Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6 to 8
© Dana Gallagher

How to Make It

Step 1    

In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

Step 2    

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

Step 3    

In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Step 4    

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Make Ahead

The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.

Suggested Pairing

Because the dominant flavors are lightly spicy and tart, a rich but unoaked white wine will pair well; consider a smooth Alsace Pinot Gris.

You May Like

Aggregate Rating value: 5

Review Count: 1715

Worst Rating: 0

Best Rating: 5

Author Name: Bob King

Review Body: It sounds delicious, but I have a question. I hate adding water to anything. I mean, why? Is there an important reason it's not just 9 cups of chicken stock? Or could those two cups be beer? Or something else to enrich the pozole? I'm a noob to pozole and just wondering ..... thanks.

Review Rating:

Date Published: 2017-01-28

Author Name: Kelli Chris

Review Body: Cooked this for a large party and everyone loved it. Second helpings were common.

Review Rating: 5

Date Published: 2016-09-12

Author Name: Donyell Envy Thomas

Review Body: Came out great. It was easy to make.

Review Rating:

Date Published: 2017-02-26

Author Name: Sandra Diaz

Review Body: Made this last weekend and it was a success. I will probably use regular chicken broth next time and not low sodium because I did add an abubdance of salt. My company loved the taste so I'll be making it again. Recipe was easy to follow.

Review Rating: 5

Date Published: 2016-09-24