Pozole Verde Con Pollo (Gluten Free)


  • 4 boneless skinless chicken thighs
  • 1 quart salsa verde, divided (below)
  • 1 quart chicken stock, divided
  • 2 (15-oz) cans hominy
  • 2 cups green cabbage, shredded
  • 1 bunch cilantro
  • ½ cup cotija cheese
  • ½ cup Radishes thinly sliced (optional)
  • 1 pack corn tortillas or bag of crispy tortilla strips
  • oil for frying
  • limes
  • 8 tomatillos
  • 1 poblano
  • ½ cup chopped cilantro
  • ½ yellow onion
  • 2 serrano chilis seeds and pith removed
  • 4 cloves garlic
  • 1 lime juiced
  • 1 tsp coriander seed
  • 1 tsp white peppercorn
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp cumin seed
  • Remove husks and stems from tomatillos and rough-cut into quarters.
  • Char whole poblano and the half onion on the stove top, directly over the flame. Don’t be bashful with the poblano. We’re going for charred black, flaky skin here. Once charred, halve, and remove stem and inner pith/seeds from poblano.
  • Combine tomatillos, poblano, serranos, onion, garlic, spices, and lime juice in a bender or food processor and blend until smooth. This should yield about one quart. Set aside 1 cup for chips and salsa, because who doesn’t love snacks?
  • For crispy tortilla strips (optional): feel free to use a bag of prepared tortilla strips or chips here. But making your own at home is super easy and gives you total control of size and texture.
  • 1 Pour 1-2 quarts of blend or frying oil into the cooking pot. Select Sear/Saute and press Start. Using a digital thermometer, bring oil up to 375 °F (once you drop the tortillas, the temperature will drop to around 350°F).
  • Place stack of tortillas on a cutting board and cut in half across the equator. Slice across, one half at a time, into 1/8” strips.
  • In batches, fry strips until golden brown, 2-3 Minutes. Using a long-handled strainer, remove strips from oil and place in a large mixing bowl. Season with a generous couple pinches of salt and toss, then set aside.
  • Season thighs liberally with salt and pepper.
  • Place thighs in cooking pot and add 1 cup of the salsa verde and 2 cups chicken stock. Select Slow Cook. Set timer for 3 hours (03:00) and press Start.
  • After three hours, remove thighs and shred or dice. Chicken will be fall-apart tender, so chef’s choice here.
  • Return chicken to cooking pot, add remaining 2 cups of stock and 2 cups salsa verde. Strain and rinse hominy under cool water, and add to pot. Cover and use Manual setting for a temperature of 195°F and let simmer another 40 Minutes (00:40).
  • For serving, ladle about 8-10 oz of pozole in each bowl, top with shredded cabbage, a few slices of radish, several springs of cilantro, about a tablespoon of cotija cheese, a wedge of lime, and a handful of the crispy tortilla strips.
  • Include standard nutritionals (per serving)
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