Pozole Verde
User Reviews
4.8
Pozole Verde
Description
This Pozole Verde recipe uses boneless chicken thighs simmered with tomatillos, jalapeño peppers, onion, garlic, Mexican oregano, and salt in broth until the chicken is tender. The cooked vegetables and herbs are blended with cooking liquid and cilantro to form the green sauce, which is returned to the pot along with shredded chicken and hominy, then simmered further to meld flavors.
The result is a richly textured, mildly spicy soup with a tangy tomatillo base and depth from aromatic herbs. The hominy kernels add chewiness, complementing the tender chicken pieces.
Served with classic garnishes like fresh lime juice, shredded cabbage, radishes, onions, cilantro, and extra oregano, each bite is brightened and texturally varied. Adjusting pepper heat level or using different varieties enables milder or spicier versions.
Choosing fresh, firm tomatillos and using chicken thighs enhance flavor and juiciness. If canned tomatillos are used, they are blended without cooking with chicken to maintain tanginess.
Ingredients
For the pozole
- 2 pounds chicken thigh boneless, skinless
- 1 pound tomatillo husked and rinsed
- 1 large onion roughly chopped, white
- 3 jalapeno pepper 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 hominy drained and rinsed, white
Suggested toppings
- lime wedges
- radish sliced
- cabbage thinly sliced, shredded
- diced white onions
- cilantro chopped
- 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 thighs are preferred for juiciness and flavor; chicken breast can be substituted.
- Choose fresh tomatillos with papery husks for best flavor; canned tomatillos work but add them only during blending step.
- Adjust spice by retaining jalapeño seeds or substituting milder Anaheim peppers; serranos add more heat.
- Mexican oregano provides citrusy notes; regular oregano is an acceptable substitute.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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