Ingredients (Serves 6 - 8)

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4 Bone-in chicken thighs or breasts (skin removed for less fat)

1 Whole white onion, halved

4 Cloves of garlic, peeled

2 Bay leaves

1 Tsp dry oregano (preferably Mexican oregano)

1 Lb tomatillos, husked and rinsed

3–4 Fresh jalapeños or serrano peppers (adjust for heat)

1 Bunch fresh cilantro (leaves and tender stems)

6 Cups chicken stock (or the poaching liquid)

2 Cups hominy, drained and rinsed

Kosher salt

1Tbsp peppercorns

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INSTRUCTIONS:

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1. Poach the chicken:

In a stockpot, combine chicken, halved onion, garlic cloves, bay leaves, oregano, and enough water to cover. Bring to a gentle simmer, skimming any foam that rises. Cook until chicken is tender and fully cooked (about 25–30 minutes). Remove chicken, shred into bite-size pieces, and reserve the cooking liquid as the broth. Discard onion and bay leaves.

 

2. Prepare the verde sauce:

 In a saucepan, simmer the tomatillos, jalapeños, and pasilla until softened and slightly dull in color. Drain, then transfer to a blender with fresh cilantro, a garlic clove, cumin, spinach, and a ladle of the reserved chicken broth. Blend until smooth.

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3. Combine and simmer:

 Return the shredded chicken to the pot with the reserved broth. Stir in the blended verde sauce and hominy. Simmer gently for 15–20 minutes to allow flavors to meld. Adjust seasoning with salt, pepper, and a touch more oregano if desired.

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4. Serve:

 Ladle hot pozole into bowls and garnish with traditional accompaniments: shredded cabbage, thinly sliced radishes, diced onion, avocado, lime wedges, and tostadas on the side.