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Chicken Pozole Verde

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A vibrant, zesty Chicken Pozole Verde that is a warm hug on a chilly day, celebrating family and tradition with fresh flavors.

Ingredients

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  • 4 chicken thighs
  • 6 cups chicken broth
  • 1 large onion, chopped
  • 3 garlic cloves
  • Salt and pepper to taste
  • 4 tomatillos
  • 2 roasted poblano peppers
  • 2 jalapeños
  • 1/2 cup fresh cilantro
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 cups drained hominy
  • 2 tbsp olive oil

Instructions

  1. Place the chicken thighs in a large pot with chicken broth, half the chopped onion, 2 garlic cloves, and a sprinkle of salt and pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the chicken is cooked through and tender.
  2. Once cooked, remove the chicken from the pot. Use two forks to shred the meat; it should come apart easily. Set the shredded chicken aside and reserve the broth for later use.
  3. On a foil-lined baking sheet, arrange the tomatillos, roasted poblano peppers, jalapeños, the remaining quartered onion, and garlic cloves. Broil everything on high for 8-10 minutes, turning once, until they are nicely charred and soft. Let them cool slightly before peeling the poblanos.
  4. In a blender, combine all the roasted vegetables, fresh cilantro, dried oregano, cumin, and 1 cup of the reserved broth. Blend on high until the mixture is completely smooth and vibrantly green. Taste and season with salt to your liking.
  5. In a large pot, heat the olive oil over medium-high heat. Carefully pour in the green sauce you just blended—it will sizzle, filling the kitchen with an enticing aroma. Cook for about 5-7 minutes, stirring frequently, until it darkens and becomes fragrant.
  6. Add the remaining reserved broth, the drained hominy, and the shredded chicken back into the pot. Stir everything well, bring it to a gentle boil, and then cover and let it simmer on low for approximately 15 minutes so all the flavors meld beautifully.
  7. Taste the pozole one last time and adjust the seasoning with salt and pepper if needed. Ladle the warm pozole into deep bowls and let everyone indulge in their favorite toppings: creamy avocado slices, crunchy radishes, shredded cabbage, fresh cilantro, and a sprinkle of red pepper flakes for those who like a little heat. Serve with lime wedges on the side for that zesty twist!

Notes

This dish pairs well with warm cornbread or crispy tortilla chips. Leftovers can be stored for up to 4 days in the refrigerator and can freeze beautifully for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-pozole-verde-recipe/

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