Description
A flavorful, from-scratch Chicken Pozole Verde with crispy baked tostadas. This one-pot wonder is easier than takeout, freezer-friendly, and customizable for any heat level.
Ingredients
Scale
- 1.5 lbs tomatillos, peeled and rinsed
- 3–4 fresh serrano peppers
- 1 large white onion, chopped
- 4–5 cloves garlic
- 1 large bunch fresh cilantro (stems included)
- Juice of 2–3 limes
- 2 lbs chicken thighs, bone-in, skin-on
- 2 cans (15oz each) hominy, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup salsa verde
- 2 dried bay leaves
- 12–15 small corn tortillas
- Avocado or canola oil (for brushing)
- Toppings: shredded cabbage, sliced radishes, diced white onion, fresh cilantro leaves, crema (or sour cream), lime wedges
Instructions
- Prep the green sauce: Blend tomatillos, serranos, chopped white onion, garlic, and cilantro stems until smooth. Pour into a bowl and set aside.
- Cook the chicken: Heat oil in a large pot over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden. Flip and sear other side. Remove chicken to a plate.
- Build the base: In the same pot, cook onion for 2 minutes. Add the blended green sauce and salsa verde; simmer for 5 minutes to cook out raw taste.
- Simmer: Return chicken to pot. Add chicken broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until chicken reaches 165°F.
- Shred and combine: Remove chicken and let cool for 5 minutes. Discard skin and bones, then shred meat. Stir shredded chicken and hominy back into the pot. Simmer uncovered for 10 minutes. Season with salt to taste.
- Make tostadas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Brush tortillas lightly with oil and bake for 8-10 minutes, flipping halfway, until golden and crisp.
- Serve: Ladle soup into bowls. Serve with tostadas and toppings bar. Instruct guests to build their own bowls by dipping tostadas and adding toppings.
Notes
[‘Searing the chicken adds depth; do not skip.’, ‘Rinse hominy thoroughly to remove metallic taste.’, ‘Balance acid with lime or sugar if needed.’, ‘Tostadas can be made up to 2 days in advance.’, ‘Chicken thighs stay juicier than breast meat during long simmer.’, ‘Soup thickens as hominy absorbs liquid; add broth when reheating if needed.’]
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl of soup with
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: Chicken Pozole Verde, crispy tostadas, Mexican soup, hominy recipe, weeknight dinner, one-pot meal, better than takeout