Tomatillo Chicken Pozole

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Hey everyone! Spring break is over and I have a wealth of recipes to post! We had a lot of fun skiing and tubing (translation: falling and falling) this past week but I’m glad to be back to my home and kitchen.

I figure this recipe is perfect for cold rainy days, which have been all too common this winter in Athens.  My inspiration for this recipe was some green chicken pozole I tried at Taste of Athens from Agua Linda. It was delicious and warming, and I wanted to create a recipe that did the same but in less time, because I am lazy and don’t like the idea of standing over a simmering pot for hours.  Laziness prevailed and this recipe was born. I  hope you’ll enjoy it! Tomatillo Chicken Pozole



Tomatillo Chicken Pozole 

Serves 3-4



3 cups chicken broth

1 cup canned hominy

1/2 cup salsa verde

3-4 tomatillos, husks removed and diced

1/2 yellow onion

2 tsp minced garlic

4 oz chicken breast, cut into cubes

Cooking spray

1 1/2 tsp cumin

1/4 tsp cayenne pepper



Sliced red cabbage

Thinly sliced red radishes


Sour cream

Corn tortilla strips

Avocado slices

Black pepper

Lime slices



1.  Combine cumin, onion, cayenne pepper, salsa verde, chicken broth, hominy and tomatillos in a pot and simmer over medium heat for 5 minutes.

2.  While the broth mixture is simmering, spray a frying pan with the cooking spray and cook chicken over medium heat for 5-7 minutes, or until no longer pink.

3.  Transfer the chicken to the chicken broth mixture and simmer over low heat for another 5 minutes.

4.  Serve with garnishes- the more the better!

Tomatillo Chicken Pozole

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