Pozole Verde

vlcmstn808

Pozole Verde is a comforting Mexican stew with chicken and hominy in a broth made from tomatillos, jalapeños, and cilantro

Prep Time 20

Cook Time 1 15

Course Main Course

Cuisine Mexican

Servings 6 servings

In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of avocado oil over medium-high heat. While the oil heats, season 8 small chicken thighs with salt and pepper on both sides. Once the oil is shimmering, carefully place the chicken in the pot in a single layer. Sear for 3 to 4 minutes per side, until golden brown and slightly crispy. This step enhances the broth’s richness by developing deep flavors.
If needed, work in batches to avoid overcrowding the pot. Once all the chicken is browned, transfer it to a plate and set it aside.

To the same pot, pour in 7 cups of water to deglaze the browned bits at the bottom—this is where the flavor builds. Stir in 1 tablespoon of chicken bouillon, 1 teaspoon of dried oregano, and 2 bay leaves. Return the seared chicken to the pot, ensuring it is fully submerged in the liquid.
Bring the broth to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 30 to 40 minutes. This slow simmering process allows the chicken to become tender and infuse the broth with rich flavors. Occasionally skim off any foam or impurities that rise to the surface to keep the broth clear.

While the broth is simmering, prepare the salsa verde by roasting the vegetables. Heat a dry skillet or griddle over medium heat (no oil needed). Add 6 husked tomatillos, 3 poblano peppers, 1 jalapeño (seeds removed for less heat), and ½ of a white onion. Roast them, turning occasionally, until the tomatillos soften and develop a slight blister, the peppers’ skins blacken and char, and the onion becomes golden and fragrant. This should take about 10 minutes.
Once roasted, transfer the peppers to a bowl and cover them with a plate or plastic wrap. Let them steam for about 5 minutes to loosen their skins. Then, peel off the charred skin and discard the stems and seeds.

In a blender or food processor, combine the roasted tomatillos, peeled poblano peppers, roasted jalapeño, roasted onion, 2 garlic cloves, and a handful of fresh cilantro. Blend until smooth, adding a pinch of salt to taste. This creates a bright, flavorful salsa verde that will be the base of the pozole’s signature green color and fresh, tangy taste.

Once the chicken is tender, carefully remove it from the broth and place it on a cutting board. Let it cool slightly before using two forks to shred it into bite-sized pieces, discarding the bones. Set the shredded chicken aside.

Pour the blended salsa verde into the simmering broth and stir well to combine. Then, add the shredded chicken and 2 cans (25 oz each) of drained and rinsed hominy. Stir everything together and bring it back to a gentle simmer over medium heat. Let it cook for another 10 to 15 minutes, allowing the flavors to meld together beautifully.

Taste the pozole and adjust the seasoning as needed. Add more salt, pepper, or extra chopped jalapeño if you prefer a spicier broth. If you like a thinner consistency, add a bit more water and adjust the seasoning accordingly.

Ladle the hot pozole verde into serving bowls and top it with your favorite garnishes. Traditional toppings include chopped fresh cilantro, lime wedges, sliced radishes, and shredded cabbage, which add freshness, crunch, and a burst of flavor. Serve immediately and enjoy this comforting, traditional Mexican dish!

Chicken Thighs: Boneless, skinless chicken thighs are ideal for this recipe as they stay moist and tender during simmering. They cook faster than bone-in thighs and are easier to shred.
Spiciness: For a milder pozole, remove all the seeds from the jalapeño and poblano peppers. If you like extra heat, leave some seeds in the jalapeño or add more fresh chiles.
Hominy: Hominy can be found in most grocery stores in either the canned or dried form. Canned hominy is more convenient and saves time, but if you’re using dried hominy, be sure to soak it overnight and cook it beforehand as it will take longer to soften.
Vegetarian Option: To make a vegetarian version of pozole verde, swap the chicken for vegetable broth and add extra vegetables like zucchini or mushrooms to add texture and flavor.
Storage: Leftover pozole verde can be stored in an airtight container in the fridge for up to 3 days. The flavors deepen over time, so it’s even better the next day! You can also freeze it for up to 3 months.

Keyword Mexican soup, Pozole, Pozole Verde