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Chicken Posole Verde

Chicken Posole Verde
Photo by Deb Lindsey for The Washington Post


This green version of the traditional Mexican stew is made with a deeply savory yet lively-tasting base of tomatillos, cooked and pureed with onions, garlic, jalapeño, cilantro and toasted pumpkin seeds. Thanks to a couple of strategic shortcuts — using canned hominy and shredded, cooked chicken from a rotisserie bird — this Chicken Posole Verde comes together in less than an hour.


Chicken Posole Verde



For the posole 

1 pound tomatillos, stemmed, husked and rinsed well
1/2 small white onion
3 cloves garlic
1/2 cup raw, hulled pumpkin seeds (pepitas)
1 to 2 medium jalapeño peppers, stemmed, cut in half lengthwise and seeded
1/2 cup packed fresh cilantro leaves
1 teaspoon dried oregano
1 teaspoon kosher salt
4 cups no-salt-added chicken broth
Two 15-ounce cans hominy, drained and rinsed (31/3 cups)
4 cups cooked, shredded chicken (from a 3-pound rotisserie chicken)



For serving

Fresh cilantro leaves
Flesh of 2 ripe avocados, diced or cut into chunks
Thinly sliced radishes
Lime wedges

Chopped red onion
For the posole: Fill a 3-quart pot halfway with water. Add the tomatillos, onion and garlic; bring to a boil over high heat, then reduce the heat to medium-low; cook for 10 minutes or until the tomatillos are tender. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan frequently, until they are fragrant and begin to make popping sounds. Let them cool for 5 minutes, then transfer to a blender, along with the cooked tomatillos, onion and garlic; the jalapeño (to taste); cilantro; oregano; salt; and reserved cooking liquid. Puree until smooth.

Transfer the blended tomatillo mixture to a soup pot; bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally, until the mixture has thickened and turned a deeper shade of green.

Add the broth and hominy; increase the heat to medium-high so the mixture returns briefly to a boil, then stir in the chicken; cook just until it has warmed through.

Serve hot, with the small bowls of cilantro, avocado, radishes, lime wedges and red onion.

Makes 6 servings

Per serving: Calories 320; Total Fat 10g (Saturated Fat 2g); Carbohydrates 8g; Dietary Fiber 7g; Protein 25g; Cholesterol 50mg; Sodium 500mg

*Photo credit Deb Lindsey

Copyright Ellie Krieger 2016 All rights reserved

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