Name: Pozole Verde de Pollo Recipe
Ingredients: 2 pounds (900g) bone-in chicken thighs; 1 large white onion, quartered; 10 garlic cloves, divided; 2 bay leaves; 1 tablespoon dried oregano (Mexican oregano preferred); 8 cups (2 liters) chicken broth; 2 cans (15 oz/425g each) white hominy, drained and rinsed; 1 pound (450g) tomatillos, husked and rinsed; 3 poblano peppers, seeded and roughly chopped; 2-3 jalapeños (adjust according to heat preference); 1 bunch cilantro (about 2 cups loosely packed); 1 small bunch epazote (optional but authentic); 1 tablespoon cumin seeds, toasted and ground; Salt to taste; Thinly sliced radishes, for serving; Shredded cabbage or lettuce, for serving; Diced avocado, for serving; Lime wedges, for serving; Crispy tortilla strips, for serving; Minced white onion, for serving; Additional cilantro leaves, for serving

Description

Cozy up with a steaming bowl of homemade Pozole Verde – this vibrant Mexican soup loaded with tender chicken and hominy will transport your taste buds straight to Mexico City!

Ingredients

Scale

2 pounds (900g) bone-in chicken thighs
1 large white onion, quartered
10 garlic cloves, divided
2 bay leaves
1 tablespoon dried oregano (Mexican oregano preferred)
8 cups (2 liters) chicken broth
2 cans (15 oz/425g each) white hominy, drained and rinsed
1 pound (450g) tomatillos, husked and rinsed
3 poblano peppers, seeded and roughly chopped
2–3 jalapeños (adjust according to heat preference)
1 bunch cilantro (about 2 cups loosely packed)
1 small bunch epazote (optional but authentic)
1 tablespoon cumin seeds, toasted and ground
Salt to taste
Thinly sliced radishes, for serving
Shredded cabbage or lettuce, for serving
Diced avocado, for serving
Lime wedges, for serving
Crispy tortilla strips, for serving
Minced white onion, for serving
Additional cilantro leaves, for serving

Instructions

Place chicken thighs, half the onion, 6 garlic cloves, bay leaves, and oregano in a large Dutch oven. Pour in the chicken broth and bring to a boil, then reduce heat to simmer for 30-35 minutes until chicken is tender.
While chicken cooks, broil tomatillos and peppers for 5-7 minutes until charred in spots. Transfer to a blender with remaining onion, 4 garlic cloves, cilantro, epazote (if using), and ground cumin. Blend until smooth.
Remove chicken from broth and set aside to cool. Strain broth through a fine-mesh sieve back into the pot. When chicken is cool enough to handle, shred the meat and discard skin and bones.
Return shredded chicken to pot with strained broth. Add hominy and blended verde sauce. Simmer uncovered for 20-25 minutes to meld flavors. Season with salt to taste.
While pozole simmers, prepare all garnishes and arrange in separate serving bowls.
Ladle hot pozole into deep bowls, ensuring each serving has plenty of chicken and hominy. Serve family-style with all garnishes, allowing each person to customize their bowl.