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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Tender chicken, plump hominy, roasted tomatillos, smoky peppers, toasted pepitas, and bright lime come together in one deeply comforting Mexican green pozole. 🍲

Ingredients

• Chicken and broth 🍗
• 🍗 750 g boneless skinless chicken thighs or breasts (1⅔ lb)
• 🥣 1.5 litres chicken stock (6¼ cups / 51 fl oz)
• 🧅 ½ medium white onion
• 🧄 2 garlic cloves, lightly crushed
• 🌿 1 bay leaf
• 🌿 1 tsp dried Mexican oregano
• 🧂 1 tsp fine sea salt
• ⚫ ½ tsp ground black pepper
• Roasted verde base 🌿
• 🍏 700 g fresh tomatillos, husks removed and rinsed (1½ lb)
• 🌶️ 2 medium poblano peppers
• 🌶️ 2 jalapeño peppers
• 🧅 ½ medium white onion, cut into wedges
• 🧄 4 garlic cloves, unpeeled
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🎃 70 g raw pumpkin seeds (½ cup / 2.5 oz)
• 🌿 30 g fresh coriander, leaves and tender stems (1 packed cup / 1 oz)
• 🍋 45 ml fresh lime juice (3 tbsp / 1.5 fl oz)
• 🌿 1 tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🧂 ½ tsp fine sea salt
• For the pozole 🍲
• 🌽 800 g canned hominy, drained and rinsed (about 5 cups / 28 oz)
• 🌿 15 g fresh coriander, chopped (½ cup / 0.5 oz)
• 🍋 Juice of 1 lime
• 🧂 Fine sea salt, to taste
• ⚫ Ground black pepper, to taste
• To serve 🍽️
• 🥬 Finely shredded green cabbage
• 🌱 Thinly sliced radishes
• 🥑 Diced or sliced avocado
• 🧅 Finely chopped white onion
• 🌿 Fresh coriander
• 🌿 Dried Mexican oregano
• 🌶️ Sliced jalapeños
• 🍋 Lime wedges
• 🌽 Crispy tortilla strips or tortilla chips

Preparation

• 1 Cook the chicken 🍗 Place the chicken, stock, onion, crushed garlic, bay leaf, oregano, salt, and black pepper in a large covered pot. Bring to a gentle simmer and cook for 22–25 min, until the chicken is fully cooked and tender.
• 2 Roast the vegetables 🔥 While the chicken cooks, heat the oven to 230°C (450°F). Arrange the tomatillos, poblano peppers, jalapeños, onion wedges, and unpeeled garlic on a dark roasting tray. Drizzle lightly with olive oil.
• 3 Blister and char 🌶️ Roast for 18–20 min, turning the peppers once, until the tomatillos soften and develop dark blistered spots. The peppers should be charred in places and the onion lightly caramelized.
• 4 Toast the pepitas 🎃 Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 min, stirring frequently, until they begin to pop and smell nutty. Transfer them immediately to a plate.
• 5 Shred the chicken ✨ Transfer the cooked chicken to a plate and rest it for 5 min. Strain the broth and discard the cooked onion, garlic, and bay leaf. Shred the chicken into moist, bite-sized pieces.
• 6 Prepare the peppers 🫑 Allow the roasted vegetables to cool slightly. Peel the garlic and remove the pepper stems. Remove some or all of the pepper seeds for a milder pozole.
• 7 Blend the verde sauce 🌿 Add the roasted tomatillos, peppers, onion, garlic, toasted pepitas, coriander, lime juice, cumin, oregano, salt, and 350 ml of the reserved chicken broth to a blender. Blend until smooth and creamy but still naturally textured.
• 8 Build the pozole 🍲 Pour the verde sauce into the cleaned soup pot. Add the remaining chicken broth and hominy. Bring to a gentle simmer and cook uncovered for 15 min, stirring occasionally.
• 9 Add the shredded chicken 🍗 Return the chicken to the pot and simmer for another 8–10 min, until everything is hot and the broth becomes slightly thicker. Stir in chopped coriander and lime juice. 🔟 Taste and serve 🍋 Adjust the salt, pepper, and lime juice. Ladle the hot pozole into deep bowls and let everyone add cabbage, radishes, avocado, onion, coriander, oregano, jalapeños, tortilla strips, and extra lime.

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