Chicken Pozole verde

Gluten free, freezer friendly, and an epic meal that breathes life into a dipped hunk of bread!


  • 2 pounds boneless chicken thighs, skin removed
  • 1 pound tomatillos, husked and washed
  • 1 large onion, chopped
  • 3 jalapeño peppers, seeded and chopped (keep the seeds and ribs if you like it spicy)
  • 4 Anaheim peppers seeded and chopped
  • 6 cups chicken broth
  • 1 tablespoon dried oregano
  • 1 teaspoon coarse sea salt
  • 1 large handful fresh cilantro, stems and leaves
  • 1 28-ounce can white hominy, drained and rinsed

    Garnish with limes, radishes, jalapeños, cilantro, avocado, cabbage, oregano


  • In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, Anaheims, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
  • Transfer chicken to cutting board and shred with a fork. Set aside.
  • Using a large slotted spoon, place the cooked tomatillos, onions, and peppers in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid, and puree until completely smooth.
  • Add the shredded chicken, pureed veg and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.
  • Serve with fresh lime juice, radishes, jalapenos, avocado, cabbage, cilantro and oregano.


If you haven’t cooked with tomatillos before they are a delight! However, you need to roast them: remove husk, wash (not just rinse), set them crown down on a baking sheet in a preheated 450 F oven for 8-10 minutes, or until they start to scream (the moisture inside opens up little tears in the skin and “screams”). This will make your little greenies much more flavorful.

Knock up the flavor: sweat the veg and bloom your seasoning before adding in the broth to the mix. (5-10 min simmer veg then 1 min more stirring in seasoning before drowning it all in broth)

Slow cooker style: place all ingredients except cilantro and hominy in the slow cooker. Cover and cook for 4 hours on high or 6 hours on low. 30 minutes before it’s ready, transfer the chicken to a plate and shred with a fork. Remove the cooked veg from the broth with a slotted spoon and transfer to a large blender. Add cilantro to blender and blend contents until completely smooth. Add the shredded chicken, blended veggies and hominy to the slow cooker. Stir, cover and cook for 30 more minutes.

To freeze, cool the pozole in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely then reheat on the stovetop.