Spiced Chicken and Hominy Pozole Verde

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

A vibrant green Mexican stew with shredded chicken and tender hominy, flavored with tomatillos and mild green chilies for a bright, comforting bowl. This mexican-inspired chicken ready in about 65 minutes pairs chicken breasts, boneless and skinless, tomatillos, husked and quartered, jalapeño peppers, seeded and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 50 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 8 quartered tomatillos, 2 chopped jalapeños, 1 quartered white onion, and 4 whole garlic cloves with 6 cups chicken broth. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes until tomatillos soften.
  2. Step 2: Using an immersion blender, puree the broth mixture until smooth, then return to simmer.
  3. Step 3: Add 2 large boneless skinless chicken breasts to the pot along with 2 cups drained hominy, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 1/2 teaspoons salt.
  4. Step 4: Simmer uncovered for 30 minutes, turning chicken halfway through, until the chicken is cooked through and tender.
  5. Step 5: Remove chicken breasts and shred them with two forks, then return shredded chicken to the pot. Stir in 1/2 cup chopped fresh cilantro.
  6. Step 6: Serve pozole verde hot with lime wedges, thinly sliced radishes, shredded cabbage, and diced avocado for garnishing.

Frequently asked questions

How long does Spiced Chicken and Hominy Pozole Verde take to make?

Total time is about 65 minutes (15 min prep + 50 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 Spiced Chicken and Hominy 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 white onion, quartered from drying out.

Can I substitute ingredients in Spiced Chicken and Hominy 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 Spiced Chicken and Hominy Pozole Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Chicken and Hominy 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.

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