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This quick and easy pozole Verde recipe is like a warm hug in a bowl. Filled with fresh flavors from the tomatillos, onions, and cilantro, a kick of spice from the serranos, and chicken, this delicious Mexican-style stew is perfect for cold days. The traditional recipe is hominy-based, but feel free to use chickpeas if you don’t have any hominy grits.
Bite
30MINS
Total Time
$3.75
Cost Per Serving
Ingredients
Servings
8
us / metric
1 can
(28 oz)
(28 oz)
Tomatillo
with 1/2 the liquid
1
White Onion, diced
reserve some for garnish
2
Serrano Chilis
deseed for less spicy and cut into pieces
1 bunch
Fresh Cilantro
preferably a small bunch
4 cloves
Garlic
1 tsp
Mexican Oregano
1/2 tsp
Salt
2 cans
(14 oz)
(14 oz)
White Hominy
drained and well-rinsed
6 cups
Chicken Stock
1
(3 cups)
(3 cups)
Rotisserie Chicken
meat picked and shredded
to taste
Tortilla Chips
for serving
Garnish
2
Avocados, sliced
1/2 head
Iceberg Lettuce, shredded
preferably a small head
1 bunch
Radish, thinly sliced
2 up to 3 radishes per 8 servings
2
Limes, quartered
to taste
Mexican Crema
or Sour Cream