Description
Making chicken pozole verde unites tender chicken, hominy, and a bright green sauce made from tomatillos and peppers that creates something truly satisfying for your table. Your guests will appreciate how the flavors develop as everything simmers together into this comforting Mexican classic.
Ingredients
Scale
Protein and Base:
- 2 pounds chicken breasts
- 8 cups chicken broth
- 2 cans hominy
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion
- 6 cloves garlic
- 2 pounds tomatillos
- 4 poblano peppers
- 2 jalapeño peppers
- 2 cups cabbage
- 1 cup radishes
- 1 cup diced onion for serving
Seasonings and Garnishes:
- 1 cup cilantro
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime
- 1 cup tortilla chips
Instructions
- Heat 2 tablespoons of olive oil in a large pot at medium-high heat until it shimmers, about 1 to 2 minutes.
- Season your 2 pounds of chicken breasts with salt and pepper, then place them in the hot oil and cook 6 to 7 minutes on each side until they develop a golden crust.
- Transfer the chicken to a plate and let it cool briefly so you can shred it into bite-sized pieces using two forks.
- In the same pot, add your diced onion and sauté for 3 to 4 minutes at medium-high heat until the pieces soften and smell fragrant.
- Stir in 6 minced garlic cloves and cook for 1 minute while stirring constantly to keep them from burning.
- Char 2 pounds of tomatillos, 4 poblano peppers, and 2 jalapeño peppers directly over a gas flame or under your broiler at 500 degrees for 8 to 10 minutes until blackened and blistered.
- Transfer your charred vegetables to a blender along with 1 cup of cilantro, 1 teaspoon of cumin, and 1 teaspoon of oregano, then blend until completely smooth.
- Pour the blended green mixture into your pot with the onion and garlic, stirring everything together thoroughly.
- Pour in 8 cups of chicken broth and bring the pot to a boil over medium-high heat, which takes about 5 to 7 minutes.
- Add your shredded chicken and both drained cans of hominy to the pot, stirring gently.
- Lower the heat to low and simmer for 15 to 20 minutes so all your flavors can develop and meld together.
- Taste your pozole and adjust the salt and 0.5 teaspoon of black pepper to match your preference.
- Squeeze the juice from 1 lime into the pot right before serving.
- Ladle your pozole into bowls and top each serving with 2 cups of shredded cabbage, 1 cup of sliced radishes, 1 cup of diced onion, and 1 cup of tortilla chips.
Notes
- Don’t skip the charring step on the peppers, as the blackened skin adds a smoky depth that makes the broth taste authentic and complex.
- If your blender struggles with the charred vegetables and cilantro, add a splash of the chicken broth to help everything blend smoothly without overworking the machine.
- Shred the chicken while it’s still warm, which makes the process easier and helps the meat absorb more flavor when it goes back into the broth.
- Hold off on adding the lime juice until just before serving, since adding it earlier can make the green color fade and the fresh citrus taste less bright in your finished bowl.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 90 mg