Mexican oregano for added texture and freshness.
Notes
- You can remove seeds from jalapeños to reduce spiciness or leave them in for more heat.
- Substitute chicken thighs with chicken breasts if preferred, though thighs provide more flavor and tenderness.
- Hominy cans should be well rinsed and drained to remove excess sodium.
- For a vegetarian version, omit chicken and use vegetable broth with additional hominy and vegetables.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican
