4.5
2 ratings

Pozole Verde

Pozole, por favor
Pozole Verde

Photo courtesy of Mexican Please

Cooked in a green tomatillo and poblano sauce this easy pozole verde takes just an hour to prepare and serve. 

Recipe courtesy of Mexican Please

Ready in
1 h
20 m
(prepare time)
40 m
(cook time)
6
Servings

Ingredients

For the green sauce

  • 10 tomatillos
  • 2 poblanos
  • 2 white onions
  • 2 jalapeños
  • 4 garlic cloves
  • 1/2 bunch cilantro
  • 56 Ounces hominy

For the chicken

  • 2 chicken breasts
  • 2 quarts stock
  • 1/2 onion
  • 10 sprigs cilantro
  • 1 Teaspoon Mexican oregano
  • Freshly cracked black pepper
  • Lime
  • Olive Oil

Directions

For the green sauce

Pull off the husks of the tomatillos and give them a good rinse. De-stemming these is optional.

Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.

Flip the poblanos over after 15-20 minutes. The poblanos will need about 30 minutes total to fully roast. 

Remove the poblanos from the oven and let them cool down for a few minutes.

Pull off and discard as much of the poblano skin as you can. De-stem and de-seed. 

Add the following green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. 

Add the poblanos and tomatillos to the blender and combine well with the other ingredients. 

Add a dollop of oil to a saucepan or Dutch oven over medium heat. 

Pour in the green sauce from the blender and cook for a few minutes.  

Drain and rinse hominy. If you want a soupier version, use just 28 ounces. 

Add the hominy to the green sauce.

For the chicken

Add the two chicken breasts to a pan and cover with 2 quarts of stock. Be sure there is enough liquid to submerge the chicken breasts. 

Add 1/2 onion, 10 sprigs cilantro, a pinch of salt and some freshly cracked black pepper.

Bring to a boil and then reduce heat to a simmer. 

Cook the chicken for 20 minutes or until the chicken is no longer pink inside. 

Set the chicken aside to cool. Save the cooking liquid.

Shred the chicken using two forks. 

Strain the cooking liquid to remove onion and cilantro bits. 

Add the shredded chicken and cooking liquid to the pan with the green sauce along with the chicken cooking liquid.

Add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper. 

Let simmer for 15 minutes or until the hominy is heated through. 

Serve immediately with a squeeze of lime.