1-First, rinse and soak the hominy if you’re using dried; otherwise, drain and rinse the canned hominy to prepare it for the pot. In a large pot, combine the chicken thighs, quartered onion, garlic cloves, and enough water to cover, then simmer for 40-50 minutes until the chicken is cooked and tender. Once done, remove the chicken, shred the meat, and set the strained broth aside for later use.

2-Next, roast the poblano peppers and tomatillos under a broiler or on a skillet until they’re nicely charred, which adds that smoky depth to your Mexican pozole verde with fresh herbs. Transfer these to a blender along with cilantro, cumin, and a cup of the reserved broth, then blend until smooth to create the vibrant green sauce.

3-After that, return the shredded chicken to the pot with the hominy and pour in the blended green sauce along with the remaining broth. For a similar chicken-based dish for variety, simmer everything for about 20 minutes to let the flavors meld beautifully.

4-Finally, adjust the seasoning with salt and pepper, and serve hot with your favorite garnishes. If you’re adapting for dietary needs, like a vegan version, swap in plant-based proteins here. This hominy chicken pozole verde recipe takes about 1 hour total, making it ideal for busy evenings.