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:
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Prep Time: 40 mins
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Cook Time: 45 mins
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Total Time: 2 hours
Serves/Yield: 8 large servings (2 cups)
Ingredients:
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¼ cup olive oil
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1.5 lbs of tomatillos, husks remove and halved(about 16)
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6 poblano chiles, stemmed, seeded and roughly chopped
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2 serrano chiles, stemmed, seeded and roughly chopped
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1 large yellow onion, chopped
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8 whole peeled garlic cloves
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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2 tsp kosher salt (morton)
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1 cup Mexican lager, like Modelo, or water
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12 cups of unsalted chicken broth (recommended: 3 boxes of College In), separated
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3 15 oz cans white hominy, rinsed and drained
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5 cups shredded chicken (from roughly 1 medium sized rotisserie chicken)
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1.5 cups cilantro, chopped (about 1 bundle)
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Lime, shaved cabbage and radish, and rice to serve
Instructions:
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Heat olive oil in heavy bottomed stock pot or dutch oven over medium high heat
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Add tomatillos and peppers, stirring occasionally, until softened, about 10 minutes
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Remove and reserve the pepper mixture and add garlic, onion, cumin, coriander, and salt to the pot.
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Saute for for 2-3 minutes until the mixture has browned and excess liquid is absorbed
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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
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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.
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Adjust salt to taste. Garnishes are great and options include thinly sliced radishes, cabbage, lime, sliced avocado, and fried tortilla strips.
