This pozole verde recipe is a vibrant and savory dish that uses classic Mexican flavors to build a stew brimming with tender meat and hominy. With a slightly spicy kick and a burst of fresh flavors from tomatillos, cilantro, Serrano peppers and more, this recipe offers a unique take that everyone will find both comforting and exciting. Perfect for gatherings, this pozole verde is a delightful way to bring warmth and authenticity to your table.

The Details

This recipe feeds 6-10 depending on the serving size.

Including prep time, this takes about 4 hours to come together.

The Ingredients

• 2-4 Bone-In Skin-On Chicken Thighs
• 2-6 Boneless Skinless Chicken Breasts
• 8.5 cups water
• 2 (25 oz) cans white hominy
• 1/2 white onion (skin removed)
• 7 garlic cloves (peeled)
  • 3 for boiling
  • 4 for blending
• 3 bay leaves
• 5 Anaheim chiles
• 4 jalapenos
• 2 Serrano peppers
• 8 tomatillos
• 1 tsp Mexican oregano
• 1 tbsp salt
• 1/2 tbsp chicken bouillon
• Vegetable oil

• Toppings:
  • Shredded cabbage
  • Sliced radish
  • Onion & Cilantro
  • Lemons & Limes
  • Crushed tortilla chips
  • Tapatio or other Mexican hot sauce

The Equipment

• Large stock pot (8 quart minimum)
• Blender
• Stand mixer for shredding chicken (optional)
• Tongs
• Ziplock or plastic bag for steaming peppers
• Air fryer (optional)
• Oven & baking sheet
• Meat thermometer
• Strainer

The Steps

1. Season both sides of the chicken breasts and thighs with salt & pepper
2. In a large stock pot, add enough oil to cover the bottom of the pot and set to medium heat
3. Once your pot is hot, sear the chicken thighs skin side down for 2-3 minutes, until skin has some color. Flip and cook an additional 2-3 minutes before removing from the pan and setting aside.
4. Add the chicken breasts and let cook 2-3 minutes per side. Remove and set aside.
5. Add 8.5 cups of water to the pot and use a spoon to scrape up any bits from the bottom of the pot.
6. Add 1/2 onion, 3 peeled garlic gloves, 3 bay leaves, and 1/2 tbsp of chicken bouillon and stir before adding the chicken. Cover & cook on medium heat about 40 minutes or until chicken reads 165 degrees on a meat thermometer.
7. Air fry the tomatillos, jalapeños, and Serranos on 400 until soft and charred, about 10 minutes. When done, chop the stems off the peppers and add to a blender along with 1 tsp Mexican oregano, 1 tbsp salt, a bunch of cilantro (chop off the stems), and 4 peeled garlic cloves. Set aside.
8. Place the Anaheim chiles on a foil lined baking sheet and broil at 450 degrees for about 10 minutes per side, until the peppers are charred and the skins start to separate from the peppers.
9. Place the Anaheims in a plastic bag to steam for at least 10 minutes.
10. Drain and rinse the hominy using a strainer. Set aside.
11. Once the Anaheims have steamed for at least 10 minutes, peel the papery skins off and scrape out the seeds and veins from inside. Add the cleaned peppers to the blender with the tomatillos.
12. Carefully add about 1.5 cups of water from the chicken pot and add to the blender, let cool completely before blending.
13. When the chicken is done, remove from the pot and separate the thighs from the breasts.
14. Remove and discard the onion, bay leaves, and garlic from the water before adding in the hominy and the blended salsa verde.
15. Remove and discard (or freeze) the skin and bones from the chicken thighs. Shred the thigh meat into large chunks and add back to the pot.
16. Add the chicken breasts to a stand mixer and use a flat beater attachment to shred. Alternatively, you can shred the chicken with forks or another method before adding back to the pot.
17. Cover and cook for 15-20 minutes. After 15-20 minutes, taste the broth and adjust seasonings as needed before lowering the heat to maintain a steady simmer. The longer this can simmer, the more developed the flavors will be. The ideal time to allow this to simmer would be at least an hour. While the pozole sits, you can prepare the toppings before serving.