Ingredients
For the Pozole
- 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 prefer less spice)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups chicken or vegetable broth
- 1 cup cilantro, stems and leaves
- 2 (15-ounce) cans white hominy, drained and rinsed
Suggested Toppings
- Lime wedges
- Sliced radishes
- Thinly shredded cabbage
- Diced white onions
- Chopped cilantro
- Mexican oregano
Instructions
- Simmer the Chicken and Vegetables: Add chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, then reduce heat to low and partially cover. Simmer gently for 40 minutes until the chicken is fall-apart tender.
- Shred the Chicken: Remove the cooked chicken from the pot to a cutting board and shred it finely using two forks. Set aside.
- Blend the Green Sauce: Using a slotted spoon, transfer the cooked tomatillos, onions, jalapeños, and garlic to a blender. Add 1 cup of the cooking liquid along with the cilantro. Blend on high speed until completely smooth.
- Combine and Simmer: Pour the blended green sauce back into the pot. Stir in the shredded chicken and rinsed hominy. Bring the soup to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and adjust salt as needed.
- Serve: Ladle the pozole into bowls and offer toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, diced onions, chopped cilantro, and extra Mexican oregano on the side for customization.
Notes
- Chicken: Boneless or bone-in chicken thighs are recommended for juiciness and flavor, though chicken breasts can be used.
- Tomatillos: Choose firm, bright green tomatillos with papery husks for the best tang. Canned tomatillos can be substituted by adding them directly to the blender without cooking with the chicken.
- Spice Level: Remove jalapeño seeds for milder heat, or substitute with Anaheim peppers. For more spice, use serrano peppers.
- Oregano: Mexican oregano adds a fruity, citrusy note for authenticity. Regular oregano is an acceptable substitute.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
