chicken pozole verde recipe features roasted tomatillos and toasted hominy

Bon Appetit published a recipe for chicken pozole verde that uses a whole chicken to create a fragrant broth and tender shredded meat in one pot.

The recipe includes roasted tomatillos and a mix of green chiles to provide tang and heat, with a swirl of cilantro purée added at the end for fresh flavor and a vibrant green color.

Toasted canned hominy is recommended to add a flavor similar to corn nuts, though it can be skipped without compromising the stew's quality. The hominy gives the stew a hearty texture.

The dish is served with optional toppings such as red onion, cilantro, dried oregano, lime wedges, avocado for creaminess, or shredded cabbage, sliced radishes, and crushed tortilla chips for crunch.

The recipe suggests cooking the chicken up to three days ahead and refrigerating it in its broth or freezing the finished pozole for later use.