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One Pot Chicken Pozole

One Pot Chicken Pozole

This vibrant, tangy Chicken Pozole Verde is your new go-to for effortless entertaining. Bursting with bold flavors from fresh tomatillos, pablonos, and herbs, it brings all the soul of traditional pozole without the usual all-day commitment.

By leaning on shredded rotisserie chicken and store-bought stock, it comes together in under an hour — no simmering whole chickens or washing a pile of pans required. It's all made in a single pot, making prep and cleanup a breeze. The result? A deeply flavorful, hearty stew that tastes like you spent hours in the kitchen. Bonus: it’s even better the next day, making it a perfect make-ahead option for casual gatherings or cozy nights in.

 

 

Time & Yield:

  • Prep Time: 40 mins

  • Cook Time: 45 mins

  • Total Time: 2 hours

Serves/Yield: 8 large servings (2 cups)

Ingredients:

  • ¼ cup olive oil 

  • 1.5 lbs of tomatillos, husks remove and halved(about 16)

  • 6 poblano chiles, stemmed, seeded and roughly chopped

  • 2 serrano chiles,  stemmed, seeded and roughly chopped

  • 1 large yellow onion, chopped

  • 8 whole peeled garlic cloves

  • 1 tablespoon ground cumin 

  • 1 tablespoon ground coriander 

  • 2 tsp kosher salt (morton)

  • 1 cup Mexican lager, like Modelo, or water

  • 12 cups of unsalted chicken broth (recommended: 3 boxes of College In), separated

  • 3 15 oz cans white hominy, rinsed and drained

  • 5 cups shredded chicken (from roughly 1 medium sized rotisserie chicken)

  • 1.5 cups cilantro, chopped (about 1 bundle)

  • Lime, shaved cabbage and radish, and rice to serve

 Instructions:

  • Heat olive oil in heavy bottomed stock pot or dutch oven over medium high heat

  • Add tomatillos and peppers, stirring occasionally, until softened,  about 10 minutes 

  • Remove and reserve the pepper mixture and add garlic, onion, cumin, coriander, and salt to the pot. 

  • Saute for for 2-3 minutes until the mixture has browned and excess liquid is absorbed

  • Deglaze the pan with 1 cup Mexican lager or water, scraping up the browned bits from the bottom of the pan. Simmer for 2-3 minutes or until slightly thickened

  • Add back the peppers, cilantro, and chicken broth. Blend with an immersion blender until smooth, add the hominy and chicken, then return to a simmer over medium heat for another 10 - 15 mins. 

  • Adjust salt to taste. Garnishes are great and options include thinly sliced radishes, cabbage, lime, sliced avocado, and fried tortilla strips.

 

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