Pozole Verde
Pozole verde is the brighter cousin of the red pozole we made for celebrations, a pot the color of early spring built on tomatillos and green chile. Like its cousin, it meant the family was about to gather, and my abuela and tía would set out the radishes, cabbage, and lime so everyone could fix their bowl just so. The food mattered, but the loud, full table mattered more. Both my parents cooked their whole lives for strangers, so making this only for the people we loved felt like a small luxury. I make it now when an ordinary day deserves to feel like an occasion.
This comforting Mexican stew features tender shredded chicken, hearty hominy, and a vibrant green salsa made from roasted tomatillos, poblano peppers, and fresh cilantro. It's rich, flavorful, and perfect for gatherings or cozy weeknight dinners. Top it with your favorite garnishes like lime, radish, and shredded cabbage for the perfect bowl!
Ingredients
- 8 small chicken thighs
- 1 tablespoon chicken bouillon or to taste
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 25 oz cans hominy drained and rinsed
- 6 tomatillos husked and rinsed
- 3 poblano peppers seeds and stems removed
- 1 jalapeno seeds removed (leave for extra heat)
- ½ white onion chopped
- 7 cups water
- 2 garlic cloves
- handful fresh cilantro for the salsa verde
- salt and pepper to taste
- 2 tablespoon avocado oil for searing the chicken
Optional Garnishes
- fresh cilantro
- lime wedges
- sliced radishes
- shredded cabbage
Instructions
- Sear the chicken Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Sear for 3–4 minutes per side until golden brown. Work in batches if needed. Remove and set aside.
- Simmer the chicken Add 7 cups of water, chicken bouillon, oregano, and (optionally) 2 bay leaves to the pot. Bring to a boil, then reduce to low and simmer for 30–40 minutes until chicken is tender. Skim off any foam as needed
- Roast the vegetables While the chicken cooks, roast the tomatillos, poblano peppers, jalapeño, and onion in a dry skillet or on a griddle over medium heat. Turn occasionally until blistered and charred (about 10 minutes).
- Make the salsa verde Transfer roasted vegetables to a blender. Add garlic cloves and a handful of cilantro. Blend until smooth. Add salt to taste.
- Shred the chicken Once cooked, remove chicken from the broth and let it cool slightly. Shred into bite-sized pieces, discarding bones.
- Combine everything Stir the salsa verde into the broth. Add shredded chicken and drained hominy. Simmer for 10–15 minutes to meld flavors.
- Adjust and serve Taste and season with salt, pepper, or extra jalapeño if desired. Serve hot, topped with your favorite garnishes.
- Pro Tip: For deeper flavor, make the pozole a day ahead—the broth tastes even better after resting overnight!