Green Chile Posole with Chicken
A flavorful pozole verde (green chile posole) made with tender shredded chicken, hominy, and bright roasted green chile and tomatillos.
Servings: 8
Calories: 255kcal
Equipment
Ingredients
- 12 oz tomatillos (7-10)
- 2 Tablespoons olive oil
- 1½ pounds chicken thighs
- 1 cup chopped onions
- ⅓ cup roasted green chiles chopped
- 2 (15 oz) cans white hominy drained
- 2 (15 oz) cans white navy beans drained
- 2 Tablespoons chicken bouillon
- 1 Tablespoon cornstarch
- 1½ teaspoons powdered garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 32 oz chicken broth or stock
- 1-2 limes
- optional garnish: cilantro, sliced cabbage, radishes
Instructions
- Preheat the oven to 400℉ and line a baking sheet with foil.
- Roast halved or quartered tomatillos on a baking sheet for 20 minutes, they should be soft. Blend them into a pureé in a blender or mash with a potato masher. It's alright if there's chunks or skins.12 oz tomatillos
- Heat a frying pan over medium heat with olive oil for 3-4 minutes. Place chicken thighs and onions in pan to brown for 4 minutes on each side.2 Tablespoons olive oil, 1½ pounds chicken thighs, 1 cup chopped onions
- Place chicken, roasted tomatillos, onions, roasted chiles, hominy, white beans, and all spices (remaining ingredients) into a crock pot.⅓ cup roasted green chiles chopped , 2 (15 oz) cans white hominy, 2 (15 oz) cans white navy beans , 2 Tablespoons chicken bouillon, 1 Tablespoon cornstarch, 1½ teaspoons powdered garlic, 1 teaspoon salt, ½ teaspoon ground pepper
- Add chicken broth and cook on high for 4-5 hours until chicken is tender.32 oz chicken broth or stock
- Shred chicken with forks and squeeze juice of 1-2 limes (to taste) before serving.Add salt or garlic as needed.1-2 limes
- Stovetop instructions in Recipe Notes.
Notes
Stovetop: Cook chicken and onions in a large cooking pot (while the tomatillos are roasting in the oven) then add remaining ingredients. Bring to a boil, then lower heat and simmer on low heat for 1 hour until chicken is pull apart tender and shred before serving.
Refrigerate: up to 5 days
Freeze: up to 3 months
Nutrition
Calories: 255kcal | Carbohydrates: 7g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 815mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
