Ingredients
Scale
For the Pozole Verde
- 2 pounds boneless, skinless chicken thighs (or substitute with lean beef for a different variation)
- 6 cups chicken broth (or beef broth if using beef)
- 1 can (25 ounces) hominy, drained and rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 poblano pepper, chopped (can substitute with green bell pepper for a milder taste)
- 1 jalapeño, chopped (optional, for added heat)
- 1 cup tomatillos, husked and chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
For the Cilantro Chimichurri
- 1 cup fresh cilantro, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoons lime juice
- ½ teaspoon red pepper flakes
- Salt, to taste
Instructions
Step 1: Cook the Chicken
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the chopped onion and garlic, sautéing until fragrant and softened, about two minutes.
- Place the chicken thighs into the pot and pour in the chicken broth. Season with a pinch of salt.
- Bring to a boil, then reduce the heat and let simmer for 20 to 25 minutes, or until the chicken is fully cooked.
- Once cooked, remove the chicken from the pot and let it rest for a few minutes before shredding with two forks. Set aside.
Beginner Tip: To check if the chicken is done, use a meat thermometer. It should read 165°F (75°C) when fully cooked. If a thermometer isn’t available, the chicken should be easy to pull apart with a fork.
Step 2: Prepare the Verde Sauce
- In a blender, combine the chopped tomatillos, poblano pepper, jalapeño (if using), cumin, oregano, and fresh cilantro.
- Blend until smooth, creating a vibrant green sauce.
- Pour the verde sauce into the pot with the remaining broth, stirring to combine. Simmer for 10 minutes to allow the flavors to develop.
Beginner Tip: If the sauce appears too thick, gradually add a bit more broth until the desired consistency is reached.
Step 3: Add the Hominy and Shredded Chicken
- Stir in the drained hominy and return the shredded chicken to the pot.
- Let the pozole simmer for another 10 minutes, allowing the flavors to meld.
- Just before serving, squeeze in the fresh lime juice and adjust the seasoning with additional salt and pepper as needed.
Step 4: Prepare the Cilantro Chimichurri
- In a small bowl, combine the chopped cilantro, parsley, minced garlic, olive oil, lime juice, red pepper flakes, and a pinch of salt.
- Stir well and let sit for at least five minutes before serving, allowing the flavors to blend.
Beginner Tip: If a smoother consistency is preferred, pulse the ingredients in a food processor until well combined.
Notes
Troubleshooting Common Issues
- If the pozole is too spicy, add extra broth or a dollop of sour cream to mellow out the heat.
- If the broth is too thick, add additional broth in small increments to reach the desired consistency.
- If the chicken seems dry, use chicken thighs instead of breasts, as they retain moisture better during cooking.
Kitchen Efficiency Hacks
- Chop all vegetables before starting to make the cooking process smoother.
- Use pre-cooked rotisserie chicken to save time. Simply shred and add it to the broth after preparing the verde sauce.
- Double the batch and freeze individual portions for a quick meal later. Pozole freezes well and tastes even better after reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes