Pozole Verde Recipe


So what exactly is pozole verde? It’s a flavorful Mexican stew made with tomatillos, poblano peppers, shredded pork or chicken, hominy.

And it’s topped with fresh garnishes including chopped purple onion, cilantro, thinly sliced radishes, and a squeeze of fresh lime.

Gather together your ingredients: tomatillos, red onion, poblano peppers, garlic cloves, fresh cilantro, radishes, limes, chicken thighs, cumin, hominy, chicken broth, olive oil, and salt and pepper.

Set pre-heated oven to broil at 500 degrees. Broil tomatillos on top rack of oven for 8-10 minutes until tender and blistered.

Dice the onion, thinly slice the radishes, mince the garlic, cut the limes into wedges, and pick the cilantro leaves from the stems.

Cut the poblano pepper in half, discard the seeds, and then dice into 1/2 inch pieces.

Carefully remove the tomatillos from the oven and set them aside to cool. While tomatillos are cooling, prep the chicken thighs.

Heat 2 Tablespoons of oil in a large Dutch oven or pot on medium-high heat. Add chicken and cook until browned, approximately 5-7 minutes.

Add garlic, poblano peppers, and half of the diced onion. Cook until onion and peppers are fragrant and starting to brown.

Then add the broth, lower heat, and simmer for 5 minutes. Add chopped tomatillos and hominy into pot with pozole verde and simmer until hominy is warm.

Ladle chicken pozole verde into bowls and top with cilantro, diced onion, radishes, and a squeeze of lime.

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