Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)


1 tablespoon oil
1 onion, diced
6 cloves garlic, chopped
2 teaspoons cumin, toasted and ground
6 cups chicken broth
2 cups hominy, soaked in cold water overnight
3 pounds chicken (whole or legs, thighs, etc.)
2 teaspoons oregano
1 pound tomatillos
2 jalapenos, cut in half
2 poblano chilies, cut in half
1/2 cup cilantro, coarsely chopped
2 tablespoons lime juice (~1 lime)
salt and pepper to taste


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