Pozole Verde

Ingredients:                                                                             

1.5 quarts Chicken Stock                     

3# Chicken thighs                                  

2 White onion, halved & roasted        

5 Garlic Cloves roasted                 

1 Bay Leaf                                     

1# Tomatillos halved & roasted       

2 Serrano roasted, peeled deseeded  

2 Poblano, roasted, peeled deseeded

1 Herdez Guacamole salsa            

¼ Tbsp Mexican Oregano                             

2 Tbsp Thyme                      

½ Tbsp Cumin     

½ Tbsp Chile powder  

½ Tbsp Paprika    

½ Tbsp Cayenne pepper          

½ Tbsp Garlic powder          

½ Tbsp Onion powder  

30 oz can Hominy                                             

To taste Salt   

To taste Black Pepper    

¼ cup Canola oil      

Garnish 

Sliced avocado, shredded cabbage,              

sliced radishes, toasted green pumpkin seeds, 

Cojita cheese, and/or fresh cilantro

Directions:

Preheat your oven to 350°F.

Season the chicken thighs with your preferred seasoning blend and place them on a wire rack set over a foil-lined sheet pan for easier cleanup.

Roast the chicken for 10–20 minutes, or until the internal temperature reaches 165°F. Remove from the oven and allow the chicken to rest before shredding.

While the chicken is cooking, prepare the vegetables. Lightly coat the tomatillos, serranos, poblanos, onions, and garlic with oil and season with salt and pepper.

Place the vegetables under the broiler set to high and roast until they develop a deep char and begin to soften.

Pay close attention while broiling—vegetables can go from perfectly charred to burned very quickly.

Transfer the roasted vegetables to a blender or food processor. Add fresh cilantro, chicken stock, and optional salsa verde or guacamole salsa. Blend until smooth.

If desired, strain the mixture for a smoother pozole base. Transfer the blended sauce to a large Dutch oven or soup pot.

Bring the mixture to a boil, then reduce the heat and simmer. Add the hominy, Mexican oregano, thyme, and adjust seasoning to taste.

While the pozole simmers, prepare the garnish. In a bowl, combine shredded cabbage, chopped cilantro, sliced radishes, lime juice and zest, olive oil, salt, and pepper. Toss until evenly combined and set aside.

Once the chicken has cooled slightly, shred it using two forks. For an easier method, place the chicken in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until shredded.

Add the shredded chicken to the pozole and continue simmering until everything is heated through and the flavors have come together.

Serve the pozole in bowls and garnish with the cabbage mixture, additional cilantro, radishes, lime, and your favorite toppings.

Enjoy!

Chef Scout Recon Tip: Great soups and stews are built in layers. Roasting the vegetables creates the foundation, the blended chili base creates the body, and the fresh garnishes provide the contrast that brings the dish to life. Don’t skip the finishing touches—they’re what make every bite balanced.