Pozole Verde

This hearty Mexican stew just may be the perfect comfort food: Bright, tangy, and deeply soothing. In many parts of Mexico, restaurants will only serve pozole on Thursdays, a tradition that exists for good reason: classic pozoles are incredibly labor-intensive to prepare. Our streamlined version uses shortcuts like canned hominy, making it a snap to get onto the table any night of the week.

Yield: All recipes serve 2 people

Chef Notes: Like many soups and stews, pozole benefits from resting time, allowing the flavors to mingle and deepen. Consider making it a day or two in advance. The toppings are best prepped right before serving, but if you’re trying to do as much advance work as possible, you can pre-slice your radishes and shred your cabbage, then keep refrigerated until serving. Just be sure to toss the cabbage in a little lime juice to keep it from browning.

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Components

• Pozole broth

• Poached shredded chicken

• Shredded cabbage

• Cilantro

• Radishes

• Sour cream

• Lime

• Avocado

• Tortilla chips

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Mise

Poach vegetables and chicken: Place tomatillos, onion, chile peppers, and chicken breasts in large, heavy pot over medium-high heat. Add chicken stock and a large pinch of salt and bring to a boil, then reduce to a simmer. Simmer for about 15 minutes, until vegetables are soft and until internal temperature of chicken reaches 155˚F. Remove from heat.

Shred chicken: Remove chicken breasts with tongs and let cool slightly, then shred chicken with your hands.

Purée broth: Once broth has cooled slightly, purée vegetables in broth with immersion blender until smooth.

Finish

Return shredded chicken to pot, then add hominy. Taste and adjust seasonings.

Ladle pozole into bowls and top with shredded cabbage, minced cilantro, sliced radish, and a dollop of sour cream. Squeeze lime wedge over pozole.

Serve with sliced avocado, tortilla chips, and additional lime wedges.

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