Indulge in the comforting embrace of Chicken Pozole Verde, a flavorful Mexican stew that combines tender chicken thighs, chewy hominy, and a vibrant green tomatillo and chili sauce. This soul-satisfying dish is perfect for family dinners or festive gatherings, offering a symphony of flavors in every bowl. From preparation to storing, discover how to create and enjoy this hearty delight, and let the rich culinary tradition of Chicken Pozole Verde dance on your palate.
In a blender, combine tomatillos, poblano peppers, jalapeños, garlic, cilantro, cumin, salt, and pepper. Blend until smooth.
In a large pot, heat oil over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides. Remove and set aside.
In the same pot, sauté onions until translucent.
Pour the blended sauce into the pot and add the browned chicken thighs.
Add chicken broth and bring to a simmer. Cover and cook for 30 minutes.
Stir in the hominy and continue to simmer for another 30 minutes, or until the chicken is tender.
Remove chicken thighs, shred the meat, and return it to the pot. Taste and adjust seasoning as needed.
Ladle the pozole into bowls and garnish with lime wedges, radishes, cilantro, and avocado.
Notes:
- Chicken Thighs: Using bone-in, skin-on chicken thighs adds more flavor to the dish. You can also use a combination of thighs and drumsticks if desired.
- Spice Level: Adjust the number of jalapeños according to your spice preference. Removing the seeds and membranes will reduce the heat.
- Hominy: Hominy is made from dried maize kernels and is a key ingredient in pozole. It can be found in the canned goods section of most grocery stores.
- Garnishes: Feel free to customize the garnishes to your liking. Some other popular options include shredded cabbage, chopped onions, and crumbled queso fresco.
Storing Instructions:
- Refrigerating: Allow the pozole to cool to room temperature. Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Chicken Pozole Verde freezes well. Store in airtight, freezer-safe containers for up to 3 months. Be sure to leave some space at the top of the container, as the liquid may expand as it freezes.
- Reheating: Reheat the pozole on the stovetop over medium heat, stirring occasionally, until heated through. If reheating from frozen, it's best to thaw the pozole in the refrigerator overnight before reheating.
Ingredients
Directions
In a blender, combine tomatillos, poblano peppers, jalapeños, garlic, cilantro, cumin, salt, and pepper. Blend until smooth.
In a large pot, heat oil over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides. Remove and set aside.
In the same pot, sauté onions until translucent.
Pour the blended sauce into the pot and add the browned chicken thighs.
Add chicken broth and bring to a simmer. Cover and cook for 30 minutes.
Stir in the hominy and continue to simmer for another 30 minutes, or until the chicken is tender.
Remove chicken thighs, shred the meat, and return it to the pot. Taste and adjust seasoning as needed.
Ladle the pozole into bowls and garnish with lime wedges, radishes, cilantro, and avocado.