Print Recipe

Pollo Posole Verde {Green Chicken Hominy Stew}

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 4 Servings


  • 2 tbsp olive oil
  • 3 cloves garlic chopped
  • 2 shallots chopped
  • 1.25 lbs tomatillos husks removed
  • 1 Serrano chiles thinly sliced
  • 2 c chicken stock
  • 1/4 c lime juice
  • 2 chicken thighs seasoned, cooked & shredded
  • 1.5 c hominy soaked for at least 24 hrs and cooked in water or stock until soft
  • 1 c cilantro plus more for garnish
  • 2 radishes thinly sliced for garnish
  • 1 c red cabbage shredded for garnish
  • 2 avocados sliced for garnish
  • 1 lime optional, quarters for garnish


  • Heat oil in a large pot over medium heat. Saute the garlic, shallots and Serrano chiles until soft and fragrant (about 8 minutes).
  • While garlic mixture is cooking, puree tomatillos in a blender until smooth.
  • Add half of the tomatillo puree to the pot and saute until thickened (about 5 minutes). Season with salt and pepper.
  • Add 2 c chicken stock and hominy to pot and bring to a simmer. Cook for an additional 10 minutes.
  • Meanwhile, combine 1 c cilantro with remaining tomatillo and blend until smooth.
  • Add the shredded chicken, lime juice and cilantro-tomatillo puree to the pot, remove from heat and stir to combine. Season to taste with salt and pepper.
  • Divide posole among four bowls and garnish with radish, cabbage, avocado and cilantro to serve. Lime wedges optional.