Mexican Pozole Verde with Chicken and Hominy

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 5 cups low-sodium chicken broth
• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, seeded
• 1 small white onion, quartered
• 4 garlic cloves
• 1 jalapeño, seeded
• 1 packed cup cilantro leaves and tender stems
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 2 cans white hominy, drained and rinsed
• 2 cups shredded cabbage
• Radish slices, lime wedges, kosher salt and black pepper

Steps

1. Broil tomatillos, poblanos, onion, garlic and jalapeño on a lined sheet pan, turning once, until blistered and softened, 10 to 12 minutes.
2. Bring broth to a gentle simmer in a Dutch oven. Add chicken, cover, and cook until the thickest piece reaches 165°F, about 14 minutes. Transfer chicken to a plate and shred.
3. Blend the roasted vegetables with cilantro, oregano, cumin and 1 cup of the broth until smooth; use caution with the hot liquid.
4. Pour the green sauce into the pot with the remaining broth and hominy. Simmer 15 minutes, then return the shredded chicken and season with salt and pepper.
5. Ladle into bowls and let everyone add cabbage, radishes and lime just before eating.

Allergen note: No major allergens are expected; check packaged broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.