Chicken Pozole Verde

There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Culinary writer and cookbook author Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.


    • 7 cups chicken stock or low-sodium broth
    • 2 cups water
    • 4 chicken breast halves on the bone, with skin
    • 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 cup chopped cilantro
    • 1 tablespoon oregano leaves
    • Kosher salt
    • Freshly ground black pepper
    • 1 tablespoon vegetable oil
    • 3 (15-ounce) cans of hominy, drained
    • Finely shredded iceberg lettuce, for serving
    • Sliced radishes, for serving
    • Chopped onion, for serving
    • Diced avocado, for serving
    • Sour cream, for serving
    • Tortilla chips, for serving
    • Lime wedges, for serving


  1. Gather the ingredients.
  2. In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
  3. Add the chicken breasts skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
  4. Skim and discard any fat from the cooking liquid and set the liquid aside.
  5. Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.
  6. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
  7. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
  8. In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
  9. Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.
  10. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.


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