Fresh, bright, filling and comforting, this pozole recipe with hominy and shredded chicken is ready in about an hour.
You know those recipes which you just seem to keep on repeat? This is one of those for me. As soon as the weather gets the slightest chill, this green posole with chicken gets major roster time. There’s a couple of reasons to love it: firstly (and arguably most importantly) it tastes amazing. Obviously that’s the bare minimum you’d expect out of any recipe. But I think it’s also pretty easy to make, considering the flavor payoff. As an added bonus, it’s actually a pretty healthy recipe too.
3 chicken breasts 8 cups chicken stock 2 cups water 2 poblano peppers 1 lb fresh tomatillos, husked and quartered 2 jalapeno peppers 1 bunch cilantro 1 onion 3 cloves garlic 1 tablespoon Hardcore Carnivore Amplify or chicken bouillon 2 x 30 oz cans white hominy, drained salt to taste Optional toppings: radish slices, avocado, tortilla chips, cotija cheese.
Add the chicken stock and water to a large pot. Bring to a boil. Add the chicken breasts, and lower heat to a simmer. Cook for 20 minutes. Remove the chicken from the stock, leaving the stock in the pot, then shred the chicken and set it aside.
In a blender or food processor, combine poblano, jalapeno, cilantro, tomatillos, onion, garlic and Amplify/bouillon. Blitz until completely transformed into a thick vivid green liquid.
Add the liquid to the stock, then stir to combine. Note: many traditional pozole recipes will have you cook down the green liquid in a pan to develop flavor. I ALWAYS do this when making red or rojo pozole, but I don’t think it’s necessary for the green. It saves a step of boiling the chicken in water and speeds up the whole recipe. Taste the broth, and add salt as needed.
Add in the shredded chicken and the drained hominy. Increase heat to medium, then cook a further 10 minutes until everything is warmed through.