Recipes › Chicken Pozole Verde with Poblano
Chicken Pozole Verde with Poblano
A vibrant green hominy stew built on a base of roasted poblanos, tomatillos, and garlic. Tender shredded chicken floats in a deeply flavorful broth, and the hominy adds a satisfying chewiness unlike anything else. A great bowl that rewards the effort.
Ingredients
- 4 poblano peppers, roasted and peeled
- 25 oz bone-in chicken thighs
- 2 cans canned hominy, drained, about 800g
- 14 oz tomatillos, husked
- 1 white onion, quartered
- 6 cloves garlic
- 5 cups chicken broth
- 1 tsp dried oregano
- 1 oz fresh cilantro
- 2 lime, for serving
- 1½ tsp salt, to taste
Contains: sulphites.
Method
- Poach the chicken in the broth with a pinch of salt and oregano for 25 minutes until cooked through. Remove, shred, and set aside. Reserve the broth.About 25 min
- Broil the tomatillos, onion, and garlic until charred. Blend with the roasted poblanos and cilantro until smooth — this is the verde sauce.About 10 min
- In a large pot, bring the verde sauce and reserved broth together. Add the hominy and simmer for 15 minutes.About 15 min
- Add the shredded chicken and heat through. Season generously. Serve with lime, shredded cabbage, radishes, dried oregano, and fresh cilantro.About 5 min
Tips
- The verde sauce should be well-seasoned before adding to the broth — bland sauce makes bland pozole.
- Traditional garnishes (lime, cabbage, radish, oregano) are not optional — they complete the dish.
Ring the changes
- Make it vegetarian with white beans instead of chicken.
- Add a jalapeño to the verde sauce for a spicier pozole.
Keeping it
Keeps in the fridge for 4 days. Freezes well. Add garnishes fresh when serving.
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