Description
A vibrant Mexican-inspired green stew made with tangy tomatillos, tender shredded chicken, and hearty hominy simmered in a bright, flavorful broth.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 (25-ounce) cans white hominy, drained and rinsed
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers
- 1–2 serrano peppers, stemmed
- 1 large yellow onion
- 4 garlic cloves
- 1 cup fresh cilantro leaves
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- Thinly sliced radishes
- Shredded green cabbage
- Diced avocado
- Chopped white onion
- Fresh lime wedges
- Tortilla chips or tostadas
Instructions
- Simmer chicken with broth, bay leaves, and half the onion until tender enough to shred.
- Remove chicken, shred, and set aside while keeping broth warm.
- Roast tomatillos, poblanos, serranos, garlic, and remaining onion until blistered.
- Blend roasted vegetables with cilantro into a smooth green sauce.
- Pour blended sauce into the broth and stir well.
- Add hominy, cumin, oregano, salt, and pepper, then return shredded chicken to the pot.
- Simmer until flavors meld and broth thickens slightly.
- Serve hot with cabbage, radishes, avocado, onion, lime, or tortilla chips.
Notes
- Adjust spice level by adding or removing serrano seeds.
- Pozole thickens as it cools; add broth when reheating if needed.
- For meal prep, prepare the green sauce and shredded chicken ahead of time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 780
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 28
- Cholesterol: 78