I only discovered the magic of pozole about five years ago, but it quickly earned a permanent spot in my cold-weather rotation. Pozole verde is a traditional Mexican hominy-based soup, typically made with pork or chicken in a vibrant green chile-and-herb broth and finished with an abundance of fresh garnishes.
Earlier this winter, while eating a bowl, I started wondering what would happen if I combined it with a thicker, bean-forward green chili. The two dishes share a similar green chile backbone, but their textures and finishes are distinct. I wanted the chew of hominy and the vibrant toppings from pozole, paired with the heartier, stew-like consistency and beans you expect from chili.
Enter: Weeknight Pozole-Style Green Chili.
This isn’t a traditional pozole verde, and it’s not quite a classic green chili either – I’m borrowing favorite elements of each. It starts with a bright, roasted tomatillo-and-pepper base with hominy, like pozole, then cooks down into a thicker, cozier bowl that eats more like chili, thanks to white beans. Chicken thighs simmer until tender before being shredded back into the pot, and everything finishes with a generous squeeze of lime.
The base is satisfying on its own, but the toppings are what make it special. Go maximalist. Cabbage, pepitas, and tortilla strips add crunch. Sour cream and avocado bring creaminess. Thin slices of radish add a peppery bite. The stew is rich and hearty; the toppings keep every spoonful fresh and layered.
INSPIRATION(S): Rick Martinez’s Pozole Verde con Pollo.
NOTES:
- White beans: Adding the beans along with their liquid is a tip I picked up from Julia Turshen. It reduces waste and helps naturally thicken the chili.
- Hominy: If you can’t find a large can, two 15-ounce cans work just as well.
- Consistency: This is meant to be more chili-like than soupy. If you prefer it thinner, add a splash of chicken stock at the end.
- Heat: Adjust the heat to your preferred level – Mild: seed serrano or skip it. Medium: leave seeds. Hot: add a second serrano.
A huge thank you to the recipe testers: John Donovan, Noelle Hale, Ellary Draper, Katie Orme
Print
Weeknight Pozole-Style Green Chili
(No Ratings Yet)
Loading…
- Total Time: 1 hour, 20 minutes
- Yield: 6 to 8 servings 1x
Ingredients
Verde Base
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers stemmed
- 1 to 2 serranos, halved (seeded for less heat)
- 1 small white onion, cut into 8 wedges trimmed peeled
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Chili
- 2 tablespoons olive oil
- 1 1/2 pound boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 1/2 teaspoons oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon white pepper
- 1/2 cup low-sodium chicken stock
- 2 (15-ounce) cans white beans, undrained
- 1 (25-ounce) can white hominy, drained and rinsed
- 1 teaspoon kosher salt
- 1 lime, zested and juiced
To Garnish
- Thinly sliced green cabbage
- Radishes, sliced paper-thin
- Sour cream
- Chopped cilantro
- Diced avocado
- Pepitas
- Tortilla chips or strips
- Extra lime wedges
Instructions
- Preheat the oven to 425°F.
- On a sheet pan, toss 1 pound tomatillos, 2 poblano peppers, 1 to 2 halved serranos, 1 small white onion, and 4 cloves garlic with 2 tablespoons olive oil and 1 teaspoon kosher salt. Roast for 20 to 25 minutes, until everything is completely soft with blistered skins and a few charred edges.
- Transfer the vegetables and any pan juices to a blender and blend until completely smooth. Set aside.
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 tablespoon ground cumin, 1½ teaspoons oregano, ½ teaspoon ground coriander, and ½ teaspoon white pepper. Cook for about 30 seconds, stirring constantly, just until fragrant.
- Pour in the blended verde sauce and cook for 5 minutes, stirring occasionally, until slightly thickened and a deeper olive green.
- Add 1 1⁄2 pounds chicken thighs, ½ cup low-sodium chicken stock, 2 (15-ounce) cans white beans with their liquid, 1 (25-ounce) can drained white hominy and 1 teaspoon kosher salt, stir to combine and bring to a gentle boil.
- Reduce the heat to a low simmer; you want small, lazy bubbles breaking at the surface. Cover and cook for 25 to 35 minutes, stirring occasionally to prevent sticking, until the chicken shreds easily and registers 165°F in the thickest part.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Lower the heat and stir in the lime zest and juice. Taste and adjust salt as needed.
- The finished dish should be thick and stew-like — closer to a chili than a brothy soup. If you prefer it looser, add ½ to 1 cup additional chicken stock and simmer for a few minutes to combine.
- Ladle into bowls and let everyone choose their preferred toppings. This is not a minimalist soup, so go crazy. These aren’t merely garnishes, they provide crunch, freshness, and contrast to the rich stew.
- Prep Time: 20 minutes
- Cook Time: 1 hour
