Green Chicken Pozole

Step 1

In a large pot, add the 1.5 lb chicken thighs and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.

Step 2

While chicken cooks, remove papery husks from 1 lb tomatillos and rinse. Place tomatillos and 1 onion (halved) in a dry skillet over medium-high heat; char until blistered and softened, about 8 minutes.

Step 3

Transfer charred tomatillos and onion to a blender. Add half the cilantro (stems and leaves) and 1/2 tsp salt. Blend until smooth, about 1 minute.

Step 4

Remove chicken from broth and shred with two forks. Discard bones and return shredded chicken to the pot.

Step 5

Add the blended green sauce, 2 cans hominy (drained and rinsed), and 2 carrots (peeled and diced) to the pot. Stir to combine.

Step 6

Simmer over medium heat until carrots are tender and flavors meld, about 15 minutes. Season with remaining 1/2 tsp salt to taste.

Step 7

Ladle into bowls and garnish with remaining cilantro leaves. Serve hot.