Soup, stews, and more soup, that’s all I want this time of year. Pozole verde is a delicious, comforting Mexican stew with, in this case, shredded chicken (pork is also common) and hominy in a warm, mildly spicy, tangy green chile-tomatillo broth.

This chicken pozole verde has many levels of flavor…

First off, the tomatillo-chile broth. Roasted tomatillos impart fruity, tartness whereas the poblano and jalapeno chiles contribute mild heat. Toasted and ground pumpkin seeds lend nuttiness and act to thicken the broth. Lime juice offers acidity and tang. That perfect combination of a warming winter bowl with a brightness that makes you yearn for summer.

I seeded the poblano chiles but kept the jalapeno seeds for added heat…

A staple of this stew is hominy…

Hominy is dried maize (corn) that has been treated with alkali in a process known as nixtamalization; the same process is used to make corn masa for tortillas. You can use canned hominy, but if you can get your hands on dried hominy, even better. Hominy adds heartiness, along with a nice chewy bite, to the stew.

Good chicken stock will elevate chicken pozole verde from ordinary to ‘wow.’

Whenever I roast a whole chicken (or any chicken on the bone for that matter), I save the leftover carcass/bones in a freezer bag in the freezer.
Then, when I want to make chicken stock, I toss them into a pot with some chicken feet (also stored in the freezer) and aromatics (onion/leek, garlic, carrot, celery, and herbs [such as thyme, parsley, bay leaves]) or whatever suitable vegetable scraps I have on hand, and let it simmer away until I have a flavorful stock (a thousand times better than the boxed stuff). Plus, it’s cost-effective, since you’re repurposing the leftover bones that you would normally discard. It’s a game changer.

Lastly, the toppings…

I serve my chicken pozole verde with lots of toppings — sliced radish, sliced avocado, thinly sliced jalapeno, crispy tortilla strips, cilantro and lime wedges.

Keep warm!

Chicken Pozole Verde

Serves 6
2 cups dried hominy or 1 (28-ounce) can, drained
1/2 cup pumpkin seeds
6 cups good quality chicken stock
2 to 2 1/2 pounds bone-in chicken thighs or thighs/legs
2 teaspoons dried oregano, preferably Mexican, divided
1 pound tomatillos, papery skins removed
2 jalapeños
2 poblano chiles
1 large white onion, cut into wedges
6 cloves of garlic, whole, unpeeled
1 tablespoon oil
2 teaspoons ground cumin
1 to 1 1/2 teaspoons salt
1/2 cup cilantro
2 tablespoons fresh squeezed lime juice

Topping suggestions:
Radish, thinly sliced
Diced or sliced avocado
Thinly sliced jalapeno
*Tortilla strips
Chopped cilantro
Lime wedges

Preparing the dried hominy: Rinse the hominy. Cover with water and bring to a boil, reduce heat, and then simmer until tender, about 2 hours. Can prepare in advance.

To toast the pumpkin seeds: Heat the pumpkin seeds in a dry skillet (no oil). Shake the pan to toss the pumpkin seeds. Continue to cook, shaking the pan, until they start to pop and turn lightly golden brown in spots. Remove from the pan. In a spice grinder, grind to a smooth powder.

Poaching the chicken: Place the chicken stock in a large soup pot. Bring to a boil. Add the chicken, reduce heat to a simmer. Simmer until the chicken is cooked through, about 40 minutes. Remove the chicken and set aside. When cool enough to handle, shred the chicken. Remove the stock from the pot and set aside. Wipe out the pot.

While the chicken is cooking…

Preheat oven to 425F. Place the tomatillos, jalapenos, poblano peppers, onion and garlic on a sheet pan. Roast until soft, about 15-20 minutes. At this point the garlic should be soft. Remove the garlic from pan and set aside. Place the sheet pan under the broiler for 5 minutes until the vegetables are charred in spots. Remove from the oven. Remove stems from the chiles. Seed the poblanos. Add the tomatillos, jalapeño (with the seeds for extra heat), poblano peppers, onion and garlic to the blender. Blend until smooth.

Heat the oil in the pot. When sizzling add the green puree, stirring (to prevent it from splattering). Add the ground pumpkin seeds and stir to combine. Add the reserved chicken broth, ground cumin, 1 teaspoon dried oregano and salt. Bring to a boil, reduce to a simmer, add the hominy, and cook a few minutes until warmed through and thickened.

When ready to serve, add the chicken and cook a few minutes until warmed though. Add the cilantro and lime juice.

Ladle into bowls and serve with desired toppings.

*For the tortilla strips: Preheat the oven to 350F. Brush the tortillas lightly with olive oil. Season with spices (chile powder, such as chipotle and/or guajillo) and salt. Slice into thin strips. Lay the strips in a single layer on a baking sheet. Bake until crispy, about 10 minutes.