Active Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

6 to 8 servings

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Use Mexican oregano here if possible; though its taste is similar to Mediterranean oregano, the Mexican variety has citrusy notes that better complement the other flavors in the dish. When it comes to serving the Chicken Pozole Verde, do not skip the array of fresh accompaniments. They're quite possibly just as important as the cooked ingredients in terms of their contribution to texture and flavor in the finished dish.

Ingredients

7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles, cored, seeded, and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
3 (15-ounce) cans of hominy, drained
Finely shredded iceberg lettuce, for serving
Sliced radishes, for serving
Chopped onion, for serving
Diced avocado, for serving
Sour cream, for serving
Tortilla chips, for serving
Lime wedges, for serving

Directions

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Gather the ingredients.
Cara Cormack

In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
Cara Cormack

Add the chicken breasts skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
Cara Cormack

Skim and discard any fat from the cooking liquid and set the liquid aside.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.
Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.