Pozole Verde de Pollo
A vibrant Mexican hominy soup with shredded chicken in a bright green sauce made from fresh tomatillos, jalapeños, and cilantro. Simmer the broth, shred the chicken, and serve with crunchy garnishes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1.25 lbs Fresh tomatillos, husked and rinsed
- 2 whole Fresh jalapeños, stems removed
- 1 cup Fresh cilantro leaves and tender stems
- 2 cans (15 oz each) Canned white hominy, drained and rinsed
- 6 cups Chicken broth
- 4 whole Garlic cloves, peeled
- ½ whole White onion, cut into quarters
- 1 cup Shredded cabbage
- ½ cup Sliced radishes
- 2 whole Lime wedges
- 1 cup Crushed tortilla chips or tostadas
Instructions
- 1
Place the chicken breasts, chicken broth, onion quarters, and 4 peeled garlic cloves into a 6-quart pot and bring to a boil over high heat, about 8 minutes, so the chicken cooks through completely.
- 2
While the chicken cooks, place the tomatillos and jalapeños directly on a baking sheet and set under the broiler on high, about 6 inches from the heat, for 5 minutes until their skins are charred and soft.
- 3
Remove the chicken from the pot with tongs and place it on a cutting board to cool for 2 minutes until you can touch it comfortably.
- 4
Using two forks, pull and shred the cooled chicken into bite-sized pieces, breaking it apart along the natural grain until no large chunks remain.
- 5
Transfer the charred tomatillos and jalapeños to a blender along with the cilantro leaves and 1 cup of the hot broth from the pot, then blend on high for 30 seconds until completely smooth.
- 6
Pour the green sauce through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon to catch all the liquid while leaving pulp behind.
- 7
Pour the strained green sauce back into the pot with the remaining broth and shredded chicken, then stir to combine evenly.
- 8
Add the 2 cans of drained hominy to the pot and stir to combine, then bring to a gentle simmer over medium heat, about 2 minutes, and maintain a light bubble for 10 minutes to meld the flavors.
- 9
Taste the soup and add salt and pepper a pinch at a time, stirring after each addition until it tastes balanced—you should need about 1 teaspoon of salt total.
- 10
Ladle the hot pozole into four deep bowls, dividing the broth, chicken, and hominy evenly among them.
- 11
Top each bowl with a handful of shredded cabbage, a small pile of sliced radishes, and a quarter-cup of crushed tortilla chips or tostadas.
- 12
Serve each bowl with a lime wedge on the side so diners can squeeze fresh lime juice into their soup just before eating.
Tools you’ll need
- 6-quart pot with lid
- Tongs
- Cutting board
- Two forks
- Baking sheet
- Broiler or oven
- Blender
- Fine-mesh strainer
- Wooden spoon
- Large ladle
- Four deep soup bowls
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