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Chicken Pozole Verde with Hominy and Lime

Elina James
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 1½ lb (680 g) boneless, skinless chicken thighs or breasts
  • 8 cups chicken broth (homemade or low-sodium)
  • 2 (15 oz) cans white hominy, drained and rinsed (or about 3 cups cooked hominy)
  • 1 small white onion, quartered
  • 4 cloves garlic, peeled
  • 1 bay leaf
  • Salt, to taste
  • For the Verde Sauce:
  • 1 lb (450 g) tomatillos, husked and rinsed
  • 2 poblano peppers, seeds removed and chopped
  • 1 jalapeño pepper (optional, for extra heat)
  • 1 cup fresh cilantro leaves
  • ½ cup fresh parsley (optional, for extra green color)
  • 1 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano if available)
  • Juice of 1 lime
  • 1 tbsp vegetable oil
  • Toppings (Optional but Recommended):
  • Thinly sliced radishes
  • Shredded cabbage or lettuce
  • Diced avocado
  • Chopped cilantro
  • Lime wedges
  • Crumbled queso fresco
  • Tortilla strips or chips

Instructions
 

  • Step 1: Cook the Chicken and Broth : In a large pot, combine chicken, broth, onion, garlic, bay leaf, and a generous pinch of salt. Bring to a gentle simmer over medium heat. Cook for 20–25 minutes, or until chicken is tender and fully cooked. Remove chicken and set aside to cool slightly. Strain the broth, discard solids, and return clear broth to the pot.
  • Step 2: Make the Verde Sauce : Meanwhile, place tomatillos, poblano peppers, and jalapeño in a saucepan. Cover with water and bring to a simmer; cook for 8–10 minutes until softened. Drain and transfer to a blender. Add cilantro, parsley, cumin, oregano, lime juice, and a bit of salt. Blend until smooth.
  • Step 3: Cook the Verde Sauce : Heat oil in a skillet over medium heat. Pour in the blended sauce (carefully — it may splatter) and cook for 5–7 minutes, stirring, until it thickens and deepens in flavor.
  • Step 4: Combine and Simmer : Add cooked verde sauce to the chicken broth in the pot. Stir in drained hominy. Simmer for 15–20 minutes to let the flavors meld.
  • Step 5: Shred Chicken and Finish : Shred the cooked chicken using two forks. Add the shredded chicken back to the pot. Taste and adjust seasoning with salt, pepper, or lime juice as needed.