Description
This Pozole Verde Hominy with Radish Ruby Rain is a vibrant, hearty chicken stew featuring tender chicken and chewy hominy in a bright, tangy verde broth. It’s an easy dinner idea perfect for satisfying hungry families on a busy weeknight.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 cans (100 oz total) canned hominy, drained and rinsed
- 1.5 lbs tomatillos, husked and rinsed
- 2–3 serrano or jalapeno chiles, stems removed (remove seeds for milder flavor)
- 1 medium onion, roughly chopped
- 4–5 cloves garlic, peeled
- 6–8 cups low-sodium chicken broth
- 1 large bunch fresh cilantro, divided
- 2–3 limes, divided
- 1 bunch radishes
- Thinly sliced avocado (optional garnish)
- Crumbled queso fresco or cotija cheese (optional garnish)
- Crispy tostadas (optional garnish)
Instructions
- Prep and Roast Aromatics: Husk and rinse 1.5 lbs tomatillos. Roughly chop 1 medium onion, 4-5 garlic cloves, and 2-3 chiles. Place tomatillos, chiles, onion, and garlic on a sheet pan and roast at 400F (200C) for 15-20 minutes until softened and slightly charred.
- Cook and Shred Chicken: If using raw chicken, poach 2 lbs chicken gently in lightly salted water or broth until cooked through (165F/74C). Shred the chicken once cool enough to handle. (A pre-cooked rotisserie chicken can be used as a shortcut).
- Blend Verde Sauce: Carefully transfer the roasted vegetables, half of the fresh cilantro, and 1 cup chicken broth to a blender. Blend until the mixture is completely smooth and vibrant green. (For richer flavor, briefly sauté the blended sauce in olive oil for 3-5 minutes).
- Simmer the Pozole: In a large 6-quart pot, combine the shredded chicken, 2 cans of drained hominy, the blended verde sauce, and the remaining 5-7 cups of chicken broth. Bring to a gentle simmer, then reduce heat to low and let it gently bubble for 30-45 minutes to meld flavors. Taste and adjust seasoning with salt, pepper, and a generous squeeze of fresh lime juice.
- Garnish and Serve: While the pozole simmers, thinly slice 1 bunch of radishes, chop the remaining fresh cilantro, and cut 2-3 limes into wedges. Ladle the hearty pozole into warm bowls and shower generously with the ‘Radish Ruby Rain’ and fresh cilantro. Serve immediately with lime wedges and any desired garnishes like avocado or crispy tostadas.
Notes
For shortcuts, use pre-cooked rotisserie chicken, canned hominy, and pre-minced garlic or pre-cut onions. To avoid common mistakes, always taste and adjust seasoning, poach chicken gently to prevent dryness, and do not skip garnishes as they provide crucial texture and brightness. Store radishes with greens removed in a plastic bag in the fridge for crispness. Consider adding extra veggies like zucchini or spinach for added nutrients.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Simmering, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: pozole, chicken, verde, hominy, radish, ruby rain, easy dinner, weeknight, Mexican, healthy stew