Mexican
Rick Bayless's Pozole Verde with Chicken and Hominy
This pozole verde leans bright and herbaceous, with roasted tomatillos, poblano and serrano chiles, and toasted pepitas that give the broth body without cream. Using bone-in chicken thighs and toasted hominy keeps the soup satisfying and deeply savory while still tasting fresh.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyComfort Food
At a Glance
- Time
- 1 hr 40 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Mexican
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the broiler to high. Arrange the tomatillos, poblanos, serranos, half of the onion, and 2 garlic cloves on a sheet pan and broil until blistered and browned in spots, 8 to 10 minutes. In a dry skillet, toast the pepitas until they smell nutty and start to pop, about 3 minutes.
- Stem and seed the chiles, peeling the poblanos if the skins are tough, then transfer the charred vegetables and pepitas to a blender with the remaining onion, the remaining garlic, cumin, oregano, 1 cup of the broth, and the chopped cilantro. Blend until completely smooth and vivid green.
- Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides, about 4 minutes per side, so the broth starts with a deeper, roastier flavor.
- Pour in the green puree and the remaining broth, then bring the pot to a gentle simmer. Add the hominy and cook uncovered, stirring occasionally, for 35 to 40 minutes until the chicken is tender, the broth has turned slightly darker, and the hominy tastes plump and chewy.
- Remove the chicken, shred the meat, and return it to the pot. Taste for salt and brighten the broth with lime juice if it needs more lift. Ladle into bowls and top with cabbage, radishes, and more cilantro.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The pozole is naturally gluten-free and dairy-free as written; just double-check the hominy and broth labels, then keep the cheese, crema, and tostadas optional at the table.