Spicy Mexican Chicken Pozole Verde (No Dairy)

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 2 cups Pozole hominy (canned, drained and rinsed)
• 1 lb Tomatillos (husked)
• 1/2 medium Yellow onion
• 4 cloves Garlic cloves
• 1/2 cup Fresh cilantro
• 1 Jalapeño
• 1 Poblano pepper
• 2 Dried guajillo chiles
• 1 Dried ancho chiles
• 3 cups Chicken broth (or water + bouillon)
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tbsp Neutral oil (for sautéing)
• 1 tbsp Lime juice

Instructions

1. 1

   Prep (about 25 minutes): Rinse and drain the hominy. Husk and rinse tomatillos. Seed the jalapeño and poblano if you want less heat. Toast guajillo and ancho chiles in a dry skillet for 30–45 seconds per side, then soak in hot water for 10 minutes; drain.

2. 2

   Blend the verde sauce: In a blender, combine tomatillos, onion, garlic, cilantro, jalapeño, poblano, guajillo and ancho (including a splash of soaking liquid), cumin, oregano, and 1/2 cup chicken broth. Blend until smooth.

3. 3

   Sear and simmer (about 90 minutes total cook): Heat oil in a pot over medium-high heat. Season chicken with salt and black pepper, then sear until browned on both sides, about 4–6 minutes. Remove chicken to a plate. Pour the blended verde sauce into the pot and simmer 5 minutes, stirring to prevent sticking.

4. 4

   Finish the pozole: Return chicken to the pot, add remaining broth, and bring to a gentle boil. Reduce to low, cover, and simmer until the chicken is tender, about 60 minutes. Remove chicken, shred, and return it to the pot.

5. 5

   Combine and season: Add hominy and simmer uncovered on low until flavors meld and the broth thickens slightly, about 20–30 minutes. Stir in lime juice. Taste and adjust salt/pepper. Serve hot.