Name: Green Chile Chicken Pozole Verde
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 1 small yellow onion, diced; 4 cloves garlic, minced; 1 lb tomatillos, husked and rinsed; 2 cans diced green chiles, 4 oz each; 2 poblano peppers, roasted, peeled, and seeded; 1 jalapeño, seeded and chopped; 1 cup fresh cilantro; 6 cups chicken broth; 2 cans white hominy, 25 oz each, drained and rinsed; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp ground coriander; Salt and black pepper to taste; Juice of 1 lime; Sliced avocado; Thinly sliced radishes; Fresh cilantro; Lime wedges; Thinly sliced cabbage; Crispy tortilla strips

Ingredients

Scale

1½ lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 lb tomatillos, husked and rinsed
2 cans diced green chiles, 4 oz each
2 poblano peppers, roasted, peeled, and seeded
1 jalapeño, seeded and chopped
1 cup fresh cilantro
6 cups chicken broth
2 cans white hominy, 25 oz each, drained and rinsed
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
Salt and black pepper to taste
Juice of 1 lime

Toppings

Sliced avocado
Thinly sliced radishes
Fresh cilantro
Lime wedges
Thinly sliced cabbage
Crispy tortilla strips

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Instructions

Step 1: Sauté the Onion and Garlic

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic, which can turn bitter.

Step 2: Blend the Green Sauce

Place the tomatillos, roasted poblanos, diced green chiles, jalapeño, and cilantro in a blender. Add a little chicken broth and blend until smooth. Adding a splash of broth helps the blender move and creates a smooth sauce. If your blender is small, blend in two batches.

Step 3: Cook Down the Sauce

Pour the green sauce into the pot with the onion and garlic. Cook for 5 to 7 minutes, stirring occasionally, to deepen the flavor. Cooking the sauce concentrates its flavors and removes the raw taste of the tomatillos. The sauce may spatter, so partially cover the pot if needed.

Step 4: Add the Chicken, Broth, and Spices

Add the chicken, the remaining chicken broth, cumin, oregano, coriander, salt, and black pepper. Stir to combine. Make sure the chicken is submerged in the liquid.

Step 5: Simmer the Chicken

Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer to check the thickest part of the chicken for doneness.

Step 6: Shred the Chicken

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Shredding the chicken while it is warm is easier, and returning it to the broth lets it soak up the flavor.

Step 7: Add the Hominy

Add the drained hominy and simmer uncovered for another 15 to 20 minutes, allowing the flavors to blend. The hominy softens slightly and absorbs some of the broth. The soup will thicken a little as it simmers.

Step 8: Finish With Lime and Adjust Seasoning

Stir in the fresh lime juice and adjust the seasoning to taste. Add more salt, pepper, or lime juice as needed. A final squeeze of lime brightens everything.

Step 9: Serve With Toppings

Ladle the pozole into bowls and finish with avocado, radishes, cabbage, fresh cilantro, lime wedges, and crispy tortilla strips. Serve hot.