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Chicken Pozole Verde Recipe

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4.2 from 45 reviews

Chicken Pozole Verde is a traditional Mexican stew featuring tender shredded chicken simmered in a flavorful green sauce made from toasted poblano peppers, fresh green tomatoes, and a blend of spices. This hearty dish is cooked slowly with hominy until all the flavors meld perfectly, then garnished with crunchy cabbage and creamy avocado slices for a delightful, comforting meal.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 to 10 servings

Ingredients

For the Sauce:

  • 2 poblano peppers
  • 1 tablespoon vegetable oil
  • ½ pound fresh green tomatoes
  • ½ jalapeño, seeded and diced
  • ½ serrano pepper, seeded and diced
  • 1 small white or yellow onion, chopped
  • 10 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ cup roughly chopped cilantro
  • ½ cup roughly chopped baby spinach (optional)
  • Salt and freshly ground black pepper, to taste
  • 6 cups chicken broth (or broth from boiled chicken breasts)

To Finish:

  • 4 pounds bone-in skin-on chicken breasts (thighs, leg-quarters, or drumsticks can be substituted)
  • 1 gallon water (for boiling the chicken)
  • 15 ounces dry hominy (maíz pozolero), soaked overnight per packaging instructions
  • Shredded cabbage, for topping
  • Sliced avocado, for topping

Instructions

  1. Toast Poblanos: Place the poblano peppers directly over a medium-low flame and toast them for about 5 minutes on each side until blackened, using kitchen tongs to carefully flip them. Alternatively, toast them in a pan or grill for authentic char flavor.
  2. Steam and Peel Poblanos: Immediately place the toasted poblanos in a sealed plastic bag and let them rest for at least 15 minutes to soften the skin. Then rinse under warm water and gently rub off as much skin as possible, despite some breaking, and set aside.
  3. Sauté Vegetables: In a large pot over medium heat, heat vegetable oil. Add green tomatoes, jalapeño, serrano pepper, chopped onion, and garlic cloves. Cook for about 8 minutes until the vegetables are charred all over. Flip the garlic cloves frequently and remove them early to avoid burning. Remove from heat.
  4. Blend Sauce: Transfer peeled poblanos and charred vegetables to a blender. Blend until smooth. Add oregano, thyme, cilantro, and spinach (if using), and blend again until completely smooth. Strain the sauce mixture into a large cooking pot.
  5. Simmer Sauce: Bring the strained sauce to a gentle simmer over medium-low heat, stirring occasionally. Season with salt and black pepper to taste. Let cook for 25 to 35 minutes until the color deepens from bright to dark green.
  6. Add Broth and Prepare Hominy: Stir in chicken broth, season with salt to taste, and allow the sauce to simmer while you prepare the hominy. Rinse the soaked hominy under water multiple times until water runs nearly clear to remove excess starch. Drain well.
  7. Cook Hominy: Add drained hominy to the green broth. Cook according to package instructions, usually 2 to 3 hours, adding water as needed to prevent drying out. Season with salt during cooking. Remove from heat and set aside.
  8. Cook Chicken: In a separate large pot, add chicken breasts and 1 gallon of water. Bring to a boil, then reduce to a simmer. Cook chicken for about 1 hour or until fully cooked through. Remove chicken from the pot and let cool.
  9. Shred Chicken: Remove and discard the skin from the chicken. Use meat shredder claws or two forks to shred the chicken into bite-sized pieces.
  10. Serve: Place shredded chicken into each serving bowl. Ladle the hot green pozole broth and hominy mixture over the chicken. Garnish with shredded cabbage and sliced avocado before serving.

Notes

  • Hominy (maíz pozolero) consists of large, puffy corn kernels and is commonly found in the Hispanic foods section of most grocery stores.
  • The recipe uses bone-in, skin-on chicken breasts, but chicken thighs, leg quarters, or drumsticks are excellent alternatives.
  • Fresh green tomatoes, not tomatillos, are used to maintain the authentic flavor of the green sauce.
  • Remove all seeds and ribs from the jalapeño, serrano, and poblanos unless a very spicy stew is desired.
  • Cooking low and slow is essential for developing authentic flavor. For a quicker version, substitute shredded rotisserie chicken and canned hominy.
  • As the pozole simmers, add extra water to compensate for evaporation as needed.
  • Adjust salt and pepper seasoning before serving to suit your taste preference.
  • Author: Adeline
  • Prep Time: 45 minutes (includes soaking hominy overnight)
  • Cook Time: 3 hours 45 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/chicken-pozole-verde-recipe/