Authentic Mexican Green Pozole

Ingredients

• 2 lbs (900g) chicken thighs, boneless and skinless 2 lbs (900g) chicken thighs, boneless and skinless
• 2 cans (30 oz / 850g) hominy, drained and rinsed 2 cans (30 oz / 850g) hominy, drained and rinsed
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 tomatillos, husked and quartered 4 tomatillos, husked and quartered
• 2 poblano peppers, seeded and chopped 2 poblano peppers, seeded and chopped
• 2 jalapeno peppers, seeded and chopped 2 jalapeno peppers, seeded and chopped
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 bunch cilantro, stems removed 1 bunch cilantro, stems removed
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Toppings: sliced radishes, diced avocado, chopped cilantro, lime wedges Toppings: sliced radishes, diced avocado, chopped cilantro, lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, tomatillos, poblano peppers, and jalapeno peppers. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and add the hominy, chicken broth, cilantro, oregano, and cumin. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for an additional 10 minutes.
6. 6.
   Adjust the seasoning if needed. Serve the Green Pozole hot, garnished with sliced radishes, diced avocado, chopped cilantro, and lime wedges.

Treat your ingredients with care...

• Tomatillos — Remove the husks and rinse the tomatillos thoroughly before using to remove any stickiness.
• Poblano peppers — Roasting the peppers before chopping them will enhance their flavor and make them easier to peel.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno peppers.
• If you prefer a thicker consistency, blend a small portion of the soup and add it back to the pot.
• Serve the Green Pozole with warm tortillas or crusty bread for a complete meal.

Serving advice

Serve the Green Pozole in individual bowls, allowing guests to customize their toppings according to their preferences. Provide lime wedges on the side for squeezing over the soup to enhance the flavors.

Presentation advice

Garnish the Green Pozole with a vibrant array of toppings, arranging them in an appealing manner. The contrasting colors of the radishes, avocado, and cilantro will make the dish visually enticing.