Green Pozole
This vibrant Mexican stew features tender shredded chicken, plump hominy, and a tangy green broth made from roasted tomatillos, poblano peppers, and fresh cilantro. It comes together in under two hours but tastes like it simmered all day.
Equipment
- Large Dutch oven or heavy-bottomed pot - 6-quart capacity or larger
- High-powered blender - Vitamix or similar for silky smooth sauce
- Baking sheet - For roasting peppers
- Tongs
- Ladle
- Two Forks - For shredding chicken
- Cutting Board and Chef's Knife
- Fine-mesh strainer - Optional, for straining broth
- Measuring cups and spoons
Ingredients
- 2 lbs chicken thighs and drumsticks - 900g, bone-in, skin-on
- 8 cups low-sodium chicken broth - 1.9 liters
- 1 white onion - medium, halved
- 6 garlic cloves - peeled
- 2 bay leaves
- 1 tsp dried Mexican oregano - 5g
- 1 tsp salt - 6g
For the Green Sauce
- 1 lb fresh tomatillos - 450g, husked and rinsed
- 2 poblano peppers
- 1-2 jalapeños - adjust to heat preference
- 1 white onion - medium, roughly chopped
- 4 garlic cloves - peeled
- 1 cup fresh cilantro - 16g, leaves and tender stems
- 2 tbsp neutral cooking oil - 30ml
- 1 tsp ground cumin - 3g
- salt and black pepper - to taste
For the Pozole
- 2 cans white hominy - 29 oz / 820g each, drained and rinsed
- reserved chicken cooking broth - from step 1
For the Toppings
- thinly sliced radishes
- shredded green cabbage or iceberg lettuce
- sliced avocado or guacamole
- fresh lime wedges
- dried Mexican oregano
- thinly sliced white onion
- tostadas or tortilla chips
- sour cream - optional
Instructions
- Place chicken, broth, onion halves, garlic, bay leaves, oregano, and salt in a large Dutch oven. Bring to a boil, reduce to a simmer, and cook for 35-40 minutes until chicken is tender. Remove chicken and strain broth, discarding solids.
- Broil poblanos and jalapeños on a baking sheet for 8-10 minutes, turning halfway, until charred. Transfer to a bag to steam for 10 minutes, then peel, remove stems and seeds.
- Boil tomatillos in water for 8-10 minutes until soft and olive-colored. Drain and cool slightly. Blend with roasted peppers, onion, garlic, and cilantro until completely smooth.
- Heat oil in the same pot over medium-high heat. Carefully pour in the green sauce and cook, stirring constantly, for 5-7 minutes until darkened and fragrant. Stir in cumin and season with salt and pepper.
- Pour the reserved broth back into the pot. Add the rinsed hominy and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.
- Shred the cooked chicken with two forks, discarding skin and bones. Add the shredded chicken to the pot and simmer for 5 more minutes. Adjust seasoning to taste.
- Ladle the pozole into deep bowls and serve with toppings like cabbage, radishes, avocado, lime wedges, oregano, onion, tostadas, and sour cream on the side for customizing.
Notes
- Cook tomatillos before blending to soften their sharp acidity and deepen the flavor of the green broth.
- Frying the blended sauce in hot oil is essential for authentic depth - it caramelizes sugars and mellows harshness.
- Use bone-in chicken for a richer, more flavorful broth. Boneless breasts produce a thinner result.
- Always rinse canned hominy thoroughly to remove starchy, metallic-tasting liquid that clouds the broth.
- Taste and adjust the broth as it simmers - a squeeze of lime or pinch of salt can brighten the flavors significantly.
- For a brighter green color, blend a small handful of fresh cilantro with a ladle of broth and stir in just before serving.
- Make ahead: This soup tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Pork variation: Substitute pork shoulder for chicken, brown it first, and simmer for 1.5-2 hours before adding the sauce.
- Vegetarian version: Use vegetable broth and replace chicken with white beans. Add extra hominy and spinach blended into the sauce for nutrition.
- Adjust heat level by removing seeds from jalapeños for milder soup, or add serrano peppers for extra spice.