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
