Authentic Chicken Pozole Verde Recipe

Pozole Verde

For the Soup:

• 16 cups water
• 2 bay leaves
• Salt, to taste
• 2 lbs chicken breasts (bone-in or boneless; bone-in adds more flavor)
• 8–10 tomatillos, husks removed and washed
• 1 poblano pepper, halved and seeds removed
• 1 Anaheim pepper, halved and seeds removed
• 1 jalapeño, stem removed (leave seeds for more heat)
• 6 garlic cloves, whole
• 1 white or yellow onion, quartered
• 30 oz hominy, drained and rinsed
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1½ tbsp chicken bouillon (or 1½ tbsp chicken base)
• ¼ cup chopped epazote or radish greens (or additional cilantro)
• ¼ cup chopped cilantro

For Garnish:

• Finely shredded cabbage
• Diced onion
• Sliced radishes
• Lime wedges
• Additional chopped cilantro or chopped oregano (optional)

1. In a large pot, combine 16 cups water, bay leaves, 1 tsp salt, and the chicken breasts. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to a gentle simmer and cook about 20 minutes, or until the chicken is tender and cooked through.
3. Remove the chicken from the pot and set aside to cool slightly. Keep the broth in the pot; this will be your soup base.
4. When the chicken is cool enough to handle, shred it into bite-sized pieces and set aside.
5. While the chicken cooks, roast the tomatillos, jalapeño, poblano, Anaheim pepper, onion, and garlic in a dry skillet over medium heat. Turn the vegetables occasionally and remove each item as it becomes lightly charred and tender—about 10–15 minutes total.
6. Transfer the roasted vegetables to a blender. Add the chopped epazote (or radish greens) and chopped cilantro. Pour in about 1 cup of water to help blend.
7. Blend on high until the green sauce is completely smooth. If you prefer a smoother broth, pass the sauce through a fine-mesh sieve and press with the back of a spoon.
8. Pour the blended green sauce into the pot with the reserved chicken broth and stir to combine.
9. Add the shredded chicken, hominy, dried oregano, ground cumin, and chicken bouillon. Stir well and bring the mixture to a gentle boil.
10. Once boiling, reduce the heat and simmer uncovered for about 20 minutes to allow the flavors to meld and the hominy to heat through.
11. Taste the pozole and adjust seasoning with salt or a splash of broth as needed.
12. Ladle the pozole into bowls and top with shredded cabbage, diced onion, radish slices, and a squeeze of fresh lime. Serve hot.

• Use bone-in chicken (thighs or breasts) for a richer, more flavorful broth. Remove bones after cooking and shred the meat.
• If you prefer more heat, add an extra jalapeño or a Serrano pepper when blending the sauce; remove seeds for milder heat.
• Epazote adds a traditional herbal note; if unavailable, radish greens or extra cilantro work well as substitutes.
• Pozole often tastes better the next day after flavors have had time to develop. Reheat gently on the stove, adding a splash of water or broth if needed.
• For a vegetarian version, replace chicken with roasted mushrooms or jackfruit and use vegetable broth; omit chicken bouillon or replace with vegetable base.
• To achieve a silky broth, strain the blended sauce through a fine-mesh sieve before adding it to the pot.
• Leftovers store well in the refrigerator for 3–4 days or can be frozen for up to 2 months. Thaw and reheat slowly on the stovetop.