Chicken Pozole Verde

Tender chicken thighs and hominy simmer in a bright, blended green sauce made with tomatillos, poblanos, cilantro, onion, and garlic.

Prep: 25 min · Cook: 55 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 2 15-ounce cans canned white hominy
• 1.5 pounds tomatillos
• 2 medium poblano peppers
• 1 medium yellow onion
• 4 whole garlic cloves
• 1 packed cup fresh cilantro
• 6 cups chicken broth
• 2 tablespoons canola oil
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice

Cooking instructions

1. Drain and rinse the hominy. Remove the husks and rinse the tomatillos. Halve the tomatillos and poblanos, peel the onion and garlic, and roughly chop the onion. (about 10 min)
2. Bring a large pot of water to a boil. Add the tomatillos and poblanos, cook for 5 minutes until softened, then drain. Transfer them to a blender with the onion, garlic, cilantro, 1 cup of broth, cumin, and 1 teaspoon of the salt. Blend until smooth, working in batches if needed. (about 10 min) — Boiling
3. Heat the oil in the same pot over medium-high heat. Season the chicken thighs with the remaining 1 teaspoon salt. Add the chicken and brown for 3 minutes per side; it does not need to be cooked through. (about 8 min) — Medium-high heat
4. Pour the green sauce into the pot and bring it to a simmer, scraping up any browned bits. Add the remaining 5 cups broth and the drained hominy. (about 5 min) — Simmer
5. Reduce the heat to medium-low, cover partially, and simmer for 25 to 30 minutes, turning the chicken once, until it is tender and reaches at least 165°F in the thickest part. (about 30 min) — Medium-low heat
6. Transfer the chicken to a plate and shred it with two forks. Return it to the pot, stir in the lime juice, and simmer uncovered for 2 minutes. Taste and adjust salt before serving. (about 7 min) — Simmer