Green Chicken Pozole (Pozole Verde)

Ingredients

• 2 pieces Poblano Peppers (roasted, skin removed)
• 3 pieces Jalapeño Peppers (roasted, skin removed)
• 11 ounces Tomatillos (boiled, peeled)
• 3 tablespoons Pumpkin Seeds (toasted)
• 6 pounds Whole Chicken (spatchcocked, bones kept for broth)
• 2 teaspoons Kosher Salt (for initial seasoning)
• 2 tablespoons Kosher Salt (for final seasoning, adjust to taste)
• 16 cups Water (for broth, plus extra for sauce)
• 1 medium White Onion (cut in half, added to broth)
• 1 head Garlic (cut in half, added to broth; additional 4 cloves used in sauce)
• 3 sprigs Fresh Yerba Buena (added to broth for aroma)
• 4 pounds Hominy (added to broth; 1 cup reserved for sauce)
• 4 pieces Green Onions (hairs removed, roughly chopped for sauce)
• 4 cups Spinach (fresh, added to sauce)
• 1.5 ounces Radish Leaves (fresh, added to sauce)
• 0.5 bunch Cilantro (fresh, added to sauce)
• 4 pieces Garlic Cloves (peeled, added to sauce)
• 0.5 teaspoons Whole Cumin Seeds (added to sauce)
• 0.5 teaspoons Whole Black Peppercorns (added to sauce)
• 2 teaspoons Dried Mexican Oregano (added to sauce)
• 6 pieces Pasote Leaves (optional, added for aroma)
• 5 tablespoons Avocado Oil (for browning chicken and cooking sauce)

Instructions

1. Gather Ingredients

   Wash all produce, measure spices, and set out equipment.

   Time: PT5M

2. Roast Peppers

   Heat a comal over medium‑high heat. Place the poblano and jalapeño peppers on the surface and turn constantly until the skins are charred and blistered on all sides, about 7 minutes.

   Time: PT7M

3. Steam Peppers

   Transfer the roasted peppers to a plate, cover tightly with plastic wrap and let steam for 5 minutes; this loosens the skins.

   Time: PT5M

4. Peel and Seed Peppers

   Using kitchen gloves, peel off the skins, remove stems, seeds, and any remaining membranes.

   Time: PT5M

5. Boil Tomatillos

   Place the tomatillos in a pot, cover with water and bring to a boil over medium‑high heat.

   Time: PT5M

6. Simmer Tomatillos to Pale Green

   Reduce heat to medium‑low and simmer until the tomatillos lose their bright green color and turn a pale green, about 5 minutes. Do not let them burst.

   Time: PT5M

7. Toast Pumpkin Seeds

   In a clean skillet over medium heat, add the pumpkin seeds and stir constantly until they turn golden brown, about 3 minutes.

   Time: PT3M

8. Spatchcock Chicken

   Place the whole chicken breast‑side down. Using poultry shears, cut along both sides of the backbone and remove it. Flip the bird, press down firmly on the breast to flatten. Season all sides with 2 teaspoons kosher salt.

   Time: PT10M

9. Brown Chicken

   Heat 3 tablespoons avocado oil in the large stockpot over medium‑high heat. Add the spatchcocked chicken, skin side down, and brown until golden, then flip and brown the other side, about 8 minutes total.

   Time: PT8M

10. Add Broth Ingredients and Simmer

    Pour in enough water to cover the chicken (about 16 cups). Add the halved onion, halved garlic head, 3 sprigs yerba buena, and the 4 pounds hominy. Bring to a boil, then lower to a gentle simmer and cook for 30 minutes until the chicken is cooked through.

    Time: PT30M

11. Chop Sauce Vegetables

    Roughly chop the green onions, spinach, radish leaves, and cilantro. Peel the 4 garlic cloves for the sauce.

