Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

A green Mexican style chicken soup with hominy (a large corn kernel) in a tasty tomatillo and chili chicken broth!

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

ingredients
  1. 1 tablespoon oil
  2. 1 onion, diced
  3. 6 cloves garlic, chopped
  4. 2 teaspoons cumin, toasted and ground
  5. 6 cups chicken broth
  6. 2 cups hominy, soaked in cold water overnight
  7. 3 pounds chicken (whole or legs, thighs, etc.)
  8. 2 teaspoons oregano
  9. 1 pound tomatillos
  10. 2 jalapenos, cut in half
  11. 2 poblano chilies, cut in half
  12. 1/2 cup cilantro, coarsely chopped
  13. 2 tablespoons lime juice (~1 lime)
  14. salt and pepper to taste

directions
  • Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  • Add the broth, chicken and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
  • Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.