Pozole Verde de Pollo (Chicken Posole)
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion
peeled and chopped
- 6-8 cloves garlic
minced
- 6 poblano peppers
seeded and chopped
- 2-3 jalapeno peppers)
seeded and chopped (optional for heat
- 1/2 cup chopped cilantro
- 3 pounds boneless chicken thighs
- 1 1/2 pounds tomatillos
peeled and quartered
- 2 bay leaves
- 1 tablespoon dried oregano
- 6 cups chicken broth or water
- 2 – 15 ounce cans white hominy
drained and rinsed
- Salt and pepper
- Garnishes
tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro
Directions
- 1
Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
- 2
Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
- 3
Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
- 4
Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
- 5
Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- 6
To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.
Pozole Verde de Pollo (Chicken Posole)
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a comforting bowl of vibrant, savory stew that's perfect for a chilly evening or a gathering with friends? This Pozole Verde de Pollo delivers big on flavor with tender chicken and a bright, zesty broth that will transport you straight to a Mexican kitchen.
What makes this Pozole Verde truly special is the robust, homemade green base, brimming with roasted poblano peppers, bright tomatillos, and a hint of jalapeño for a customizable kick. Simmering boneless chicken thighs directly in this flavorful broth ensures every bite is infused with a deep, savory taste, making it incredibly satisfying and rich.
You can expect a deeply savory and slightly tangy stew with a vibrant green hue, courtesy of the fresh peppers, tomatillos, and cilantro. The tender chicken thighs practically melt in your mouth, perfectly complementing the chewy, comforting white hominy. Each spoonful offers a harmonious blend of earthy poblano, bright tomatillo, and the subtle warmth of dried oregano, creating a truly memorable culinary experience that feels both hearty and fresh.
Feel free to adjust the heat level to your preference by adding more or fewer jalapeño peppers, or even omitting them entirely. For an extra herbal note, you can increase the amount of fresh cilantro. While this recipe uses boneless chicken thighs for their exceptional tenderness, you could experiment with other boneless cuts if preferred, though thighs offer unparalleled flavor. Don't shy away from experimenting with your favorite garnishes—sliced radishes add a lovely crunch, and a squeeze of lime brightens every bite.
This hearty Pozole Verde de Pollo is ideal for family dinners, festive gatherings, or any occasion when you crave a substantial and flavorful meal. Serve it with a generous array of fresh garnishes like crisp tortilla chips, shredded cabbage, and creamy sliced avocado to complete the experience.