Pozole Verde With Chicken

The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips. Recipe modified to work with meal prep and to be generally kick ass.

18 ingredients
6 steps
Added Oct 8, 2025
soup and stews mexican chicken meal prep

Ingredients

  • 1/4 cup olive oil
  • 1 yellow onion (large chopped)
  • 6 garlic cloves (sliced)
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano ((preferably Mexi), plus more for serving)
  • 4 pound boneless chicken breast
  • 2 jar Green Salsa
  • 1 1/2 pound tomatillos (husked, rinsed)
  • 4 poblano chiles
  • 3 serrano chiles
  • 2 Cubanelle peppers (or 2 more poblanos)
  • 1 long hot pepper
  • 2 white hominy (rinsed 30 oz total)
  • 1 Kosher salt (freshly ground pepper)
  • 2 cup cilantro leaves (with tender stems)
  • 1/2 red onion (very finely chopped)
  • 1 Lime slices (for serving)

Instructions

  1. 1

    Heat oil in a large heavy pot or Dutch oven over medium. Cook yellow onion and garlic, stirring occasionally, until very tender, 12–15 minutes. Add coriander, cumin, and ½ tsp. oregano and cook, stirring constantly, until very fragrant, about 1 minute. Add chicken stock to dutch oven

  2. 2

    Meanwhile, preheat oven to 425◦. Spread tomatillos, poblano chiles, serrano chiles, and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, 30–40 minutes. Let cool. While vegetables are roasting, make chicken.

  3. 3

    Liberally dust boneless chicken with salt and pepper. In large sauce pan sear each side over medium high heat for 2-3 min.. Lower heat to medium low, cover with green salsa. Heat covered for 15 minutes. Uncover and heat for 10 more minutes. Remove from pan, let sit for five minutes. Shred chicken and add back to sauce pan.

  4. 4

    Split open chiles and peppers and discard stems and seeds. Discard any skin that can be easily peeled off; otherwise, just leave it on. Reserve baking sheet. Purée tomatillos, chiles, and peppers in a blender until smooth. Stir purée into broth and bring to a simmer.

  5. 5

    Spread hominy in an even layer on reserved baking sheet and roast, tossing once, until lightly toasted, very fragrant, and just beginning to brown around edges of baking sheet, 12–18 minutes. Scrape into pot with broth.

  6. 6

    Simmer broth, uncovered and seasoning with salt and pepper as needed, until flavors meld and broth is rich tasting, about 20 minutes. Ladle ½ cup broth into blender. Add 2 cups cilantro and purée until smooth and very bright green, at least 1 minute. Stir chicken into broth and heat through, followed by cilantro purée. Season with salt, if needed.

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