Chicken Pozole Verde
A hearty and vibrant stew from Mexico, featuring tender shredded chicken and hominy in a tangy green chile broth made with tomatillos and poblano peppers. Perfect for a cozy night in, topped with fresh garnishes.
For 6 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Poach the Chicken
- b.In a large pot or Dutch oven, combine the chicken breasts, 8 cups of chicken broth, one half of the onion, and 2 garlic cloves.
- c.Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
- d.Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
- e.Carefully remove the chicken and set it aside on a plate to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. This is your pozole base.
- 2
Step 2
- a.Roast the Verde Ingredients
- b.Position an oven rack in the upper third of your oven and set the broiler to high.
- c.On a foil-lined baking sheet, arrange the tomatillos, poblano peppers, jalapeño, the remaining onion half, and the remaining 4 garlic cloves in a single layer.
- d.Broil for 5-8 minutes, turning the vegetables halfway through, until they are softened and charred in spots. Keep a close watch to prevent them from burning.
- 3
Step 3
- a.Prepare the Sauce and Shred Chicken
- b.While the vegetables roast, use two forks to shred the cooled chicken into bite-sized pieces.
- c.Once the vegetables are done, let them cool for a few minutes. Remove the stems from the poblano and jalapeño peppers. For a milder sauce, you can also remove the seeds.
- d.Transfer all the roasted vegetables to a high-speed blender. Add the packed cilantro, Mexican oregano, cumin, and 1 cup of the reserved chicken broth.
- e.Blend on high speed until the sauce is completely smooth and vibrant green.
- 4
Step 4
- a.Combine and Simmer the Pozole
- b.Wipe out the pot used for the chicken. Heat the vegetable oil over medium heat.
- c.Carefully pour the blended green sauce into the hot pot. It will sizzle. Cook, stirring frequently, for about 5-7 minutes. The sauce will thicken and darken slightly, which deepens its flavor.
- d.Pour in the remaining reserved chicken broth, the shredded chicken, and the rinsed and drained hominy. Stir well to combine.
- e.Bring the pozole to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, allowing the flavors to meld together beautifully.
- f.Stir in the salt and black pepper. Taste and adjust the seasoning as needed.
- 5
Step 5
- a.Serve with Garnishes
- b.Ladle the hot pozole into large bowls.
- c.Set out small bowls of the garnishes: shredded cabbage, sliced radishes, diced avocado, crumbled cotija cheese, extra cilantro, and lime wedges for everyone to customize their own bowl.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the vegetables is a key step for developing a deep, smoky flavor in the sauce. Don't skip it!
- 2For a richer, more complex sauce, add 1/4 cup of raw pumpkin seeds (pepitas) to the blender with the roasted vegetables.
- 3Pozole tastes even better the next day! The flavors continue to meld as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 4To save time, use a pre-cooked rotisserie chicken. Simply shred the meat and add it in Step 4 with the broth and hominy.
- 5For more tender and flavorful meat, use boneless, skinless chicken thighs instead of breasts.
Adapt it for your goals.
Pork Pozole Verde
Substitute the chicken with 1.5 lbs of pork shoulder, cut into chunks. You will need to simmer the pork for 1.5-2 hours until tender before proceeding with the recipe.
Vegetarian Pozole VerdeVegetarian Pozole Verde
Omit the chicken and use vegetable broth. Add 2 cups of sliced cremini mushrooms and a can of pinto or black beans along with the hominy for a hearty vegetarian version.
Spicier VersionSpicier Version
Add 1-2 serrano peppers along with the jalapeño to the roasting pan for a significant kick of heat.
Why this is on our healthy list.
Lean Protein Power
Chicken provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Rich in Fiber
Hominy is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and supports overall gut health.
Immunity Booster
This stew is loaded with immune-supporting ingredients like garlic, onions, and chiles. Tomatillos and peppers are also rich in Vitamin C, a powerful antioxidant.
Source of Antioxidants
The vibrant green sauce from tomatillos, cilantro, and peppers is packed with antioxidants that help protect your body's cells from damage caused by free radicals.
Frequently asked questions
Hominy is dried maize (corn) kernels that have been treated with an alkali solution in a process called nixtamalization. This process softens the kernels, loosens the hulls, and gives them a unique, slightly chewy texture and puffy appearance, perfect for stews like pozole.