How to make THE BEST Authentic Mexican Pozole Verde

Ingredients

• 1/2 whole Chicken (bone‑in, cut into large pieces for broth)
• 2 Poblano Peppers (roasted, peeled, seeded, chopped)
• 1 Anaheim Pepper (roasted, peeled, seeded, chopped)
• 1 medium Onion (diced)
• 6 cloves Garlic (minced)
• 12 Tomatillos (husked and rinsed)
• 2 Bay Leaf
• 1 teaspoon Olive Oil (for sautéing the blended sauce)
• 1 can (15 oz) White Hominy (drained; use half (about 1.5 cups) for this recipe)
• 1 tablespoon Chicken Bouillon (Knorr or similar brand)
• 1 teaspoon Mexican Oregano (optional, adds authentic flavor)
• 2 stalks Green Onions (sliced, optional garnish)
• 1 Serrano Pepper (optional, sliced for extra heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Roast the Peppers

   Place the poblanos and Anaheim pepper directly over an open flame or under a broiler, turning until the skins are charred and blistered. Transfer to a bowl, cover with a clean kitchen towel for 5 minutes, then peel, seed, and chop.

   Time: PT10M

2. Start the Chicken Broth

   In a large stockpot, combine the chicken pieces, diced onion, minced garlic, 1 bay leaf, and enough cold water to fully cover (about 10 cups). Add a pinch of salt. Bring to a rapid boil over medium‑high heat.

   Time: PT15M

3. Simmer the Broth

   Reduce heat to low, partially cover, and let the broth simmer for 45 minutes. Occasionally skim the surface for foam and impurities.

   Time: PT45M

4. Blend the Green Sauce

   While the broth simmers, place the roasted poblanos, roasted Anaheim pepper, tomatillos, and 1 tsp olive oil into the blender. Blend until smooth.

   Time: PT5M

5. Sauté the Sauce

   Heat a skillet over medium heat, add the blended sauce, and cook, stirring, for 5 minutes until the raw flavor dissipates.

   Time: PT5M

   Temperature: Medium

6. Shred the Chicken

   Remove the chicken pieces from the broth. Let cool slightly, then pull the meat off the bones, discarding skin and bones. Set the shredded meat aside.

   Time: PT5M

7. Combine Sauce, Hominy, and Seasonings

   Return the pot to medium‑high heat. Stir in the sautéed green sauce, half a can of drained white hominy, chicken bouillon, the second bay leaf, and optional Mexican oregano and serrano pepper. Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high

8. Final Simmer

   Reduce heat to low and simmer for 30–45 minutes, allowing flavors to meld. Add the shredded chicken back into the pot during the last 10 minutes. Stir in sliced green onions just before serving.

   Time: PT35M

9. Serve

   Ladle the hot pozole into bowls. Offer extra lime wedges, chopped cilantro, and additional sliced green onions on the side.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g