Green Pozole with Chicken (Pozole Verde)

Green Pozole with Chicken (Pozole Verde)

This classic Mexican hominy and chicken stew is full of tangy fresh flavors from roasted tomatillos and chile peppers. Loaded with delicious toppings it's a perfect satisfying meal for dinner any time and gatherings.

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 40

Total Time 1 5

Servings 1-cup servings (total yield: 14 cups)

Calories 127kcal

Author Toni Dash

Ingredients

Pozole

2 cups water
2 pounds boneless skinless chicken thighs
1 large yellow or white onions cut into large pieces, divided
2 garlic heads top sliced off
1 tablespoon salt
2 pounds tomatillos husk removed and rinsed (approximately 20)
4 poblano peppers
2 jalapenos or serrano peppers
1 tablespoon mexican oregano
1 28-ounce can hominy drained and rinsed
6 cups low sodium chicken stock
1 bunch cilantro divided

Toppings

1 bunch radishes sliced
1 cup finely shredded cabbage
3 limes cut into wedges
2 avocados sliced
4 tostadas or tortilla chips

Instructions

Place an oven rack in the top position. Preheat the broiler on high heat.
Line 1-2 rimmed baking sheets with foil and spray lightly with non-stick cooking spray (or use a non-stick rimmed baking sheet)

Cook the Chicken

In a large stock pot or Dutch oven add the water, 1 cut onion, 1 head of garlic, salt and chicken thighs. Simmer over medium heat for 20 minutes.

Roast the vegetables

While chicken is cooking, place tomatillos, poblano peppers, 1 cut onion, 1 garlic head, and the jalapenos on the prepared pan.
Place the pan under the broiler and broil till the tops of the chilis begin to blacken and bubble.
Using tongs, turn the chilis and tomatillos over to the other side. Broil each side till bubbled and blackened.
Remove pan from the oven and using tongs place the chilis in a gallon Ziploc bag*. Let them steam for 5 minutes.
Remove chilis one at a time with the tongs and carefully remove blackened skins.
With a sharp paring knife remove the stems and seeds. Repeat until all the chilis have been peeled, deseeded, and trimmed.
Place the prepared chilis, onion and tomatillos in a blender. Cut or squeeze the roasted garlic cloves into the blender. Puree till smooth.
NOTE: it may necessary to be process in batches based on blender size. If making two batches divide the tomatillos between the two batches for easiest blending.
CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly.

Shred the chicken

When the chicken has cooked, remove from the heat. Remove the chicken from the pot and discard the cooking ingredients.
Shred the chicken using two forks or on low speed using a hand or stand mixer.

Make the pozole

Using the same large pot or Dutch oven, add the oregano, hominy, shredded chicken, and chicken stock. Add 4-5 sprigs of cilantro.
Simmer for 15-20 minutes or longer.
Serve the soup hot topped with fresh finely shredded cabbage, thin sliced radishes, fresh avocado slices, fresh chopped cilantro, and fresh lime wedges.

Notes

*Roasting the chilies

Instead of a Ziploc bag the roasted chilies can be placed in a sealed food storage container or a mixing bowl sealed on top with plastic wrap. These all allow the peppers to steam which releases the skin more easily.

Removing the chile skin

The skin can be peeled by hand, scraped off with a dull or dining knife or rubbed off with a paper towel.

Nutritional information

Does not include toppings.

Chicken - boneless skinless chicken breast may be substituted if desired.

How to Store

Store in an an airtight container or sealed glass jar for up to 4-5 days. Reheat on the stovetop or in the microwave.

How to Freeze Pozole

Allow it to cool. Do not add toppings before freezing. Place in a freezer-safe airtight container (leaving room for expansion on the top) and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or microwave.

Nutrition