Description
Hearty and satisfying Chicken Pozole Verde is a traditional Mexican stew made with shredded chicken, white hominy, and a vibrant green chile broth. It’s easy to make, gluten-free, and full of fresh, bold flavors.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 jalapeño pepper, seeded, deveined, and chopped
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 pound tomatillos, husked, rinsed, and quartered
- 8 cups chicken broth, divided
- 1 small bunch fresh cilantro leaves and tender stems
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 (15-ounce) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon (optional, to taste)
- Ground black pepper, to taste
- Toppings (optional):
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions, jalapeños, and poblanos. Sauté for 3–4 minutes until onions begin to soften.
2. Stir in garlic and tomatillos. Continue cooking for 4–5 minutes until peppers soften. Remove from heat.
3. Transfer mixture to a blender. Add about 1 cup of chicken broth and fresh cilantro. Blend until smooth, adding more broth if needed.
4. Return blended mixture to the pot. Add remaining chicken broth, oregano, cumin, coriander, bay leaf, and salt. Stir to combine.
5. Add the chicken and bring to a boil over medium heat. Reduce to low, partially cover, and simmer for 30 minutes until chicken is tender.
6. Remove chicken and shred with two forks. Return shredded chicken to the pot.
7. Stir in drained hominy. Cook uncovered for 10 minutes over medium heat.
8. Taste and add chicken bouillon if desired. Simmer an additional 5 minutes. Season with salt and black pepper to taste.
9. Serve in bowls with your choice of toppings like radishes, avocado, lime wedges, and tortilla chips.
Notes
You can use one 28-ounce can of hominy instead of two 15-ounce cans.
Rinse tomatillos well after removing husks to eliminate stickiness.
Store leftovers in an airtight container in the fridge for 3–4 days.
Great served with warm corn tortillas or a side of rice.
Nutrition
- Serving Size: 1 serving