Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 large (225g) yellow onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 8 cups (1.9L) chicken broth (low sodium)
  • 2 bay leaves
  • 1 tsp (5ml) dried oregano
  • 1 tsp (5ml) ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) tomatillos, husked and rinsed
  • 2-3 serrano peppers, stemmed and roughly chopped (seeds removed for less heat)
  • 1/2 cup (120ml) packed cilantro leaves
  • 1/4 cup (60ml) packed flat-leaf parsley leaves
  • 2 cloves garlic
  • 1 tbsp (15ml) olive oil
  • One 25oz (700g) can of white hominy, drained and rinsed
  • Juice of 1 lime
  • Shredded cabbage
  • Thinly sliced radishes
  • Chopped avocado
  • Lime wedges
  • Diced white onion
  • Fresh cilantro leaves
  • Crushed tortilla chips

Instructions:

  1. Combine chicken thighs, onion, garlic, chicken broth, bay leaves, oregano, and cumin in a large pot. Season with salt and pepper.
  2. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is very tender.
  3. Remove the chicken from the pot and shred it with two forks. Set aside. Discard the bay leaves.
  4. Combine tomatillos, serrano peppers, cilantro, parsley, and garlic in a blender or food processor. Blend until smooth.
  5. Heat olive oil in the same pot (after removing the chicken). Add the blended sauce and cook for 5-7 minutes, stirring occasionally, until the sauce darkens slightly and thickens a little.
  6. Add the shredded chicken, hominy, and lime juice to the pot with the sauce. Stir to combine. For a delicious pozole recipe simmer to combine flavors.
  7. Bring to a simmer and cook for another 30 minutes, allowing the flavors to meld. Adjust seasoning as needed.
  8. Ladle the pozole into bowls and top with your desired garnishes.