Chicken Pozole Verde
This chicken pozole verde recipe is made with fresh ingredients, it's full of flavor made with green salsa, chicken, hominy and served with fresh toppings.
Equipment
Ingredients
- 1.5-2 lbs Boneless chicken thighs
- 6 cups Low sodium chicken broth (+ more if needed)
- 1 Garlic head
- ¼ Onion (white or yellow)
- 2 25oz Cans Mexican style hominy (rinsed and drained)
- 1 Cube chicken bullion
- ½ teaspoon Oregano
- 1 Green bell pepper (stem and seeds removed)
- 1 Poblano pepper (stem and seeds removed)
- 2 Tomatillos (husks removed)
- 6 sprigs Cilantro
- ¼ Iceberg lettuce wedge (about 4 large leaves)
- 1 ½ cups Water
- 1 teaspoon Garlic salt or kosher salt ( + more to taste)
Optional Toppings
- Shredded lettuce
- Thinly sliced radishes
- Diced cucumber
- Diced onion
- Lime juice of a lime wedge
- Tostadas
Instructions
- Start by cooking the chicken. Add the chicken, garlic head, quarter onion to a 6 qt dutch oven or a large stock pot. Fill with water covering the chicken (about six cups), cover the pot and place over medium-high heat. Bring to a boil and simmer for 25 minutes.
- Drain and rinse the hominy in a colander and add to the pot along with the chicken and add 1 chicken bullion cube and cook on medium heat for 30 minutes.
- Make the salsa - Roughly chop the poblano and green bell pepper. Add in the peppers, 2 tomatillos, ¼ iceberg lettuce wedge, cilantro to the blender and 1 ½ cups of water or broth and blend until smooth.
- Once the chicken and hominy has been cooking for 30 minutes give the broth a stir and remove any excess fat and break up the chicken with forks. You can remove the chicken if you'd like and break it apart or shred. I find it easier to do it in the pot and roughly break apart with tongs or two forks. You can also chop your chicken into cubes before cooking.
- Stir in the green salsa and add 1 teaspoon garlic salt (or kosher salt) + more to taste, ½ teaspoon of oregano. If using a 6 qt dutch oven the liquid should be almost filled to the top - you can add in more broth or water if needed. Bring to a boil and reduce heat and simmer for 25-30 minutes.
- Before serving give it another stir and taste and add more salt if needed. Serve and garnish with your favorite toppings.
Notes
Chicken - Instead of chicken thighs you can do chicken breast or a combination of chicken pieces
Chicken broth - Instead of filling the dutch oven/stock pot with broth, you can use water instead.
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