Chicken Pozole Verde with Tomatillos and Hominy
A tangy Mexican chicken and hominy soup with tomatillo-poblano salsa verde.
Chicken posole verde is a bright Mexican hominy soup with green chiles, tomatillos and fresh herbs. The source mistranslates cilantro as parsnip and muddles tomatillos with cocktail tomatoes, so this version uses tomatillos and a poblano chile for a recognisable green broth. Simmer chicken gently in stock, shred it, then blend charred tomatillos with onion, poblano and cilantro. Hominy adds its characteristic chewy bite. Cook until the chicken reaches 74°C (165°F), then finish each bowl with cabbage, radishes, lime and cheese. Put chicken, stock, half the onion and one garlic clove in a pot. Bring to a gentle simmer and cook 18 to 25 minutes until chicken reaches 74°C (165°F). Transfer chicken to a plate; strain and reserve stock.
Recipe card
Chicken Pozole Verde with Tomatillos and Hominy
Equipment: Dutch oven, blender, rimmed baking sheet, thermometer, knife
Ingredients
Instructions
Poach chicken
Put chicken, stock, half the onion and one garlic clove in a pot. Bring to a gentle simmer and cook 18 to 25 minutes until chicken reaches 74°C (165°F). Transfer chicken to a plate; strain and reserve stock.
Char green vegetables
Meanwhile broil or dry-roast tomatillos, poblano and remaining onion, turning until blistered and softened, about 8 to 12 minutes. Cool poblano, peel off loose skin and remove seeds.
Blend salsa
Blend tomatillos, poblano, roasted onion, remaining garlic and cilantro with a splash of reserved stock until mostly smooth.
Cook broth
Heat oil in the pot. Add salsa and cook 5 to 7 minutes, stirring, until it darkens slightly. Add reserved stock, hominy, cumin, salt and pepper. Simmer 15 minutes.
Shred and finish
Shred chicken into bite-size pieces and return to the pot. Simmer 5 minutes; check seasoning.
Serve
Ladle into bowls with cabbage, radishes, lime and queso fresco.
How to tell when it is ready
Chicken reaches 74°C (165°F); hominy is tender and the broth tastes tangy, savoury and gently spicy.
Tips
- Roast tomatillos until softened, not black throughout.
- Rinse canned hominy to remove excess packing liquid.
- Keep garnishes separate until serving.
- Blend carefully while vegetables are warm, not boiling hot.
Troubleshooting
- If broth is too sharp, simmer longer and add a pinch of sugar only if needed.
- If salsa is too hot, add more stock and hominy.
Substitutions
- Use chicken breast, reducing poaching time and checking temperature.
- Use vegetable stock and beans instead of chicken for a vegetarian soup.
Variations
- Use a jalapeño instead of poblano for more heat.
- Add oregano with the cumin.
Serving suggestions
- Serve with warm corn tortillas.
- Add sliced avocado.
- Offer extra lime and cabbage.
- Set out tortilla chips for crunch.
Make ahead
Prepare suitable components ahead and store them safely. Cool leftovers promptly and refrigerate in a shallow covered container up to 3 days. Reheat until steaming.
Storage
Cool leftovers promptly and refrigerate in a shallow covered container up to 3 days. Reheat until steaming.
Food safety
Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours.
Frequently asked questions
Can I use canned salsa verde?
Yes. Use about 350 g prepared salsa verde and simmer it in the pot before adding stock; adjust salt because brands vary.
How should I store chicken posole verde with tomatillos?
Cool leftovers promptly and refrigerate in a shallow covered container up to 3 days. Reheat until steaming.
Serve with warm corn tortillas. Cool leftovers promptly and refrigerate in a shallow covered container up to 3 days. Reheat until steaming.
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