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a bowl of green tomatillo chicken broth with shredded chicken, large white hominy kernels and a modest amount of shredded cabbage and radish slices on top
Melissa Hart

Chicken Pozole Verde

Tomatillos give the green broth a tart edge that holds up to the chicken and hominy. Char them with the onion before blending so the soup has more depth than a pot of boiled green vegetables. The cabbage and radish are modest toppings added at the bowl, where their crunch meets the soft corn kernels. Keep enough broth in the pot that the hominy can move freely around the shredded chicken.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb tomatillos husks removed and fruit washed
  • 1 medium white onion quartered
  • 1 jalapeno stemmed and seeded
  • 3 garlic cloves peeled
  • 1/2 cup loosely packed cilantro leaves and tender stems
  • 6 cups low-sodium chicken broth divided
  • 1 tbsp neutral oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 cans white hominy 15 oz each, drained and rinsed
  • 1 tsp ground cumin
  • 3/4 tsp fine salt
  • 1 cup finely shredded green cabbage
  • 1/2 cup thinly sliced radishes
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the broiler and place tomatillos, onion, jalapeno and garlic on a rimmed baking sheet. Broil for 8 to 10 minutes, turning once, until softened with dark patches; watch the garlic and remove it early if browned.
  2. Blend the roasted vegetables with cilantro and 1 cup broth until mostly smooth. Heat oil in a large soup pot and cook the green mixture for 3 minutes, stirring.
  3. Add remaining broth, chicken, cumin and salt. Simmer gently for 20 to 25 minutes until the chicken reaches 165°F, then remove the meat to shred.
  4. Add hominy and simmer for 10 minutes. Return the shredded chicken and stir in lime juice.
  5. Divide among bowls and add the measured cabbage and radish slices evenly just before serving.