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Pozole Verde de Pollo Recipe

Pozole Verde de Pollo Recipe
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★★★★★

4.9 from 26 reviews

Pozole Verde de Pollo is a traditional Mexican green chicken stew packed with vibrant flavors from poblano and jalapeno peppers, tomatillos, and fresh cilantro. This comforting dish features tender shredded chicken simmered in a zesty green broth, enriched with hominy and garnished with crunchy tortilla chips, fresh vegetables, and lime wedges for an authentic and satisfying meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion, peeled and chopped
  • 6–8 cloves garlic, minced
  • 6 poblano peppers, seeded and chopped
  • 2–3 jalapeno peppers, seeded and chopped (optional for heat)
  • ½ cup chopped cilantro
  • 3 pounds boneless chicken thighs
  • 1 ½ pounds tomatillos, peeled and quartered
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 6 cups chicken broth or water
  • 2 – 15 ounce cans white hominy, drained and rinsed
  • Salt and pepper, to taste

Garnishes

  • Tortilla chips
  • Shredded cabbage
  • Lime wedges
  • Sliced avocado
  • Sliced radishes
  • Chopped cilantro

Instructions

  1. Sauté Aromatics: Set a heavy 6-8 quart Dutch oven over medium heat. Add the olive oil, then the chopped onion and garlic. Sauté for 2 minutes until fragrant and translucent. Add the chopped poblano and jalapeno peppers along with the chopped cilantro. Continue to sauté for about 8 minutes, stirring regularly to blend the flavors.
  2. Add Main Ingredients: Place the chicken thighs, tomatillos, bay leaves, dried oregano, chicken broth, and 1 teaspoon of salt into the pot. Stir gently to combine the ingredients evenly.
  3. Simmer the Stew: Cover the pot with a heavy lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 50 to 60 minutes, or until the chicken is tender enough to shred easily. Keep the pot covered to retain moisture and flavor.
  4. Shred the Chicken: Remove the chicken thighs and bay leaves from the pot. Using two forks or tongs, shred the chicken into small, bite-sized pieces.
  5. Combine Chicken and Hominy: Return the shredded chicken to the pot along with the rinsed hominy. Stir everything together and simmer for an additional 2 to 3 minutes to warm the hominy through. Taste the stew and season with additional salt and pepper as needed. Keep warm until serving.
  6. Serve and Garnish: Ladle the pozole verde into bowls. Garnish generously with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and chopped cilantro to add texture and brightness to each serving. Enjoy your authentic Mexican meal!

Notes

  • If you prefer less heat, reduce or omit the jalapeno peppers.
  • Using chicken broth instead of water enriches the stew’s flavor.
  • Hominy can be found canned in Hispanic or international grocery stores.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Substitute chicken thighs with chicken breast if a leaner option is desired, but thighs provide more flavor and tenderness.

Nutrition

Keywords: Pozole Verde, Mexican chicken stew, hominy soup, green pozole, traditional Mexican recipe

Find it online: https://tastybynova.com/pozole-verde-de-pollo-recipe/