Chicken Pozole Verde Recipe

Name: Chicken Pozole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 c chicken stock; 2 c water; 4 chicken breast halves on the bone, with skin; 1 pound tomatillos, husked and halved; 1 small onion, quartered; 2 poblando chiles, cored, seeded, and quartered; 2 jalapenos, seeded and quartered; 4 large garlic cloves, smashed; 1/2 c chopped cilantro; 1 T oregano leaves; salt and pepper; 1 T vegetable oil; Three 15-oz cans hominy, drained; Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges

Servings: persons

7 c chicken stock
2 c water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblando chiles, cored, seeded, and quartered
2 jalapenos, seeded and quartered
4 large garlic cloves, smashed
1/2 c chopped cilantro
1 T oregano leaves
salt and pepper
1 T vegetable oil
Three 15-oz cans hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges

1
(1) In a large, enameled cast-iron casserole, bring chicken stock and water to a boil. Add chicken breasts, skin side down; cover and simmer over very low heat until tender and cooked through, about 25 minutes. Trasfer to a plate and shred; discard bones and skin. Skim any fat from cooking liquid and reserve.
2
(2) In blender, combine tomatillos, onion, poblanos, jalapenos, garlic, cilantro, and oregano. Pulse until coarsely chopped, scraping down the side. With machine on, add 1 c of cooking liquid and puree until smooth. Season puree with salt and pepper.
3
(3) In large deep skillet, heat oil until shimmering. Add puree and cook over moderate heat, stirring occasionally, until sauce turns deep green, about 12 minutes.
4
(4) Pour sauce into cooking liquid in casserole. Add hominy and bring to a simmer over moderate heat. Add shredded chicken, season with salt and pepper, and cook until just heated through. Serve in deep bowls, passing lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.

1307

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 c chicken stock, 2 c water, 4 chicken breast halves on the bone, with skin, 1 pound tomatillos, husked and halved, and more.

Yes, Chicken Pozole Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pozole Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions