Recipe: Irma’s Pozole Verde

Pozole Verde is a hominy-based Mexican stew traditionally made with chicken and hominy in a green chile broth.

Pozole Verde

Pozole Verde


  • 7 cups chicken stock
  • 2 cups water
  • 4 boneless chicken breasts, halved
  • 1 lb tomatillo, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles (cored, seeded and quartered)
  • 2 jalapenos, seeded and quartered
  • 4 large garlic cloves, smashed
  • 1/2 cup cilantro, chopped
  • 1 tablespoon oregano leaves
  • salt & freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 3 (15 oz.) cans white hominy, drained


  1. In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes.
  2. In a blender or food processor, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side.
  3. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
  4. In a large deep skillet, heat the vegetable oil until shimmering.
  5. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
  6. Pour the green sauce into the broth with the chicken.
  7. Add the hominy and bring to a simmer over moderate heat, season with salt and pepper and cook just until heated through.
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