Description
Pozole Verde brings together tender chicken, fresh tomatillos, and hominy for a comforting meal. With minimal prep and mouthwatering flavors, this dish is ideal for a quick dinner or a family gathering.
Ingredients
Scale
- 3 pounds bone-in, skin-on, chicken breasts
- cold water to cover (about 8 cups, see note 1)
- 1/2 small onion peeled and sliced
- 1 clove garlic
- 2 teaspoons salt
- 1/2 pound tomatillos husks removed and rinsed well (see note 2)
- 1 poblano chile stem removed (or serrano chile)
- 1 slice onion
- 1 clove garlic peeled
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon salt
- 2 cups water
- 2 (15.5-ounce) cans hominy drained and rinsed
- optional toppings: shredded cabbage, lime slices, minced fresh cilantro, sliced jalapeños, sliced radishes, diced avocado, and tostadas, for serving
Instructions
- Place chicken pieces and cold water in a Dutch oven or large stock pot.
- Bring to a boil over medium-high heat, then reduce to low and skim off any foam.
- Add sliced onion, garlic, and salt to the pot. Simmer gently for 1-2 hours until chicken is cooked through, allowing flavors to enhance.
- Remove chicken to a baking sheet or large bowl; discard bones. Reserve 4 cups of chicken broth by straining it through a fine-mesh strainer.
Notes
Feel free to customize toppings based on your preference.
For an even richer broth, consider simmering longer than an hour.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 1g
- Sodium: 1300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg