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Chicken Pozole Verde Recipe

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3.8 from 56 reviews

Chicken Pozole Verde is a traditional Mexican stew featuring tender chicken thighs, tomatillos, and green chiles blended into a flavorful green sauce enriched with toasted pumpkin seeds. Served with hominy and fresh toppings like avocado, cabbage, and radishes, this comforting dish offers a perfect balance of tangy, spicy, and savory flavors.

Ingredients

For the Pozole Base:

  • ½ cup raw pumpkin seeds
  • 4 pounds bone-in, skin-on chicken thighs (1½–2 pounds total)
  • 1 pound tomatillos, husks removed and rinsed
  • Kosher salt and black pepper, to taste
  • 1 large white onion, roughly chopped
  • 3 fresh hot green chiles (such as jalapeño or serrano)
  • 2 large cloves garlic, crushed
  • 2 tablespoons dried Mexican oregano (or marjoram or regular dried oregano)
  • 4 cups low-sodium chicken broth
  • 1 bunch cilantro, divided (¾ cup chopped for blending, remaining for garnish)
  • 1 (25- to 28-ounce) can white hominy, drained
  • 1 lime, juiced

For Garnish:

  • Avocado, diced
  • Green cabbage, shredded
  • Radishes, thinly sliced

Instructions

  1. Toast Pumpkin Seeds: Place pumpkin seeds in a large Dutch oven or heavy-bottomed pot over medium heat. Toast while stirring occasionally until the seeds are fragrant, toasty, and start popping, about 4 minutes. Transfer them to a bowl and set aside.
  2. Brown the Chicken: Pat chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat the Dutch oven over medium-high heat and place chicken skin-side down. Cook until golden brown, about 6 to 8 minutes, then flip and brown the other side for about 4 minutes.
  3. Add Vegetables and Broth: To the pot with browned chicken, add tomatillos, chopped onion, green chiles, crushed garlic, oregano, 1 teaspoon salt, and 4 cups low-sodium chicken broth.
  4. Simmer the Stew: Bring the mixture to a boil over high heat, then reduce heat to low for a gentle simmer. Partially cover the pot and cook until the chicken is cooked through and vegetables start breaking down, about 35 to 40 minutes.
  5. Remove Chicken: Using tongs, transfer the chicken to a plate and let cool slightly.
  6. Strain Broth: Place a fine mesh sieve over a large bowl and pour the broth and liquid vegetables through it. Press on solids to extract as much liquid as possible. Skim off any grease floating atop the broth.
  7. Blend the Sauce: Transfer the strained solids to a blender. Add the toasted pumpkin seeds and ¾ cup roughly chopped cilantro leaves and tender stems. Blend until smooth to create the green sauce.
  8. Shred Chicken: Remove and discard the skin from the cooled chicken. Shred the meat from the bones and discard the bones.
  9. Combine and Finish Cooking: Return the green sauce, reserved broth, and shredded chicken to the Dutch oven. Stir in drained hominy and 3 tablespoons lime juice. Bring to a simmer and cook until the hominy plumps and becomes tender, about 10 minutes. Adjust salt and pepper to taste.
  10. Serve: Ladle the pozole into bowls and garnish with chopped cilantro, diced avocado, shredded cabbage, and thinly sliced radishes for a fresh, crunchy contrast.

Notes

  • Use bone-in, skin-on chicken thighs for richer flavor and tenderness.
  • If you prefer less heat, reduce the amount of fresh green chiles or remove seeds before adding.
  • Tomatillos provide the signature tangy flavor; make sure they are husked and rinsed well.
  • Toasted pumpkin seeds (pepitas) add a nutty depth to the broth and also help thicken the soup when blended.
  • Hominy can be found canned in most grocery stores; drain it well before adding.
  • This dish can be made a day ahead and reheated, allowing flavors to meld beautifully.

Find it online: https://justsosavory.com/chicken-pozole-verde-recipe/