Pozolé Verde Recipe

Rinse chicken thighs and place them in a large heavy-bottomed pot. Add halved white onion, 4 garlic cloves, bay leaves, 8 cups chicken stock (or water), 2 tsp salt, and 1 tsp black pepper.

Bring to a gentle boil over medium-high heat. Skim any foam that rises to the surface with a spoon, then reduce heat to maintain a gentle simmer.

Cover and simmer until chicken is very tender and cooked through, about 35–40 minutes. If using dried hominy, cook it separately according to package instructions until tender, then drain and add to the pot during the last 20–30 minutes of simmering; if using canned hominy, rinse and add it to the simmering broth during the last 10–15 minutes to heat through and absorb flavor.

Once the chicken is cooked, remove the thighs to a bowl and let cool slightly. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding solids (reserve bay leaves if desired). Return the clear broth to the cooking pot.

Shred the chicken meat, discarding skin and bones. Set aside about 3 cups shredded chicken to return to the soup and reserve any extra for another use.

Prepare tomatillos: trim stems, rinse to remove stickiness. Place tomatillos and whole peppers on a rimmed baking sheet, brush lightly with 1 tbsp oil, and roast under a hot broiler or in a 450°F (230°C) oven until they blister and blacken slightly, about 8–12 minutes, turning once. Alternatively, you can boil tomatillos and peppers for 8–10 minutes until soft.

Transfer the roasted (or boiled) tomatillos and peppers to a blender. Add 0.5 cup chopped white onion, 2 garlic cloves, 1 cup packed cilantro, 1 tbsp parsley (if using), 1.5 tsp salt, and 0.5 tsp ground cumin. Purée until very smooth. Taste and adjust salt and heat as needed. If the sauce is too thick, add 2–4 tbsp of the reserved warm broth to reach a pourable consistency.

Heat a small skillet over medium heat and add a teaspoon of oil. Pour in the blended green sauce and simmer gently for 5 minutes to deepen the flavors and cook raw garlic/onion flavor. Stir occasionally. Remove from heat.

Stir the warmed green sauce into the strained broth. Bring the combined soup to a gentle simmer. Taste and adjust seasoning with additional salt if needed (start with an extra 0.5 tsp if necessary).

Add the shredded chicken and hominy (if not already added) to the simmering green broth. Simmer gently for 10–15 minutes so flavors meld and the hominy is heated through.

If the soup looks too thin, simmer uncovered for a few minutes to reduce slightly. If too thick, add up to 1 cup additional stock or water to reach desired consistency.

Ladle pozolé verde into bowls. Offer garnishes family-style: shredded cabbage or lettuce, thinly sliced radishes, chopped white onion, chopped cilantro, avocado, lime wedges, and a sprinkle of dried oregano. Let each person garnish their bowl to taste.

For extra heat, add crushed red pepper flakes or extra chopped serrano on the side. Serve with warm corn tortillas or tostadas if desired.