Name: Green Pozole with Chicken
Prep time: 5 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican or Southwestern
Ingredients: 10 cups good chicken (or turkey) stock, divided (see note below); about 1 1/2 cups cooked chicken, shredded (instructions below to cook if needed); 1 1/2 pounds tomatillos, husked and rinsed; 4 jalapenos; 2 poblanos; 2 small onions, halved skin on; 8 cloves garlic, peels removed; about 1 1/4 cups cilantro, divided (about 3/4 cup leaves and tender stems to be pureed, about 1/2 cup leaves reserved for garnish) (See note, below); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 3 15-ounce cans golden or white hominy, rinsed; salt (around a teaspoon) to taste; Suggested Garnishes: reserved cilantro leaves, thinly sliced red or white onion, thinly sliced red and green cabbage, thinly sliced radish, sliced jalapenos, avocado cubes, cojita cheese, fried or baked tortilla strips, and lime wedges; If cilantro is not an option, replace it with parsley, but add it to the broth by taste.; It’s never a bad idea to have a little extra broth on hand to add to the soup if it is too thick for your taste.)

Green Pozole with Chicken

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Author: mollie kirby
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 to 10 servings 1x
Category: Soup
Cuisine: Mexican or Southwestern

Ingredients

Scale

10 cups good chicken (or turkey) stock, divided (see note below)
about 1 1/2 cups cooked chicken, shredded (instructions below to cook if needed)
1 1/2 pounds tomatillos, husked and rinsed
4 jalapenos
2 poblanos
2 small onions, halved skin on
8 cloves garlic, peels removed
about 1 1/4 cups cilantro, divided (about 3/4 cup leaves and tender stems to be pureed, about 1/2 cup leaves reserved for garnish) (See note, below)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
3 15-ounce cans golden or white hominy, rinsed
salt (around a teaspoon) to taste
Suggested Garnishes: reserved cilantro leaves, thinly sliced red or white onion, thinly sliced red and green cabbage, thinly sliced radish, sliced jalapenos, avocado cubes, cojita cheese, fried or baked tortilla strips, and lime wedges

Notes:

If cilantro is not an option, replace it with parsley, but add it to the broth by taste.
It’s never a bad idea to have a little extra broth on hand to add to the soup if it is too thick for your taste.)

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Instructions

First, Prepare the Green Salsa:

Preheat oven to 425 degrees F.

On a large rimmed sheet pan covered with foil (for easy cleanup), spread out tomatillos, jalapenos, poblanos, and onion halves, cut side down. Scatter peeled garlic between the vegetables.

Roast, tossing once or twice and turning as needed until the garlic is lightly browned, the tomatillos are tender and charred in spots, and the poblanos are blistered, about 25 minutes. If necessary, turn on the broiler at the end.

As the garlic and vegetables are done, remove each as needed, continuing to roast the rest. Place the poblanos in a dish as they finish, covered, to steam.

Working over a container (or the sheet pan) to catch any juices, peel and discard skins on chiles (it’s fine if some of them are stuck to the chiles; no need to be perfect). Split open and discard stems and seeds. Remove the stems from jalapenos, and if desired (for less heat), remove the seeds. Remove the onion skin.

Purée tomatillos, jalapenos, poblanos, onion, garlic, and 3/4 cup cilantro in a blender, along with any juices from the vegetables and about a cup of the broth.

For the Pozole:

Bring the remaining nine cups broth to a simmer. Add the Green Salsa, along with the coriander, cumin, and oregano. Simmer, uncovered, until flavors are blended, about 20 minutes. Stir chicken and hominy into the simmering broth and heat through. Season with salt to taste.

Serve Pozole as is with the suggested garnishes or add your favorites.

To Cook Chicken:

May be prepared up to 3 days ahead. Add about 1 1/2 pounds of boneless chicken thighs or breasts or about 2 pounds of bone-in to the chicken broth in a good-sized pot. Bring up to a gentle simmer and simmer lightly for about 20 minutes (may need a little longer for bone-in) or until tender when pierced with a fork. Best results are had by allowing to cool in the broth, but if time doesn’t allow, just move forward. Remove the chicken and shred into bite-sized pieces, discarding skin, bones or any undesirable bits. Store broth and chicken separately until ready to use.

Find it online: https://frugalhausfrau.com/2025/10/11/green-pozole-with-chicken/