Method
Broil the green vegetables
Position an oven rack 10 cm (4 in) below the broiler and heat the broiler to high. Remove the husks from 680 g of tomatillos and rinse away the sticky coating. Stem and seed 2 poblano peppers. Stem 2 serrano peppers and remove the seeds for a milder broth. Peel 5 garlic cloves. Peel and quarter 1 large white onion, then set aside one quarter for serving. Arrange the remaining onion, tomatillos, poblanos, serranos, and garlic on a foil-lined rimmed sheet. Broil for 8 to 10 minutes, turning once, until the tomatillos soften and the vegetables show scattered dark blisters. Start checking at 8 minutes.
08:00Toast the pepitas and blend the sauce
While the vegetables broil, toast 50 g of hulled pumpkin seeds in a dry large pot over medium heat for 3 to 4 minutes, stirring constantly, until fragrant and beginning to pop. Start checking at 3 minutes, then transfer them immediately to a blender so they do not scorch. Roughly chop 40 g of fresh cilantro. Add the broiled vegetables, cilantro, 4 g of dried Mexican oregano, 2 g of ground cumin, and 1 g of black pepper to the blender. Vent the lid to release steam and blend until smooth, stopping to scrape the jar as needed.
03:00Cook the green sauce
Return the pot to medium heat and add 15 ml of neutral cooking oil. Carefully pour in the green puree; it may sputter at first. Cook for 7 to 9 minutes, stirring often and scraping the bottom, until the puree darkens slightly, loses its raw aroma, and becomes thick enough to leave a brief trail behind the spoon. Start checking at 7 minutes.
07:00Simmer the chicken and hominy
Drain and rinse 660 g of canned white hominy. Stir 1.5 L of unsalted chicken broth, hominy, and 4.5 g of kosher salt into the pot and bring to a gentle boil. Pat 900 g of boneless skinless chicken thighs dry with paper towels, keep it separate from the ready-to-eat toppings, and wash hands and any surface that touches raw poultry. Lower the chicken into the broth with clean tongs. Reduce the heat, partially cover, and simmer gently for 20 to 25 minutes, turning the pieces once, until the thickest piece reaches 74°C/165°F on a food thermometer. Start checking at 20 minutes. Transfer the chicken to a clean board; do not reuse dishes or utensils that held it raw.
20:00Shred the chicken and finish the broth
Shred 900 g of boneless skinless chicken thighs with two forks, discarding any large pieces of fat, then return it to the pot. Simmer uncovered for 5 minutes so the chicken absorbs the green broth and the hominy becomes fully hot. Taste and add more salt only if needed. If the broth is thicker than you prefer, loosen it with a small splash of hot water.
05:00Prepare the garnishes and serve
Thinly shred 180 g of green cabbage. Thinly slice 8 radishes. Cut 3 limes into wedges. Ladle the pozole into wide bowls and top with the reserved onion, cabbage, and radishes. Squeeze lime over each serving. Offer ripe avocado (optional) and corn tostadas (optional) at the table.
Smart Substitutions
- No pepitas? Use unsalted sunflower seed kernels for a similarly creamy, nutty body.
- No poblano peppers? Use Anaheim peppers for a mild green chile flavor, or green bell pepper with one extra serrano for more heat.
- Prefer chicken breast? Use the same weight of boneless skinless chicken breast and begin checking it after 15 minutes; cook it to 74°C/165°F.
- No Mexican oregano? Use dried marjoram or regular dried oregano, crushing it between your fingers before blending.
Tips and Variations
- Rinse the hominy until the water runs mostly clear so its flavor stays clean and the broth is easier to season.
- Let the tomatillos blister in spots rather than blacken all over; a little char adds depth, while heavy scorching can make the broth bitter.
- Set the crisp garnishes out in separate bowls so each serving keeps a sharp contrast between hot broth and cool toppings.
What Went Wrong?
- Broth is too thin Simmer uncovered for 5 to 10 minutes, stirring occasionally, until it lightly coats the hominy and chicken.
- Broth tastes bitter The pepitas or vegetables may have scorched. Add lime juice and a small pinch of salt; severe bitterness is best avoided by using only lightly blistered vegetables and fragrant, pale-gold pepitas.
- Green flavor tastes dull Adjust the salt first, then squeeze in lime. Salt opens the savory flavors, while lime restores the tomatillos' brightness.
- Chicken feels tough Keep the broth at a gentle simmer rather than a hard boil, and stop cooking as soon as the thickest piece reaches 74°C/165°F.
Nutrition Estimate
- Fiber: 9 g per serving
- Sodium: 870 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
