This chicken pozole verde recipe is really easy to put together and it's simply delicious!
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Pozole recipes come in many varieties, and those recipes vary from region to region throughout Latin America. Chicken pozole verde is one of my favorites. Tomatillos give it a bright, fresh taste and the garnishes are key!
In order for a dish to be called a pozole recipe, it must contain hominy. Hominy is made from dried kernels of corn treated with an alkali to dissolve the hulls of the kernel and to keep the germ (the part that makes the corn seed sprout) from sprouting during storage, then rinsed and dried. Grits (coarsely ground) and corn flour (super finely-ground) are made from dried hominy.
This chicken pozole verde recipe is really easy to put together and it's simply delicious! Try it for lunch, as a first course at dinner, or even as a main dish. You can't go wrong. It's pretty darn foolproof.
How to make this Chicken Pozole Verde recipe
Ingredients
- Boneless, skinless chicken breasts
- Tomatillos
- Garlic cloves
- Jalapeno peppers
- Fresh cilantro
- Fresh oregano
- Canned hominy
- Chicken broth
- Salt and pepper
Instructions for Chicken Pozole Verde recipe
- Dice the chicken into 2-3" dices and put it in a large pot with the broth. Bring it to a boil and simmer for 45 minutes. Remove from the heat.
- Remove the chicken from the broth and set it on a large surface, such as a cookie sheet with a rim (to catch the juices). Shred the chicken.
- Blend the tomatillos, garlic, jalapeno, cilantro and oregano until completely smooth.
- Pour the vegetable puree into a large skillet or wide saucepan and simmer.
- Add it to the pot of broth. Add the drained hominy, shredded chicken and any juices from the shredding process.
- Bring it all to a simmer and continue to simmer, uncovered, for about 15 to 20 minutes, stirring frequently, so all the flavors meld.
- Serve hot, offering garnishes such as sliced radish, tortilla chips (whole or strips), chopped scallions or white onion, chopped fresh cilantro, and lime wedges for squeezing.
If you like this pozole verde recipe, you'll also want to try...
- Chicken Chili Verde - a similar concept, but uses more chili flavors and beans instead of hominy
- Mississippi Chicken - another savory dish with a nice spice level using pepperoncini
- A fan favorite recipe here at The Unfussy Cook is Slow Cooker Pot Roast and Gravy - give it a whirl, I just know you're going to love it!
📖 Recipe
Chicken Pozole Verde
Ingredients
- 16 or so fresh tomatillos outer skin removed, halved
- 4 cloves garlic peeled
- 8 jalapeno peppers cored and seeded, halved lengthwise
- 1 cup fresh cilantro leaves
- 8 fresh oregano leaves
- 30 ounces canned hominy drained
- 64 ounces chicken broth
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 6 chicken breasts skinned and deboned if needed
Instructions
- Cut the raw chicken into 2-3" chunks.
- In a large pot or Dutch oven, pour in the chicken broth, add the cut chicken, and bring it to a boil. Once it's boiling, reduce the heat to a simmer, cover with a lid and simmer for about 45 minutes, or until the chicken is tender. Stir occasionally. Take the pot off the heat.
- Remove the chicken from the broth and set it on a large surface, such as a cookie sheet with a rim (to catch the juices). Set the pot of broth aside, off the heat.
- Using a couple forks, shred the chicken into bite-sized shreds. Set aside.
- Depending on the size of your blender, you may need to do the blending process of the fresh vegetables in stages.
- Cut the tomatillos in half and toss them in the blender. Add the garlic, jalapenos, cilantro and oregano. Blend until completely smooth.
- Pour the vegetable puree into a large skillet or wide saucepan. Bring the mixture to a simmer on medium-low heat and simmer uncovered for about 15 minutes, stirring frequently.
- Turn the heat off the puree and add it to the pot of broth. Add the drained hominy, shredded chicken and any juices from the shredding process.
- Bring it all to a simmer and continue to simmer, uncovered, for about 15 to 20 minutes, stirring frequently, so all the flavors meld.
- Serve hot, offering garnishes such as sliced radish, tortilla chips (whole or strips), chopped scallions or white onion, chopped fresh cilantro, and lime wedges for squeezing.
Nutrition
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