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Chicken Pozole Verde

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Equipment List


  • 8 qt stockpot
  • Blender or food processor
  • Collander

Ingredients


  • 2 Tbsp olive oil
  • 1 lb tomatillos
    - husked and halved
  • 1 small onion
    - quartered
  • 2 poblano chiles
    - cored, seeded and quartered
  • 2 jalapenos
    - optional if you like heat
  • 4 garlic cloves
  • 1/2 c cilantro
    - chopped
  • 7 c chicken stock
  • 3-4 chicken breast fillets
    - season with salt and pepper
  • 1 can hominy
    - drained (15 oz can)
  • salt
    - to taste
  • pepper
    - to taste
  • Garnish
    • Cabbage
      - finely sliced
    • radishes
      - sliced
    • onion
      - chopped
    • avocado
      - diced
    • lime wedges
    • tortilla chips or fresh tortilla

Preparation Instructions


  • Measure and prepare ingredients. Set aside.
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  • In a collander, rinse the hominy.
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  • Cut ingredients.
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  • Have blender or food processor nearby because you will be blending seared tomatillos, poblanos, onion garlic and cilantro during the recipe.
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  • In recipe you will be shredding chicken too.
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Cooking Instructions


  • Preheat to 391°F
  • Add 2 Tbsp olive oil to pan
  • Add onions, tomatillos, poblano and jalapenos
  • Stir ingredients
  • Stir ingredients
  • Remove skillet from stovetop and replace with stock pot
  • While stovetop is heating up, place tomotillos, poblano, jalapeno, onion plus cilantro and lime juice in the blender. Blend till smooth. Set aside.
  • Add 3-4 chicken breast fillets to pan
  • Flip ingredients
  • Add 7 c chicken stock to pan
  • Bring to a boil
  • Take out the chicken and shred it. Set aside.
  • Add 1 can hominy to pan
  • Add shredded chicken
  • Bring to a boil
  • Remove from heat.

Finishing Instructions


  • Serve in a bowl.
  • Garnish with cabbage, avocado, cilantro, onion, radish, tortilla chips, tortillas and/or lime wedges.