Description
Hearty and satisfying Chicken Pozole Verde (Green Pozole) 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 packed with flavor.
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 and skinless chicken thighs or breasts
- 2 (15-ounce) cans hominy, drained and rinsed
- 1 teaspoon chicken bouillon (optional, or more to taste)
- Ground black pepper to taste
- Optional toppings:
- Thinly sliced radishes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
Instructions
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, jalapeños, and poblano peppers. Sauté for 3-4 minutes until onions begin to soften.
2. Stir in the garlic and tomatillos. Cook for 4-5 minutes until the peppers are softened. Remove from heat.
3. Transfer the mixture to a blender with 1 cup of chicken broth and the cilantro. Blend until smooth, adding more broth if needed.
4. Pour the blended mixture back into the pot. Add the remaining chicken broth, oregano, cumin, coriander, bay leaf, and salt. Stir to combine.
5. Add the chicken and bring to a boil. Reduce heat, partially cover, and simmer for 30 minutes or until the chicken is tender and cooked through.
6. Remove chicken, shred it with two forks, and return it to the pot. Stir in the hominy.
7. Simmer uncovered for 10 minutes. Taste and adjust seasoning with chicken bouillon, salt, and pepper as needed. Simmer 5 more minutes.
8. Serve hot in bowls and garnish with your favorite toppings such as avocado, radishes, cabbage, or lime wedges.
Notes
You can use two (15-ounce) cans or one (28-ounce) can of hominy. Be sure to drain and rinse before using.
Husk and rinse tomatillos thoroughly to remove sticky residue.
Store leftover chicken pozole verde in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg