What can I substitute for hominy?

Canned or hominy is key, but you can use frozen corn kernels in a pinch, though the texture will be different and less chewy.

How do I make this pozole less spicy?

Remove the seeds and membranes from the serrano peppers before boiling to reduce heat without losing flavor.

Can I freeze Chicken Pozole Verde?

Yes, the pozole freezes well for up to 3 months without the garnishes; thaw in the fridge overnight and reheat gently.

My verde sauce tastes bitter — what went wrong?

Overcooking the tomatillos can make them bitter; boil only until just softened and olive-green, about 10 minutes.

Can I use dried hominy instead of canned?

Yes but soak the dried hominy overnight and cook it separately until tender before adding to the pozole, as it takes much longer.

Home / Recipes / mexican / Chicken Pozole Verde

mexicanEasynon vegetariangluten freedairy freenut free

Chicken Pozole Verde

RATING

4.6/5(165)

TASTE SCORE

8/10

A vibrant and comforting Mexican stew loaded with tender shredded chicken and chewy hominy, all swimming in a bright, tangy broth made from tomatillos, cilantro, and serrano peppers. Topped with crunchy cabbage, radishes, and a squeeze of lime, it's a festive bowl that tastes like it simmered all day but comes together surprisingly fast.

PREP

20m

COOK

45m

SERVES

1 CUP

574 cal

SERVINGS

METHOD · 5 STEPS

boil · ~30 min
Cook the chicken and make the broth.
1.Place chicken thighs, 4 cups chicken broth, bay leaf, and 1 pinch of salt in a large pot.
2.Bring to a boil over high heat, then reduce to a gentle simmer.
3.Cover and cook until chicken is cooked through and tender, about 25-30 minutes.
4.Remove chicken, shred with two forks, and set aside. Reserve the broth in the pot.
TIPSkim any foam that rises to the surface for a clearer broth.
boil · ~10 min
Simmer the tomatillos and aromatics.
1.In a separate medium pot, add husked tomatillos, quartered onion, garlic cloves, and serrano peppers.
2.Cover with water by about an inch and bring to a boil.
3.Cook until the tomatillos turn a muted olive green and soften, about 10 minutes.
4.Drain, reserving 1 cup of the cooking liquid.
TIPDon't overcook the tomatillos — they should just soften and change color.
mix · ~2 min
Blend the verde sauce.
1.Transfer the drained tomatillos, onion, garlic, and serranos to a blender.
2.Add the fresh cilantro, cumin seeds, and dried oregano.
3.Pour in half of the reserved cooking liquid (about 0.5 cup).
4.Blend until perfectly smooth. Add more liquid if it is too thick to pour easily.
TIPVent the blender lid slightly and cover with a kitchen towel to avoid hot liquid steam burns.
simmer · ~20 min
Combine and simmer the pozole.
1.Warm vegetable oil in the reserved broth pot over medium-high heat.
2.Pour the blended verde sauce carefully into the oil and stir. Cook for 5 minutes until fragrant and the color deepens.
3.Add the drained hominy and the shredded chicken to the pot.
4.Bring to a gentle simmer and cook for 15 minutes to let flavors meld. Adjust consistency with water if necessary.
TIPA gentle simmer is key — boiling hard can make the chicken tough.
serve
Ladle into bowls and serve with garnishes.
1.Taste the pozole and add salt if needed.
2.Ladle into deep bowls.
3.Serve topped with shredded cabbage, sliced radishes, and crushed tortilla chips.
4.Finish with a generous squeeze of fresh lime juice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For a richer broth, toast the cumin seeds in the oil before adding the verde sauce.
2
Always vent the blender lid and cover with a towel when blending hot liquids to prevent steam burns.
3
Shred the chicken while it's still warm — it's easier and the meat stays juicier.
4
Simmer the pozole gently, not at a full boil, to keep the chicken tender and the broth clear.
5
Blend the tomatillo sauce until completely smooth for the most velvety, cohesive broth.
6
Make-ahead: the pozole tastes even better the next day as flavors meld; store it refrigerated for up to 3 days.
7
For a deeper, smokier flavor, char the tomatillos and serranos under the broiler before boiling.