Pozole Verde
User Reviews
4.8
1,329 reviews
Excellent
Pozole Verde
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Pozole Verde is a comforting Mexican stew with chicken and hominy in a broth made from tomatillos, jalapeños, and cilantro. Ready in 1 hour!
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Ingredients
For the pozole
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeno peppers, halved (seeds removed if you don't want it spicy)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups broth (chicken or vegetable)
- 1 cup cilantro, stems and leaves
- 2 (15-ounce) cans white hominy, drained and rinsed
Suggested toppings
- Lime wedges
- sliced radishes
- thinly sliced shredded cabbage
- diced white onions
- chopped cilantro
- Mexican oregano
Instructions
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
- Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Notes
- Chicken: I recommend using boneless or bone-in chicken thighs as they stay juicy and have more flavor, but you can use chicken breast if you prefer.
- Tomatillos: Look for fresh and firm, bright green ones with papery husks for the tangiest flavor. If you can’t find tomatillos near you, many readers have said they’ve used a pound of canned tomatillos with great success. If you use canned tomatillos, don’t cook them in the pot with the chicken in step 1; instead, just add them to the blender like in step 3.
- Adjust the heat level: Keep the jalapeño seeds for extra spice, or swap for milder Anaheim peppers if sensitive to heat. For more spice, use serrano peppers.
- Mexican oregano: Its fruity, citrusy notes add authenticity. Regular oregano works in a pinch.
Nutrition Information
Show Details
Serving
1serving
Calories
250kcal
(13%)
Carbohydrates
24g
(8%)
Protein
24g
(48%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
1465mg
(61%)
Potassium
493mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
570IU
(11%)
Vitamin C
15mg
(17%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1465mg | 61% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
1,329 reviews
Excellent
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