A tangy, bright, and deeply satisfying pozole — made with tomatillos, shredded chicken thighs, and hominy. Great for a crowd and stretches into lunches for days.
Serves: 8
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeño peppers, halved
- 2 cloves garlic
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 6 cups broth
- 1 cup cilantro, stems and leaves
- 3 (15-ounce) cans white hominy, drained and rinsed
To serve
- 4 limes
- 1 bag sliced radishes
- 1 napa cabbage
- 1 bunch cilantro
- Fresh oregano
- Shredded mozzarella
- Tortilla chips
Directions
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high and cook uncovered for 15 minutes. Taste and adjust salt.
- Serve with fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Notes
Chicken: boneless or bone-in thighs stay juicier and have more flavor than breast. Tomatillos: fresh and firm bright green ones with papery husks give the tangiest flavor; canned works in a pinch — add them to the blender in step 3 rather than cooking them in step 1. Heat: keep jalapeño seeds in for more spice, or swap for Anaheim (milder) or serrano (hotter) peppers.