Pozole Verde

Pozole Verde

Adapted by Kyle Libramonte

Prep Time:10 m. ● Cook Time:1 h

Serves 8

Ingredients: 

Soup

  • 2 lbs Boneless Skinless Chicken Thighs (or Breasts)
  • 8 cups Chicken Stock
  • 1 (25-oz) can White Hominy, drained and rinsed
  • 1 Medium Yellow Onion, chopped
  • 4 Garlic Cloves
  • 2 Bay Leaves
  • 2 tsp Salt (plus more to taste)

Verde Sauce

  • 1 1/2 lbs Tomatillos, husked and rinsed
  • 2 Poblano Peppers, seeded
  • 2 Jalapeños, seeded (leave seeds for extra heat)
  • 1 cup Fresh Cilantro
  • 1 tsp Cumin
  • 1 Lime, juiced

Toppings (optional but recommended)

  • Shredded Cabbage
  • Sliced Radishes
  • Diced Onion
  • Lime Wedges
  • Tortilla Chips
Instructions:

Make the Verde Sauce

  1. Roast tomatillos, poblanos, and jalapeños in the Claypot with Sauté HIGH Mode for 5–7 minutes, flipping once.
  2. Blend roasted vegetables with cilantro, cumin, lime juice, and a splash of stock.

Cook the Chicken

  1. Place chicken, onion, garlic, bay leaves, and chicken stock in the Claypot Cooker.
  2. Cover with lid and cook on Braise Mode for 45 minutes until chicken is tender.

Shred Chicken & Combine

  1. Remove chicken and shred with 2 forks. Discard bay leaves.
  2. Stir shredded chicken back into the Claypot along with drained hominy.

Add the Verde Sauce

  1. Pour blended verde sauce into Claypot and stir well.
  2. Cover and cook on Braise Mode for 20 minutes to let flavors come together.

Serve & Top

  1. Ladle pozole verde into bowls.
  2. Top with cabbage, radish, onion, lime, and tortilla chips.
Pozole Verde

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