Chicken Pozole Verde with Hominy
A bright, brothy Mexican-style soup of tender chicken and chewy hominy in a roasted tomatillo, poblano and cilantro broth, finished with crisp radishes and lime.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5
- Serves
- 6
Broiling the tomatillos and peppers gives the broth a smoky depth without any long simmering. Plain water works well here because the roasted vegetables carry the flavor. Leftovers keep for 4 days in the fridge, and the soup thickens as the hominy rests, so thin it with a splash of water when reheating.
Method
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Heat the broiler with a rack about 6 inches from the heat. Arrange the tomatillos, poblanos, jalapeño and unpeeled garlic on a foil-lined sheet pan.
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Broil for , turning once, until the tomatillos are soft and blistered and the peppers are charred in spots.
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Seal the poblanos in a bowl covered with a plate for , then peel off the skins and remove the seeds. Squeeze the soft garlic from its skins.
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Blend the tomatillos with their juices, poblanos, jalapeño, garlic and cilantro until smooth.
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Heat the oil in a large pot over medium-high heat. Pour in the green sauce and cook, stirring, for until it darkens and thickens slightly.
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Add the chicken, water, cumin, oregano and salt. Bring to a boil, then reduce the heat and simmer, partly covered, for , until the chicken is cooked through.
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Lift out the chicken, shred it with two forks, and return it to the pot with the hominy. Simmer for more. Taste and add salt as needed.
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Ladle into bowls and top with cabbage, radishes and avocado. Serve with lime wedges and tortilla chips.
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