Mexican Chicken Pozole Verde

Instructions:

1. In a large pot, combine chicken and chicken broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
2. Remove chicken from the pot, shred it, and set aside. Reserve the broth.
3. In a separate pot, boil tomatillos for 8 to 10 minutes until soft. Drain well.
4. Blend tomatillos, onion, garlic, jalapeños, cilantro, spinach if using, cumin, oregano, salt, and black pepper until smooth.
5. Heat vegetable oil in a large pot over medium heat. Pour in the green sauce and simmer for 5 to 7 minutes to deepen the flavor.
6. Add shredded chicken, hominy, and reserved chicken broth.
7. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed.
9. Serve hot with desired toppings.

Variations

• Use pork instead of chicken for a more traditional take.
• Add roasted poblano peppers for a smoky depth.
• Stir in a handful of epazote if available for authentic flavor.
• Make it spicier by blending in a serrano pepper.

Tips

• Always simmer the green sauce briefly before adding broth to remove raw acidity.
• Shred chicken while warm for the best texture.
• Do not skip the toppings; they add essential contrast and freshness.
• Pozole verde tastes even better the next day as the flavors fully develop.