    Time: PT10M

12. Blend Green Sauce

    In the blender, combine toasted pumpkin seeds, the boiled tomatillos, peeled roasted peppers, 1 cup hominy, chopped greens, garlic cloves, ½ teaspoon whole cumin, ½ teaspoon whole black peppercorns, 2 teaspoons dried Mexican oregano, and 2 cups water. Blend until completely smooth, about 5 minutes.

    Time: PT5M

13. Cook Sauce

    In the small saucepan, heat 2 tablespoons avocado oil over medium heat. Add the blended sauce, stir, then add an additional cup of water and the optional 6 pasote leaves. Bring to a boil, then simmer gently for 5 minutes.

    Time: PT5M

14. Combine Sauce with Broth

    Pour the cooked green sauce into the large pot with the chicken broth. Stir to combine and let it simmer on low heat for 10 minutes.

    Time: PT10M

15. Shred Cooked Chicken

    Remove the chicken from the pot and let it cool slightly. Using a stand mixer with the paddle attachment (or two forks), shred the meat into bite‑size pieces, discarding skin and bones.

    Time: PT5M

16. Return Chicken to Pot and Simmer

    Add the shredded chicken back to the pot, stir to coat with sauce, and simmer for an additional 5 minutes.

    Time: PT5M

17. Final Seasoning

    Taste the pozole and stir in 2 tablespoons kosher salt (or to taste).

    Time: PT2M

18. Serve

    Ladle pozole into bowls and garnish with Mexican oregano, diced onion, sliced serrano, shredded cabbage, avocado slices, radish slices, a squeeze of lime, and tostadas on the side.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

22g

Carbohydrates

44g

Fat

14g

Fiber

5g

Ingredient Substitutions

• Instead of Poblano Peppers: Anaheim peppers
• Instead of Jalapeño Peppers: Serrano peppers (less sweet)
• Instead of Tomatillos: Green tomatoes
• Instead of Pumpkin Seeds: Sunflower seeds
• Instead of Whole Chicken: Turkey breast (will change flavor)
• Instead of Kosher Salt: Sea salt
• Instead of Kosher Salt: Sea salt
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (different flavor)
• Instead of Fresh Yerba Buena: Fresh mint
• Instead of Hominy: Corn kernels
• Instead of Green Onions: Leeks (white part)
• Instead of Spinach: Kale
• Instead of Radish Leaves: Arugula
• Instead of Cilantro: Parsley
• Instead of Whole Cumin Seeds: Ground cumin (use 1/4 tsp)
• Instead of Whole Black Peppercorns: Ground black pepper (1/4 tsp)
• Instead of Dried Mexican Oregano: Mexican oregano or regular oregano
• Instead of Pasote Leaves: Bay leaf
• Instead of Avocado Oil: Olive oil

Equipment Needed

• Comal or Cast‑Iron Griddle
• Large Stockpot (8‑qt)
• Small Saucepan
• Blender (countertop or immersion)
• Sharp Kitchen Scissors (poultry shears)
• Stand Mixer with Paddle Attachment (optional)
• Cutting Board
• Chef’s Knife
• Tongs
• Measuring Cups and Spoons
• Ladle or Large Spoon
• Plastic Wrap
• Plate (for resting peppers)

Critical Steps — Do Not Skip

• Roast peppers until charred and blistered
• Spatchcock the whole chicken for even cooking
• Blend the green sauce until completely smooth
• Simmer the chicken broth gently for tenderness
• Shred the cooked chicken properly before returning to the pot

Chef Tips from the Video

• Add a splash of fresh lime juice at the end for extra brightness
• Use a heavy‑bottomed pot to prevent scorching
• For deeper flavor, toss a dried ancho chile into the broth while simmering
• Garnish with fresh cilantro and radish slices for crunch

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size containers for up to 3 months.

Room temperature: Do not store at room temperature; consume within 2 hours if left out.

Make-Ahead Tips

• Roast and peel peppers a day ahead and store in an airtight bag
• Toast pumpkin seeds in advance
• Blend the green sauce and refrigerate; reheat before adding to broth
• Cook the broth and keep the shredded chicken separate until serving