Pozole Verde de Pollo

  • Cook Time: 45min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 1/2 quarts chicken stock
  • 2 boneless skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 1 pound tomatillos, husked and quartered
  • 3 garlic cloves
  • 2 roasted poblano peppers, seeded
  • 1 medium yellow onion, quartered
  • 1 jalapeno pepper, halved and seeded
  • 2 limes, juiced
  • 1 bunch cilantro
  • 1 (28 ounce) can hominy, drained
  • Salt and pepper to taste
  • Salt and pepper to taste
  • shredded green cabbage
    diced onion
  • minced cilantro
    matchstick cut radishes
    minced oregano
  • lime wedges
  1. Instructions
  2. Pour stock into a large pot, season with salt and pepper and simmer. Season chicken all the chicken with salt and pepper and add chicken thighs to the pot and poach. After 5 minutes, add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.
  3. Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.
  4. Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
  5. Stir puree into reserved stock and simmer.
  6. Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings and serve with array of garnishes.