Name: The Best Green Pozole Recipe with Chicken
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil 1 large sweet onion, chopped 6-8 cloves garlic, minced 6 poblano peppers, seeded and chopped 2-3 jalapeno peppers, seeded and chopped; 0.5 cup fresh cilantro, chopped 3 pounds boneless, skinless chicken thigh; 1.5 pounds tomatillos, peeled and quartered 2 bay leaves 1 tablespoon dried oregano 6 cups chicken broth 2 cans (15 ounces each) white hominy, drained and rinsed Salt and pepper to taste For garnish: Tortilla chips, shredded cabbage, lime wedges, sliced avocado, radishes, cilantro

Description

Experience the comfort of a soul-warming, vibrant green pozole. This authentic-style Mexican soup features tender chicken thighs simmered in a tangy, earthy broth made from fresh tomatillos, charred poblano peppers, and cilantro. Filled with satisfying hominy, this hearty one-pot meal is perfect for families or entertaining. Customize each bowl with your favorite crunchy garnishes for a fresh, professional cantina experience right in your own home.

Ingredients

2 tablespoons olive oil
1 large sweet onion, chopped
6-8 cloves garlic, minced
6 poblano peppers, seeded and chopped
2-3 jalapeno peppers, seeded and chopped
0.5 cup fresh cilantro, chopped
3 pounds boneless, skinless chicken thighs
1.5 pounds tomatillos, peeled and quartered
2 bay leaves
1 tablespoon dried oregano
6 cups chicken broth
2 cans (15 ounces each) white hominy, drained and rinsed
Salt and pepper to taste
For garnish: Tortilla chips, shredded cabbage, lime wedges, sliced avocado, radishes, cilantro

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Instructions

Heat olive oil in a large 6-8 quart Dutch oven over medium heat.
Add the onion, garlic, poblano peppers, and jalapenos, sautéing until soft and fragrant.
Add the tomatillos and cook for 5-7 minutes until they break down slightly.
Stir in the chicken broth, oregano, and bay leaves.
Add the chicken thighs and bring the mixture to a gentle simmer.
Cook for about 45-50 minutes until the chicken is tender.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the rinsed hominy and simmer for an additional 15 minutes to allow flavors to meld.
Season with salt and pepper to taste.
Serve hot in deep bowls and let guests garnish with cabbage, avocado, radishes, cilantro, lime, and chips.

Notes

This soup tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. If the soup is too thick upon reheating, add a splash of chicken broth to loosen it.

Prep Time: 20
Cook Time: 70
Category: Dinner
Method: Stovetop Simmering
Cuisine: Mexican