Tastenexa
All recipes
Mexican
Chicken Pozole Verde
55 min total15 prep40 cook4 servings410 cal
ClassicLow-Carb
A brothy Mexican stew of tender shredded chicken and hominy simmered in a bright, tangy tomatillo-jalapeño salsa verde, topped with shredded cabbage, radish, and lime. Deeply comforting and packed with flavor.
Ingredients
meat
- 600 gchicken thighs
pantry
- 5 cupchicken broth
- 2 canshominy
- 2 tbspvegetable oil
produce
- 500 gtomatillos
- 2jalapeño
- 1onion
- 3 clovesgarlic
- 0.5 cupfresh cilantro
- 1 cupcabbage
- 3radish
- 2lime
Steps
- Husk and rinse the tomatillos, then quarter the onion (reserving half for the broth).
- Place the chicken thighs in a pot with the chicken broth, half the onion, and a garlic clove; bring to a simmer and cook 20–25 minutes until the chicken is cooked through.
- Remove the chicken, let it cool slightly, then shred with two forks; strain and reserve the broth.
- Meanwhile, boil the tomatillos, jalapeños, remaining onion, and garlic in a small pot of water for 8–10 minutes until softened.
- Drain and blend the tomatillo mixture with the cilantro until smooth.
- Heat the oil in a large pot over medium heat and pour in the blended salsa verde; simmer 5 minutes, stirring, until slightly darkened and fragrant.
- Add the reserved chicken broth and drained hominy, and bring to a simmer.
- Stir in the shredded chicken and simmer 10 minutes to meld the flavors; season with salt.
- Thinly slice the cabbage and radish while the pozole simmers.
- Ladle the pozole into bowls and top with cabbage, radish, and a squeeze of lime.
Tips
- Poach the chicken gently in barely simmering broth so it stays tender and shreds easily.
- Char the tomatillos and jalapeño under the broiler for a few minutes for a smokier, deeper salsa verde.
- Simmer the blended salsa in a little oil first — this "frying" step mellows the sharpness of raw tomatillos.
- Let diners build their own bowls with toppings so everyone can adjust the heat and crunch to taste.
