Green Chicken Pozole

Pozole is the perfect fall/winter comfort food. This Mexican stew is filled with chicken or pork and hominy in a green or red chile broth. I just love how customizable Pozole is. It can be topped with thinly sliced radishes, shredded cabbage, cilantro, onion, lime, jalapeños, and avocado. We enjoy using tostadas to scoop up the chunky soup for the perfect crunch factor with each bite.

Pozole is the perfect meal to make for a party! You can make it and prep all the toppings ahead of time. We love setting all the toppings out in cute servingware in a buffet-style presentation for our guests to enhance their Pozole to their liking. This meal is always a hit! In this recipe, we chose to make Green Chicken Pozole using fresh tomatillos and nadapeños from our garden. Recipe below!

Tomatillos, Anaheim Chiles, Nadapeno Chiles, Onion, and Garlic Cloves searing off in a cast iron pan before being transferred into the oven to roast.

Hominy, Tostadas, Cabbage, Radishes, and Cilantro.

Yield: 8 Servings

Author: Joey Lerma

Green Chicken Pozole

If you search the internet, there are many versions of pozole out there, but you'll love the simplicity of this version of Green Chicken Pozole, using fresh chiles and tomatillos from the garden. Just a warning, this recipe makes a large batch, but only because we feel it tastes much better the second day.

Ingredients

12 Tomatillos, cleaned and quartered
1 Yellow Onion, medium diced
12 Garlic Gloves, smashed
6 Anaheim Chiles, stems removed and cut in quarters
6 Nadapenos, stems removed and quartered
2bu Cilantro
8 Chicken Thighs, with bone and skin
1 Yellow Onion
3qt Water
4Tbl Oregano, chopped
3Tbl Chile Powder, ground
3Tbl Cumin, ground
2cans 28oz White Hominy, drained and rinsed
Salt and Pepper, to taste

Garnish

Green Cabbage, shredded
Radish, thinly sliced
Cilantro, chopped
Limes, wedges
Jalapeños, thinly sliced
Corn Tostadas

Instructions

Preheat the oven to 400F.
In a medium pot, add 3qt of cold water and the chicken thighs and bring to a boil, then reduce to a simmer for 2 hours.
While the chicken is cooking, warm a cast iron pan on the stove with 2Tbl of Olive Oil. When the oil is hot, add the Tomatillos, Anaheim Chiles, Nadapeno Chiles, Onion, and Garlic Cloves. Transfer pan to the oven to roast everything for 30 minutes. Remove from oven and blend in food processor or blender. Add the cilantro stems from the 2 bunches and blend until smooth.
Remove chicken from the broth and set aside. Add the green sauce from the blender to the broth. Add the 2 cans of hominy, oregano, chile powder and cumin, and bring to a slow boil.
Remover the chicken skin for the thighs and set aside. Using two forks, remove the chicken from the bone and shred the meat. Return meat to the pot. Finely chop the chicken skin and return to the pot as well.
Season with salt and pepper to taste
Garnish with shredded cabbage, shaved radish and jalapeños, and serve with crispy corn tostadas and lime wedges on the side.
Provecho!