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Chicken Green Pozole

A delicious and hearty one-pot meal made with tender chicken, tomatillos, and jalapeños, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 1 pound tomatillos (husked and rinsed)
  • 1 large white onion (roughly chopped)
  • 3 jalapeño peppers (halved, seeds removed if you don’t want it spicy)
  • 2 cloves garlic
  • 1 tablespoon Mexican oregano
  • 1 teaspoon kosher salt
  • 6 cups broth (chicken or vegetable)
  • 1 cup cilantro (stems and leaves)
  • 2 cans white hominy (drained and rinsed)
Toppings
  • Lime wedges
  • Sliced radishes
  • Thinly sliced shredded cabbage
  • Diced white onions
  • Chopped cilantro
  • Mexican oregano

Method
 

Preparation
  1. In a large pot or Dutch oven, add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth.
  2. Bring the mixture to a boil on high heat.
  3. Reduce the heat to low, cover partially, and let it simmer for 40 minutes, or until the chicken is fall-apart tender.
  4. Transfer the chicken to a cutting board and shred it using a fork. Set aside.
Blending
  1. With a slotted spoon, carefully take out the cooked tomatillos, onions, jalapeños, and garlic from the pot and place them in a large blender.
  2. Add in 1 cup of the cooking liquid and the cilantro, then blend until completely smooth.
Final Cooking
  1. Pour the blended mixture back into the pot and stir in the shredded chicken and hominy.
  2. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt if needed.
Serving
  1. Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Notes

You can store any leftover pozole in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat, adding a little broth or water if it has thickened. For a richer flavor, you can brown the chicken in the pot before adding other ingredients. If you prefer a spicier pozole, keep the seeds in the jalapeños. Use fresh cilantro to enhance the green flavor in the soup. You can also swap out chicken thighs for chicken breasts if desired.