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Siempre Homemade

green chicken pozole verde

Cozy up with a bowl of warm green chicken pozole verde.

Total
70 min

Ingredients

  • 2 lbs chicken breast
  • 1 lb tomatillos ((about 12-14))
  • 110 oz can hominy (drained and rinsed)
  • 1 onion (divided)
  • 5-8 jalapeños
  • 8 cloves garlic (divided)
  • 1 tbsp oregano
  • 1/2 tsp cumin
  • 4 whole cloves
  • 1 tbsp pepper
  • 1 tbsp salt
  • 2 bay leaves
  • 1 tbsp chicken bouillon
  • salsa (prepared in step 4 by blending tomatillos, jalapeños, onion, garlic, spices, salt and pepper to taste)

Suggested toppings

  • cabbage (thinly sliced)
  • radishes (sliced)
  • onion (diced)
  • jalapeño (diced)
  • avocado
  • Mexican oregano
  • lime (fresh)

Directions

  1. 1

    Add the chicken, half the onion, bay leaves 3 garlic cloves and chicken bouillon to a large pot with water. Bring to a boil and simmer for 40 mins.

  2. 2

    After 40 mins, remove the chicken, shred and set aside.

  3. 3

    To the same pot of water add the tomatillos and jalapeños and cook for 10 mins until the tomatillos change color.

  4. 4

    Carefully remove the tomatillos and jalapeños and add to a large blender along with the other half of the onion, 5 garlic cloves, spices, salt and pepper to taste and blend until smooth

  5. 5

    Add the shredded chicken back to the pot along with the hominy, salsa, stir and simmer uncovered for another 20 mins. Taste for seasoning and adjust salt if needed.

  6. 6

    Serve with suggested toppings and enjoy.