Pozole Verde
Flavorful Pozole Verde with tender chicken, hominy, and a tangy green sauce—perfectly topped with fresh garnishes for a hearty, comforting meal.
Equipment
- 1 6-8 qt stockpot or dutch oven
Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 6 cloves garlic minced
- 6 poblano peppers chopped
- 3 jalapeno peppers finely chopped
- 1/2 cup cilantro chopped
- 3 lbs chicken thighs bone in
- 1 lb tomatillos peeled and roughly chopped
- 2 bay leaves
- 1 tbsp oregano
- 6 cups chicken broth
- 2 15oz cans white hominy drained and rinsed
- salt and pepper to taste
Garnishes
- cilantro chopped
- radishes thinly sliced
- lime wedges
- cabbage shredded
- avocado sliced
- jalapeno thinly sliced
Instructions
- Start by adding olive oil to your stockpot over medium heat. Add in onions and garlic and cook for 2 minutes.
- Add poblanos, jalapeños, and cilantro, cook for 5 minutes stirring often.
- Add the bone in chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 tsp of salt.
- Cover the pot and bring to a boil then lower heat and simmer for about an hour. At this point the chicken should be soft enough to shred.
- Remove bay leaves and remove chicken to a bowl or cutting board, remove the bones and shred the chicken.
- Add chicken back to the pot along with the hominy. Stir to combine and cook until hominy is warmed.
- Serve in large bowls and garnish with radish, cabbage, avocado, jalapeno, cilantro, and lime. Enjoy
Notes
- Make it ahead: Pozole gets even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer-friendly: The soup (without toppings) freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.