Chicken pozole verde
65 min · 35 g protein · 338 cals / serving
A bright green pozole of charred tomatillos, poblano and jalapeño blended with cilantro into a tangy chicken broth, with shredded chicken and chewy hominy. The toppings are half the fun: crunchy cabbage, peppery radishes, a little avocado and a hard squeeze of lime.
Ingredients
Salsa verde
- 1 1/4 lb tomatillo, husked and rinsed
- 2 poblano peppers, seeded
- 2 jalapeño, seeded for mild
- 1 medium onion, quartered
- 5 cloves garlic
- 1 packed cup fresh cilantro
Pozole
- 7 cups chicken broth, low-sodium
- 1 2/3 lb chicken breast
- 1 tsp dried oregano, Mexican if you have it
- 1 tsp ground cumin
- 1 tsp salt
- 2 cans (15 oz each) hominy, drained and rinsed
Toppings
- 2 1/2 cups shredded cabbage
- 6 radishes, thinly sliced
- 1 small avocado, diced
- 2 limes lime juice, in wedges
- a handful fresh cilantro
Steps
- Heat the broiler. Spread the tomatillos, poblanos, jalapeños, onion and garlic on a foil-lined sheet and broil 8–10 minutes, turning once, until blistered and blackened in spots and the tomatillos are soft and juicy.
- Tip everything, with the juices, into a blender with the cilantro and blend until smooth.
- Bring the broth to a simmer in a large pot with the oregano, cumin and salt. Add the chicken and poach gently, covered, 18–20 minutes, until the thickest part reaches 165°F. Lift out and shred with two forks.
- Pour the green salsa into the broth, add the hominy and simmer 15 minutes so the flavors meld. Return the chicken, warm through and taste for salt and lime.
- Ladle into deep bowls and let everyone pile on cabbage, radishes, avocado and cilantro, with lime wedges to squeeze over.
Good to know
What is hominy?
Corn kernels treated with lime (the mineral) so they puff up and turn chewy with a gentle corn flavor. Look for cans near the beans or in the Latin aisle.
Can I make it in a slow cooker?
Yes. Broil and blend the salsa, then put everything except the toppings in the slow cooker on LOW for 6 hours or HIGH for 3. Shred the chicken and return it before serving.
Is it spicy?
Gently. Poblanos are mild and seeded jalapeños add just a little warmth. Leave the jalapeño seeds in, or add a third, if you like heat.
Per
- Calories
- 55
- Protein
- (43%)
- 6 g
- Fat
- (24%)
- 1 g
- Carbohydrates
- (34%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 280 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2030 kcal goes into the pot and 4544 g of ingredients comes out as about 3700 g of food: 55 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.