1-Creating Pozole Verde begins with combining key elements in a large pot for a simple, flavorful process. Start by mixing 2 pounds of boneless skinless chicken thighs, 1 grundpound of husked and rinsed tomatillos, 1 large roughly chopped white onion, 3 halved jalapeño peppers with seeds removed, 2 cloves of garlic, 1 tablespoon of Mexican oregano, 1 teaspoon of kosher salt, and 6 cups of chicken or vegetable broth. Bring this mixture to a boil and then simmer it partially covered for 40 minutes until the chicken is tender and easy to shred.

2-Once the chicken is ready, remove and shredded it before blending the cooked vegetables and garlic with 1 cup of the cooking liquid and 1 cup of cilantro until smooth. Pour this green mixture back into the pot along with the shredded chicken and 2 (15-ounce) cans of drained and rinsed hominy. Let the stew simmer uncovered for another 15 minutes, then adjust the salt to taste for the perfect balance.

3-For a complete meal, serve your Pozole Verde with optional toppings like lime wedges, sliced radishes, shredded cabbage, diced white onions, chopped cilantro, and extra Mexican oregano to add texture and flavor. This step-by-step approach, with a total time of about 1 hour and 10 minutes, makes it accessible for home cooks and busy parents alike. If you want to explore more tweaks, visit our section on advanced tips for enhancing your Pozole Verde experience.