Pozole Verde

Hearty and comforting, this spicy Pozole Verde is made with slow cooked shredded chicken, hominy, and a spicy tomatillo and pepper blend. I tried pozole verde years ago and have wanted to make it ever since. I decided it would be a fabulous choice for my housewarming fiesta, as an alternative to the usual Mexican dishes served at a fiesta-themed party. My very talented (and handsome) boyfriend Logan helped me make this for all of my guests, we have said we will most definitely make this again. Served with tostadas, and topped with your choice of limes, avocado slices, radishes, and cilantro, it is the most authentic and deliciosa dish!

Ingredients (serves 6)

  • 6 cups chicken stock
  • 2 pounds chicken thighs or breasts
  • 1 pound tomatillos husked and halved
  • 1 small yellow onion quartered
  • 2 poblano chiles chopped
  • 2 jalapeños chopped, plus more for serving
  • 1 tablespoon dried oregano
  • 4 large garlic cloves smashed
  • 1/2 cup chopped cilantro stems and leaves; plus more for serving
  • Kosher salt to taste
  • Black pepper to taste
  • 3 cans hominy drained
  • Red radishes sliced; for serving
  • Avocado sliced; for serving
  • Lime wedges for serving


  1. In a large Dutch oven set over medium-high heat, bring the chicken stock to a boil. Add the chicken pieces, tomatillos, onion, poblanos and jalapenos, oregano, and salt. Return to a boil, then reduce the heat to low, cover and simmer for 40 minutes until tender.
  2. Carefully remove chicken from pot and shred the meat, discarding the bones and skin. Skim fat from the cooking liquid and reserve.
  3. Place a large fine mesh strainer over a large bowl and strain the broth through it. Set aside.
  4. Transfer the solids to a blender. Add garlic cloves, cilantro, and 1 cup of the broth and puree until it reaches your desired smoothness. Season with salt and pepper to taste.
  5. Return Dutch oven to stovetop, setting it over high heat. Add 2 tablespoons of the skimmed fat to the pot and allow to cook and sizzle for 30 seconds.
  6. Pour the tomatillo puree to the pot and stir, being careful not to get splattered with the hot sauce. Reduce heat to medium. Add the stock and stir to combine, then stir in the shredded chicken and drained hominy. Cook for 10 minutes until warmed through, seasoning with salt and pepper as desired.

Serve the pozole garnished with cilantro, sliced radishes and jalapeno, avocado, and lime wedges.

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