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Easy One Pot Pozole Verde de Pollo | Green Chili Chicken Pozole

Pozole Verde de Pollo simmering in a rustic bowl, styled as a cozy Green Chili Chicken Pozole dinner with fresh lime and cilantro.
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This Pozole Verde de Pollo is a bright, comforting green chicken stew made with hominy, tomatillos, poblanos, and fresh herbs. It cooks in one pot, tastes bold and satisfying, and comes together with simple ingredients for an easy family dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large sweet onion, peeled and chopped
  • 6 to 8 cloves garlic, minced
  • 6 poblano peppers, seeded and chopped
  • 2 to 3 jalapeño peppers, seeded and chopped, optional for extra heat
  • 1/2 cup chopped cilantro
  • 3 pounds boneless chicken thighs
  • 1 1/2 pounds tomatillos, husks removed and quartered
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 6 cups chicken broth or water
  • 2 cans white hominy, 15 ounces each, drained and rinsed
  • Salt and black pepper, to taste
  • Garnishes: tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro

Instructions

  1. Set a large heavy Dutch oven, about 6 to 8 quarts, over medium heat. Pour in the olive oil and let it warm up for a moment.
  2. Add the chopped onion and minced garlic to the pot. Stir and cook for about 2 minutes, just until the onion starts to soften and the garlic smells fragrant.
  3. Stir in the chopped poblano peppers, jalapeño peppers if using, and the cilantro. Keep sautéing for about 8 minutes total, stirring often so the vegetables soften evenly and the flavors deepen without browning too much.
  4. Add the chicken thighs to the pot in whole pieces. Then add the tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt. Stir gently so everything settles into the liquid.
  5. Place the lid on the pot and bring the mixture up to a boil over medium-high heat. As soon as it reaches a boil, reduce the heat to low so the stew simmers steadily. Keep the lid on the pot while it cooks.
  6. Simmer for 50 to 60 minutes, or until the chicken is fully cooked and tender enough to shred easily. Stir occasionally and make sure the heat stays low enough that the broth bubbles gently instead of boiling hard.
  7. Remove the chicken thighs from the pot and set them on a cutting board or in a large bowl. Take out the bay leaves as well and discard them. Use two forks or a pair of tongs to shred the chicken into bite-size pieces.
  8. Return the shredded chicken to the pot. Add the rinsed hominy and stir everything together well so the hominy is evenly distributed through the stew.
  9. Let the pot simmer for another 2 to 3 minutes, just long enough to heat the hominy through and bring everything back to serving temperature. Taste the broth and add more salt and black pepper as needed. Keep the stew warm on low heat until you are ready to serve.
  10. Ladle the Pozole Verde de Pollo into bowls and finish each serving with tortilla chips, shredded cabbage, avocado, radishes, lime wedges, and extra cilantro.

Notes

  • Spice-sensitive? Poblanos are usually mild, but occasionally one brings more heat than expected. After chopping them, give them a quick smell and decide whether to include the jalapeños.
  • Prefer a different protein? Pork roast works well too, and it changes the stew into a pork pozole variation while keeping the same verde style.

Nutrition

Find it online: https://irmacooks.com/easy-one-pot-pozole-verde-de-pollo/