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Pozole verde with chicken, hominy, avocado, radishes and fresh toppings
Ana Restrepo

Pozole Verde with Chicken

A rich and comforting Mexican green pozole made with tender chicken, hominy, roasted tomatillos, poblano and jalapeño peppers, fresh herbs, and a savory chicken broth seasoned with Knorr chicken bouillon. Serve with cabbage, radishes, avocado, cilantro, and lim
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 2 pounds tomatillos husked and rinsed
  • 2 poblano peppers halved and seeded
  • 1 to 2 jalapeños stemmed and seeded for less heat
  • 1 medium white onion quartered
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 2 teaspoons Knorr chicken bouillon plus more to taste
  • 2 cans hominy 25 ounces each, drained and rinsed
  • 1 teaspoon Mexican oregano
  • 1 bay leaf
  • 1 cup fresh cilantro loosely packed
  • 2 tablespoons fresh lime juice
  • Salt to taste

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Blender
  • 1 Baking sheet
  • 1 cutting board
  • 1 Chef’s knife
  • 1 Ladle

Method
 

  1. Preheat the broiler. Place the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and broil for 8 to 10 minutes, turning once, until softened and lightly charred.
  2. Transfer the roasted tomatillos, peppers, onion, and garlic to a blender. Add the cilantro and about 1 cup of the chicken broth. Blend until smooth.
  3. Heat the remaining olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Pour in the blended green sauce and cook for about 5 minutes, stirring occasionally, until the color deepens slightly and the sauce becomes fragrant.
  4. Add the remaining chicken broth, Knorr chicken bouillon, Mexican oregano, bay leaf, and chicken thighs. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and tender.
  5. Remove the chicken from the pot and shred it with two forks. Discard the bay leaf.
  6. Return the shredded chicken to the pot. Add the drained hominy and simmer for another 10 to 15 minutes so the flavors can come together.
  7. Stir in the fresh lime juice. Taste and adjust with additional Knorr chicken bouillon or salt only if needed.
  8. Ladle into bowls and serve hot with shredded cabbage, sliced radishes, avocado, cilantro, diced onion, lime wedges, and sliced jalapeño if desired. Serve with tostadas or tortilla chips on the side.

Notes

For the best flavor, roast the tomatillos, poblano peppers, jalapeños, onion, and garlic until lightly charred before blending.
Start with 2 teaspoons of Knorr chicken bouillon, then taste the broth near the end of cooking before adding more. Different chicken broths contain different amounts of sodium.
For a milder pozole, remove the seeds and membranes from the jalapeños. For more heat, leave some in or add an extra jalapeño.
Chicken thighs give the broth more flavor and stay tender, but boneless skinless chicken breasts can be substituted if preferred.
Pozole verde tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed.
Add fresh toppings only when serving. Cabbage, radishes, avocado, cilantro, diced onion, lime, and tostadas should be stored separately.
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