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Pozole Verde

This Pozole Verde is hearty and filling, with bold slightly smoky chili flavor and a hint of tang from the tomatillos.
Course Dinner, Soup
Cuisine Mexican
Keyword Comfort Food, Stew
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5 people

Equipment

  • Blender

Ingredients

  • 3 large poblano peppers 3/4 lb
  • 1 lb tomatillos husk removed and rinsed
  • 1 large yellow onion skin removed, quartered
  • 2 jalapeños 1 if heat sensitive
  • 2 lbs boneless skinless chicken thighs
  • 5 garlic cloves minced
  • 1 tsp oregano
  • 1/4 tsp cumin
  • 2 cans white hominy
  • 5 cups chicken broth
  • 1 small-medium bunch of cilantro thoroughly washed, torn in the middle bottom half discarded.
  • olive oil

Optional Toppings

  • cabbage
  • raddish
  • cilantro leaves
  • lime

Instructions

  • Preheat the oven to 400℉
  • Add the whole poblano peppers, jalapeños, quartered onions, and tomatillos. drizzle with olive oil, a pinch of salt and toss to coat and spread evenly on the pan keeping the tomatillos stem side down.
  • Roast for 25 minutes turning over the peppers and onions midway. When this is done remove and allow to cool for at least 5 minutes.
  • While roasting, start the stew. Begin by drizzling 1 tbsp of olive oil in a soup pot or dutch oven over medium heat. While the oil heats, season each side of the chicken thighs with a pinch of salt and place them in the pot. Sear both sides for 3 minutes.
  • Add the minced garlic, oregano, and cumin. Toss everything together and cook for 2–3 minutes, until the garlic softens and becomes fragrant.
  • Add the hominy and chicken broth to the pot. Cover and simmer for 20 minutes.
  • While the stew is simmering remove the skins, stems, and seeds off the roasted peppers, jalapeños, and tomatillos. Place the peppers, onions, jalapeños, and tomatillos in a blender with the residual juices and cilantro. Blend until smooth.
  • Once the stew is done simmering for 20 minutes, shred the chicken. IF there is a over abundance of oil rising to the top skim off half. Add the chicken back in and purée.
  • Season with salt to taste. Cook for another 5 minutes. Serve as is, or top with sliced radishes, chopped cabbage, extra cilantro, and a wedge of lime.