Mexican · Dinner
Green Hominy and Chicken Stew
Chicken thigh simmered in a bright tomatillo and poblano broth with white hominy, cilantro, and jalapeño in the pozole verde tradition. Shredded and returned to the pot, served in a bowl topped with shredded cabbage, radish, and cilantro with a lime wedge.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
475Calories
44.8gProtein
23.4gFat
21.6gCarbs
5.8gSugar
5gFiber
956mgSodium
205mgChol
6.4gSat Fat
945mgPotassium
82mgCalcium
3.2mgIron
0.5mcgVitamin B12
41mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper. Roughly chop tomatillos, poblano, onion, and garlic for blending.
2
Sear
Heat vegetable oil in a medium pot over medium-high heat. Brown the chicken thigh 3 minutes per side until skin is golden and releases easily.
3
Blitz
Transfer tomatillos, poblano, onion, garlic, and half the chicken stock to a blender. Blitz 30 seconds until smooth and pale green.
4
Simmer
Pour blended sauce and remaining stock into pot with chicken. Simmer covered over medium-low heat 30 minutes until chicken is cooked through.
5
Simmer
Stir in hominy, cilantro, epazote, and jalapeño. Simmer uncovered 10 minutes until hominy is warmed and broth thickens slightly.
6
Plate
Shred the cooked chicken meat off the bone and return to pot. Ladle into a bowl and top with cabbage, radish, and cilantro; serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz bone-in chicken thigh
- 180g1/2 cup, drained canned white hominy
- 200g200g tomatillo
- 80g80g poblano pepper
- 90g90g onion
- 4 cloves4 cloves garlic
- 480ml2 cup chicken stock
- 30g30g cilantro
- 30g30g epazote
- 14g14g jalapeño
- 10g10g vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 50g50g cabbage
- 44 radish slices
- 22 lime wedge
