Chicken Pozole Verde
This Chicken Pozole Verde is like a warm hug in a bowl, but with a zesty kick! It’s got tender shredded chicken, hearty hominy, and a green sauce made from tomatillos, poblanos, and jalapeños that brings a fresh, tangy flavor without too much heat. The broth is rich but light, and every bite has this perfect mix of earthy, savory, and slightly smoky notes. Top it off with avocado, crunchy tortilla strips, cilantro, and a squeeze of lime for that extra something special. It’s cozy, satisfying, and just the kind of meal that makes everyone at the table happy—whether it’s a quick weeknight dinner or a weekend family favorite.
Servings
Ingredients
- 7 c chicken stock
- 2 c water
- 4 boneless chicken breast halves
- 1 pound tomatillos husked and halved
- 1 small onion quartered
- 2 poblano chiles cored, seeded, and quartered
- 2 jalapeños seeded and quartered
- 4 large garlic cloves smashed
- 1/2 c chopped cilantro
- 1 tbsp dried oregano leaves
- Salt and freshly ground black pepper to taste
- 1 tbsp vegetable oil
- 3 15 oz cans white hominy, drained
Instructions
Cook the Chicken:
- In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts, lower the heat to a gentle simmer, and let them cook for about 25 minutes, until they’re tender and fully cooked. Once done, transfer the chicken to a plate and shred it into bite-sized pieces.
Blend the Green Sauce:
- In a blender or food processor, combine the halved tomatillos, quartered onion, poblanos, jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until everything is roughly chopped, stopping occasionally to scrape down the sides. With the blender running, slowly add 1 cup of the broth to help everything blend smoothly. Keep going until you have a nice, smooth sauce. Season with a little salt and pepper.
Cook the Sauce:
- Heat the vegetable oil in a large, deep skillet over medium heat until it’s shimmering. Carefully pour in the tomatillo mixture, and let it cook, stirring now and then, for about 12 minutes. The sauce will deepen to a beautiful green color as it thickens.
Combine and Simmer:
- Pour the green sauce into the pot with the remaining broth. Add the drained hominy and bring the pot back to a gentle simmer. Stir in the shredded chicken, season with more salt and pepper to taste, and let everything heat through for a few minutes.
Serve and Garnish:
- Ladle the pozole into deep bowls and top with your favorite garnishes—some chopped onion, creamy avocado slices, a dollop of sour cream, crispy tortilla chips, and a squeeze of fresh lime. We love it with a simple handful of tortilla strips for that perfect crunch!
Notes
The best part? This Chicken Pozole Verde is super easy to make gluten-free! Just double-check that your hominy is gluten-free (most brands are, but it’s always good to be sure). For the toppings, grab some gluten-free tortilla strips or make your own with gluten-free corn tortillas—just bake or fry until crispy. And if you’re using store-bought chicken stock, look for a gluten-free label. With these simple tweaks, you’re all set to enjoy a gluten-free bowl of cozy, zesty goodness!