Dutch Oven Pozole Verde With Chicken
Serves: 6
  • 2 lbs. Boneless Skinless Chicken Thighs
  • 1 lb. Tomatillos, husked and washed
  • 3 Jalapeño Peppers, stems cut off
  • 1 Hatch Chili or Poblano Pepper, stem cut off
  • 1 Large Onion, quartered
  • 5 cups Unsalted Chicken Stock
  • 1 cup Cilantro
  • 5 Garlic Cloves
  • 15 oz. can White Hominy, drained
  • Salt and Black Pepper, to taste
  • Avocado, Cabbage, Limes, Radishes, Jalapeños, Cilantro, Oregano
  1. Place chicken, tomatillos, jalapeños, hatch chili or poblano pepper, onion and chicken stock in a large Dutch oven over medium-high heat. Depending on how big your vegetables are, you may need to add a little more stock. Just make sure the stock covers all chicken and veggies for simmering.
  2. Bring all ingredients to a boil and then reduce heat to low. Cover partially and allow ingredients to simmer for 50 minutes.
  3. Remove chicken from the Dutch oven and shred with two forks. Set aside.
  4. Pour remaining ingredients into a strainer over a large bowl. Place strained ingredients in a blender and transfer broth from the large bowl to the Dutch oven.
  5. Add cilantro and garlic to the blender along with 1 - 2 cups of broth. Puree until smooth, then season with salt and pepper.
  6. Carefully pour tomatillo puree into the Dutch oven and stir together with the broth. Add the hominy, chicken and place over medium-high heat. Bring to a simmer and season with additional salt and pepper.
  7. Serve with recommended garnishments and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/dutch-oven-pozole-verde-with-chicken/