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Creamy Green Pozole with Shredded chicken

Creamy Green Pozole with Shredded Chicken

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 (depending on portion size)

Equipment

  • Large heavy-bottomed pot or Dutch oven (alternatively, a crockpot for a crockpot pozole variation)
  • Blender (immersion blender or countertop blender)
  • Tongs or fork for shredding chicken
  • Ladle
  • Cutting board and sharp knife
  • Bowls for garnish prep

Ingredients
  

Protein & Base

  • 2 lbs boneless skinless chicken thighs (or breasts), trimmed
  • 8 cups low-sodium chicken broth

Pozole Base

  • 2 14‑oz cans hominy, drained and rinsed (if you prefer, you can use dried hominy, but canned hominy makes for an easy pozole recipe)
  • 1 lb tomatillos husked, rinsed, and quartered
  • 2 poblano peppers stemmed and seeded
  • 2 jalapeños optional, for extra heat
  • 1 medium white onion quartered
  • 4 garlic cloves peeled

Creaminess & Flavor Boost

  • ½ cup Mexican crema or sour cream
  • ¼ cup heavy cream
  • 2 tablespoons vegetable oil or olive oil

Seasonings & Accents

  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano Mexican oregano if available
  • 1 lime juiced
  • Salt and freshly ground black pepper to taste
  • ½ cup chopped fresh cilantro

Garnishes

  • Radish slices
  • Shredded cabbage or lettuce
  • Diced white onion
  • Lime wedges
  • Crumbled queso fresco or cotija cheese
  • Sliced avocado optional

Instructions
 

Prep the aromatics

  1. Rinse tomatillos to remove stickiness. Quarter them.
  2. Stem and seed poblanos (and jalapeños if using).
  3. Roughly chop onion and garlic.

Char & cook

  1. In your pot, heat oil over medium-high.
  2. Add tomatillos, peppers, onion, and garlic. Sauté for 6–8 minutes until lightly charred.
  3. Sprinkle in cumin and oregano, stirring to coat and release aroma (~1 minute).

Simmer the broth

  1. Pour in chicken broth, scraping up browned bits.
  2. Bring to a boil, then reduce to a gentle simmer.

Cook the chicken

  1. Add chicken thighs (or breasts) to the simmering broth.
  2. Cover and simmer for 20–25 minutes (until chicken reaches internal temperature of 165°F).
  3. Remove the chicken to a plate, cover to keep warm.

Blend to creamy

  1. Use an immersion blender to purée the broth until smooth—or carefully transfer to a blender in batches.
  2. Return blended broth to the pot.

Shred & combine

  1. Shred chicken using forks or your hands.
  2. Stir shredded chicken and hominy into the broth.
  3. Reduce heat to low and stir in Mexican crema and heavy cream.
  4. Season with salt, pepper, and lime juice. Let it warm through for 5 minutes.

Finish

  1. Remove the pot from heat.
  2. Stir in chopped cilantro.
  3. Taste and adjust seasoning (salt, pepper, lime) before serving.