This pozole verde recipe translates to a soupy stewy chicken dish made with posole or hominy. It’s a quick and easy rendition that takes an hour yet tastes authentic. The leftovers reheat awesomely, too.
This pozole verde recipe is based on one that appeared in Gourmet magazine years ago but has seen quite a lot of tweaks. The reality of the recipe is that it’s quick and easy, and leftovers reheat spectacularly for lunch at work the next day. As for the taste, suffice it to say, it tastes authentic as heck despite not requiring you to stand at the stove for hours on end. No complaints here.–Renee Schettler Rossi
Pozole Verde Recipe
- Quick Glance
- 25 M
- 1 H
- Serves 4
- 1/2 cup (65 grams) roasted, salted pepitas (hulled pumpkin seeds), plus more for garnish
- 1 teaspoon cumin seeds, toasted
- 2 tablespoons vegetable oil
- 10 ounces (280 grams) tomatillos (about 5 of varying sizes), husks removed and discarded, tomatillos rinsed and quartered
- 3 garlic cloves
- 1 large (8 to 10 ounces) yellow onion, roughly chopped, plus more for serving
- 1 jalapeño pepper, halved and seeded
- 1/2 cup (10 grams) chopped cilantro leaves, divided
- 1 to 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 2 1/2 to 3 cups (590 to 710 milliliters) homemade chicken stock or canned chicken broth
- 4 to 6 boneless, skinless chicken thighs (about 1 pound), thinly sliced
- One 15-ounce (430-gram) can hominy (posole or pozole), drained and rinsed
- Thinly sliced radishes, sliced avocado, chopped cilantro, lime wedges, diced onion, crumbled Cotija, and sour cream or crema, for serving
- 1. Toss the pepitas and cumin seeds in a spice grinder, coffee grinder, or blender and blitz until finely ground.
- 2. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. When the oil is hot but not smoking, add the tomatillos, garlic, onion, and jalapeño along with a pinch of salt. Cook, stirring occasionally, until everything is lightly charred, caramelized in places, and tender throughout, which should take 10 to 15 minutes.
- 3. Dump the charred vegetables in a food processor or blender along with 1/4 cup (5 grams) chopped cilantro and 1 teaspoon salt and purée until the desired consistency, whether chunky or smooth.
- 4. Return the pot to medium heat and add the remaining 1 tablespoon oil. Pour the purée into the pot and gently simmer, stirring frequently, until thickened, 5 to 7 minutes. Be sure to scrape the bottom of the pot to release the deeply flavored browned stuff clinging to the pot. Stir in the ground pepitas and cumin seeds along with the oregano and 1 cup (240 milliliters) stock. Bring to a simmer and then add the remaining 1 1/2 cups (360 milliliters) stock, chicken, and hominy. Cover partially and gently simmer for 20 minutes.
- 5. Stir in the remaining 1/4 cup (5 grams) chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. Some prefer pozole to be thick, like stew, but if you prefer it thinner, add more stock. Ideally you would let it cool, cover, and refrigerate it overnight or up to 3 days prior to rewarming over low heat and serving. Leftovers can be refrigerated for up to 1 week. Serve with the accompaniments.