Ingredients Chicken Chicken Pozole Verde 5.0 (1,732) 27 Reviews There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. By Anya von Bremzen Updated on February 22, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 1 hrs 15 mins Servings: 6 to 8 servings Ingredients 7 cups chicken stock or low-sodium broth 2 cups water 4 chicken breast halves on the bone, with skin 1 pound tomatillos, husked and halved 1 small onion, quartered 2 poblano chiles, cored, seeded, and quartered 2 jalapeños, seeded and quartered 4 large garlic cloves, smashed 1/2 cup chopped cilantro 1 tablespoon oregano leaves Salt and freshly ground black pepper 1 tablespoon vegetable oil 3 (15-ounce) cans of hominy, drained Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving Directions Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin. Skim and discard any fat from the cooking liquid and set the liquid aside. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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 sides. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. Rate it Print