Easy Mexican Chicken Green Pozole
A hearty and warming dish that beautifully marries earthy tomatillos, spicy jalapeños, and savory hominy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 3 lbs Chicken thighs, boneless
- 2 Bay leaves
- 1/2 cup Cilantro
- 6 cloves Garlic
- 2 (15 ounce) cans Hominy, white
- 2 Jalapeno peppers
- 1 tbsp Dried oregano
- 6 Poblano peppers
- 1 large Sweet onion
- 1 1/2 lbs Tomatillos
- Salt and pepper, to taste
- 2 tbsp Olive oil
- 6 cups Chicken broth or water
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, minced garlic, and sliced jalapeños until they become tender and fragrant.
- Add the chicken thighs to the pot, cooking until they’re nice and browned.
- Mix in the diced tomatillos, rinsed hominy, and dried oregano.
- Pour in the chicken broth or water, then toss in the bay leaves.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about one hour.
- Once cooked, remove the chicken, shred it with two forks, and return the tender meat to the pot.
- Stir in fresh cilantro and taste for seasoning, adjusting with salt and pepper as needed.
- Serve hot, garnished with extra cilantro if desired.
Notes
This pozole can be served with sides like sliced radishes, avocado, warm tortillas, or crispy tortilla chips.