I had my first Connecticut girls night last night where we had Pozole; one of my favorite foods of all time. I LOVE Connecticut, and I love my new friends!

A few girls asked for the recipe, so here goes!


Pozole Verde

8 cups chicken broth

4 chicken breast halves

1 pound tomatillo (green tomato) husked and halved

1 small onion

2 jalapeño peppers (seeded)

4 cloves garlic

½ cup cilantro

1 Tbsp oregano

3 – 15 oz cans hominy


Garnish: (choose your favorites)



chopped onion


chile guijillo

tortilla chips

sour cream




  1. Bring chicken stock to a boil. Add chicken breasts. Cover and simmer about 25 min. Transfer the chicken to a plate and shred the meat. Skim any fat from the cooking liquid.
  2. While the chicken is cooking, boil tomatillo in just enough water to cover it, until they turn brownish. About 10 min.
  3. Add tomatillo, onion, jalapeño, garlic, cilantro, and 1 cup chicken liquid in a blender. Blend until smooth.
  4. Heat 1 Tbsp oil in a sauce pan. Add green sauce and cook over medium heat about 12 minutes.
  5. Add the green sauce, hominy and shredded chicken to the chicken broth and bring to a boil. Simmer for about an hour. I usually add between 4 to 8 cups of water to the soup as it boils down.
  6. Serve with your favorite garnishes. I like mine with tostadas, onion, cilantro, avocado, oregando, chile guijillo and lime. But it is all about what you like!


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