Mexican cuisine · Soups & Stews

Pozole Verde

Green corn stew with chicken, tomatillos and fresh toppings – Mexico's festive soup.

Ingredients · for 6 servings

• 600 g chicken thighs
• 2 cans white hominy (400 g each)
• 400 g tomatillos (jarred or fresh)
• 2 green chilies (jalapeño)
• 1 onion
• 3 garlic cloves
• 1 bunch cilantro
• 1.5 l chicken stock
• 1 tsp oregano
• Salt
• Radishes, limes and lettuce to serve

Instructions

1. Gently poach the chicken thighs in the stock for 40 min, then remove and shred the meat.
2. Purée the tomatillos, chilies, onion, garlic and half the cilantro with a ladle of stock until smooth.
3. Simmer the green sauce vigorously in a little oil for 5 min – this cooks off its raw sharpness.
4. Return the sauce, drained hominy and shredded chicken to the stock.
5. Season with oregano and salt and simmer for 20 min.
6. Serve in deep bowls – everyone tops their own with radish slices, shredded lettuce, cilantro and lime juice.