Mexican · Dinner
Green Chicken Hominy Soup
Pozole Verde de Pollo
Guerrero soup of poached chicken in green broth thickened with pumpkin seeds, tomatillo, jalapeno, cilantro, and epazote, ladled with hominy and topped with shredded lettuce, radish, oregano, and lime.
$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
5gSugar
8gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Halve white onion (1/2 for poaching, 1/4 for sauce, 60g for topping). Smash 6 garlic cloves for poaching, mince 3 for sauce. Husk and rinse 10 tomatillos. Stem 2 jalapenos and 2 serranos. Hull 60g pumpkin seeds. Chop 6 tbsp cilantro and 10 epazote leaves. Shred 60g lettuce. Slice 6 radishes thin. Cut 1 lime into wedges.
2
Simmer
Place 600g chicken thighs in a large saucepan with 2 tsp salt, onion half, 6 garlic cloves, 4 bay leaves, 2 tsp peppercorns. Cover with water 4cm over. Simmer covered over medium-low 25–30 minutes until opaque and pulling from bone. Cool 5 minutes, shred meat, discard skin and bones. Strain and reserve 1.5 L broth.
3
Toast
Toast 60g pumpkin seeds in a dry skillet over medium 3–4 minutes, stirring constantly, until puffed and pale golden. Transfer to a blender.
4
Char
Char 10 tomatillos, 2 jalapenos, 2 serranos in a dry skillet over medium-high 6–7 minutes until blackened and tomatillos collapse. Add to blender with toasted seeds, onion quarter, 3 garlic cloves, cilantro, epazote, 1 tsp cumin, 1 tsp salt, and 240 ml broth. Blend until very smooth.
5
Build
Heat 2 tbsp oil in a large saucepan over medium-high 1 minute. Strain green sauce into oil, cook 4–5 minutes stirring, until vivid jade and thickened. Add remaining 1.26 L broth, shredded chicken, and 400g drained hominy. Simmer over medium-low 8–10 minutes until heated through and flavours meld. Taste and adjust salt. Char 4 tortillas over a flame 20 seconds per side.
6
Plate
Ladle pozole into 2 deep bowls. Top each with shredded lettuce, sliced radish, diced onion, and 0.5 tsp oregano. Serve with charred tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) chicken thigh, bone-in and skin-on
- 2 tsp fine salt
- 1 white onion
- 6 garlic cloves
- 4 bay leaves
- 2 tsp black peppercorns
- 10 tomatillos
- 2 jalapeno chile
- 2 serrano chile
- 60g (2.1 oz) raw pumpkin seeds, hulled
- 6 tbsp fresh cilantro
- 10 fresh epazote leaves
- 1 tsp dried epazote
- 1 tsp ground cumin
- 2 tbsp neutral oil
- 400g (14.1 oz) white hominy, cooked
- 60g (2.1 oz) iceberg lettuce
- 6 radishes
- 60g (2.1 oz) white onion
- 1 tsp dried oregano
- 1 lime
- 4 corn tortillas, 6 inch