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Chicken Pozole Verde with Hominy

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pozole Verde:
  • 2 lbs bone-in, skinless chicken thighs (or breasts)
  • 8 cups chicken broth (low-sodium)
  • 1 large onion, halved
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 2 teaspoons salt (adjust to taste)
  • For the Green Sauce:
  • 1 lb tomatillos, husked and rinsed
  • 4–5 poblano peppers (or Anaheim chiles)
  • 2 jalapeños (for more heat, keep the seeds)
  • 1 cup fresh cilantro leaves
  • 1 teaspoon cumin powder
  • 1 tablespoon vegetable oil
  • For the Soup Base:
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper, to taste
  • Garnishes (optional but highly recommended):
  • Shredded cabbage or lettuce
  • Sliced radishes
  • Diced avocado
  • Lime wedges
  • Crumbled queso fresco or Cotija cheese
  • Fresh cilantro leaves
  • Tortilla chips or tostadas

Instructions
 

  • Cook the Chicken: In a large pot, combine chicken, chicken broth, onion, garlic, bay leaves, and salt. Bring to a boil, reduce to simmer, and cook until chicken is tender (about 25–30 minutes). Remove chicken, shred it, and set aside. Strain and reserve the broth.
  • Make the Green Sauce: Roast tomatillos, poblanos, and jalapeños under a broiler or on a hot skillet until charred and blistered. Peel skins from poblanos and jalapeños. Blend roasted vegetables with cilantro, cumin, and a splash of reserved broth until smooth.
  • Build the Pozole: In the same pot, heat oil over medium heat. Add the green sauce and cook for 5 minutes until fragrant. Pour in reserved chicken broth, add hominy and oregano, and simmer for 15 minutes. Stir in shredded chicken.
  • Finish u0026 Serve: Taste and adjust seasoning with salt and pepper. Ladle pozole into bowls, and serve with your choice of garnishes.