Mexican
Chicken Pozole Verde
Chicken Pozole Verde is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb boneless skinless chicken thighs
- 50 oz canned white hominy
- 1 lb tomatillos
- 2 jalapenos
- 1 poblano pepper
- 1 white onion
- 4 garlic cloves
- 1/2 cup chopped cilantro
- 1/2 cup pumpkin seeds
- 8 cups chicken broth
- 1 tbsp dried oregano
- 2 cups shredded cabbage
- 6 radishes
- 2 limes
- 1.5 tsp salt
How to cook it
- Simmer the chicken thighs in the broth until cooked through, about 20 minutes, then shred and reserve the broth.
- Roast the tomatillos, jalapenos, poblano, and half the onion until charred, then peel the poblano.
- Toast the pumpkin seeds in a dry pan until they pop, then blend them with the charred vegetables, garlic, cilantro, and oregano.
- Stir the green sauce into the reserved broth with the shredded chicken and drained hominy.
- Simmer everything together for 25 minutes and season with salt.
- Serve topped with shredded cabbage, sliced radish, remaining onion, and lime wedges.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Chicken Pozole Verde carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Meat or fish, Vegetables, and Nuts and seeds
- How this was set
- Hand audited
When to cook it
Chicken Pozole Verde takes about 90 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on chicken, hominy, and tomatillo.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.