Slow-Simmered Mexican Chicken Pozole Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting green pozole with tender chicken simmered in a tangy tomatillo and poblano broth, garnished with fresh toppings. This mexican-inspired chicken ready in about 75 minutes pairs hominy, drained, medium tomatillos, husked and quartered, roasted and peeled poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a large pot, combine 2 lbs bone-in skinless chicken thighs, 6 cups chicken broth, 1 medium quartered white onion, and 4 garlic cloves. Bring to a boil over high heat, then reduce to low and simmer uncovered for 40 minutes until chicken is tender.
  2. Step 2: While chicken simmers, blend 8 quartered tomatillos and 2 roasted peeled poblano peppers in a blender until smooth.
  3. Step 3: Remove chicken thighs from the pot and shred meat with two forks, discarding bones. Return shredded chicken to the pot.
  4. Step 4: Add 3 cups drained hominy, blended tomatillo-poblano sauce, 1/2 cup chopped fresh cilantro, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper to the pot. Simmer uncovered for another 20 minutes, stirring occasionally, until the broth thickens slightly and flavors meld.
  5. Step 5: Serve hot garnished with thinly sliced 4 radishes, 1 sliced avocado, and lime wedges for squeezing over each bowl.

Frequently asked questions

How long does Slow-Simmered Mexican Chicken Pozole Verde take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Mexican Chicken Pozole Verde?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hominy, drained from drying out.

Can I substitute ingredients in Slow-Simmered Mexican Chicken Pozole Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Mexican Chicken Pozole Verde for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Mexican Chicken Pozole Verde?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes