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Mexican Chicken Pozole Verde
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 2 cans (15 ounces each) white hominy, drained and rinsed
  • 8 tomatillos, husked and quartered
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 4 cups low-sodium chicken broth
  • 1 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Lime wedges, for serving
  • Sliced radishes, for serving
  • Diced avocado, for serving
  • Shredded cabbage, for serving

Instructions
 

  • Place the chicken thighs, tomatillos, onion, garlic, poblano peppers, chicken broth, cumin, and oregano in a large pot. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce to a simmer.
  • Cook uncovered for 20 minutes until the chicken is cooked through and the vegetables are soft. Remove the chicken to a plate and shred it with two forks.
  • Add the cilantro to the pot. Use an immersion blender to puree the broth and vegetables until mostly smooth, leaving some texture if desired.
  • Stir the shredded chicken and hominy back into the pot. Simmer for 10 more minutes to heat through and let the flavors blend. Adjust salt and pepper as needed.
  • Ladle into bowls and serve with lime wedges, radishes, avocado, and cabbage on the side.

Notes

Blend only part of the broth if you prefer a chunkier texture. The hominy adds chew, so avoid overcooking it once added. Leftovers reheat well on the stove with a splash of broth to loosen the consistency. For less heat, swap one poblano for a green bell pepper.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender