This is a great meal using either roasted poblano or Anaheim chiles. Pozole is a traditional Mexican stew made with homily, red or green chiles, some sort of protein-traditionally pork but chicken or beans are easily substituted. Topping pozole with fresh ingredients like cabbage and radishes make this a festive meal great for holidays but easy enough for weeknight meals.

Homily is an ingredient you might not be familiar with. You can find dried or canned homily in the Mexican food section of any grocery store. I used dried homily (follow cooking directions on the package) canned is fine to use too.

I based this dish using this recipe, the original recipe is VERY detailed. I’ll post my modified/simplified version but do check out the original recipe if you want to take a deep dive into pozole.

Green Chile Tomatillo Pozole you can double or triple this. Leftovers are great.

• 4-5 cups stock, I used chicken but vegetable is fine
• 1 pound boneless chicken breasts, pork or 2 cans drained beans
• 1 pound tomatillos husks removed and washed (if you can’t find fresh tomatillos canned are fine, they are in the same isle as refried beans and enchilada sauce.)
• 1 large onion chopped
• 1 pound of roasted green chiles skins and seeds removed chopped
• 2 or three cloves of garlic
• 1 teaspoon each of cumin and oregano-salt and pepper!
• 2 or 3 cups of cooked homily, drained
• garnishes like cabbage, avocado, radishes, lime, cilantro, onion slices

Cook the chicken, if using, in a large heavy-bottomed pot, bring the stock and spices to a boil. Add the chicken breasts, cover and simmer gently over low heat until  tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred and return the chicken back to the stock.

Make the green chile sauce. In a blender add tomatillos, onion, garlic, roasted chiles and garlic. Blend until smooth, scraping down sides if necessary.

Pour the green chile sauce into the chicken soup pot. Add the the hominy and bring to a gentle simmer over moderate heat. It will turn dark green and thicken up add water or more broth if it is too thick. Taste the soup.  Season with salt, pepper and maybe a squeeze of lime.

Serve with whatever garnishes you like.