Mexican-Inspired Pozole Verde with Halal Shredded Chicken

6 servings · 30 minutes preparation · 60 minutes cooking · 10 minutes cooling, chilling or resting

Ingredients

• 2.5 pounds bone-in, skinless halal chicken breasts and thighs (use halal-certified ingredients)
• 8 cups water
• 1 medium white onion, halved
• 4 cloves garlic, peeled
• 2 teaspoons dried Mexican oregano, divided
• 2 teaspoons kosher salt, divided
• 1.5 pounds fresh tomatillos, husks removed and rinsed
• 2 medium poblano peppers, seeded and roughly chopped
• 1 medium jalapeño pepper, stemmed (seeded for mild heat)
• 0.5 cup raw shelled pepitas (pumpkin seeds)
• 1 cup packed fresh cilantro leaves and tender stems
• 2 tablespoons olive oil
• Two 25-ounce cans white hominy, drained and thoroughly rinsed
• 1 cup thinly shredded green cabbage, for garnish
• 4 radishes, thinly sliced, for garnish
• 2 fresh limes, cut into wedges, for serving

Step-by-step instructions

1. Place 2.5 pounds of halal chicken, 8 cups of water, half of the white onion, 2 peeled garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon salt into a 6-quart Dutch oven over medium-high heat.
2. Bring the liquid to a gentle boil, reduce the heat to medium-low, skim off any surface foam, and simmer partially covered for 30 minutes until the chicken registers at least 165°F (74°C) with an instant-read thermometer.
3. Remove the cooked chicken to a wide plate to rest for 10 minutes until safe to handle; strain the cooking broth through a fine sieve into a heatproof bowl, discarding the spent onion and garlic, and reserve the broth.
4. Place the husked tomatillos, chopped poblanos, and jalapeño into a medium saucepan, cover with water, bring to a boil over medium heat, and cook for 8 to 10 minutes until the tomatillos turn olive green and soften; drain thoroughly.
5. Toast 0.5 cup of raw pepitas in a dry skillet over medium heat for 3 to 4 minutes until puffed and fragrant, stirring continuously to prevent burning.
6. In a blender, combine the boiled tomatillos and peppers, toasted pepitas, remaining half onion, remaining 2 garlic cloves, 1 cup cilantro, and 1 cup of the reserved chicken broth; blend on high speed for 1 minute until silky and uniform.
7. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat, pour in the blended green puree, and fry the sauce for 5 to 6 minutes, stirring frequently until darkened slightly and fragrant.
8. Pour the remaining reserved chicken broth into the pot along with the drained hominy, remaining 1 teaspoon dried oregano, and remaining 1 teaspoon salt; bring to a simmer over medium heat for 15 minutes.
9. Shred the rested halal chicken into bite-sized pieces, fold into the simmering green soup, cook for 5 minutes until heated through, and serve hot topped with shredded cabbage, sliced radishes, and fresh lime wedges.

Kitchen notes

Frying the green salsa base in oil—a traditional technique known as 'refrying' the sauce—is critical for deep, integrated flavor. Pouring the raw or boiled blended puree directly into a large pot of stock leaves the tomatillos tasting sharp and watery. Cooking the puree in hot oil for several minutes concentrates the sugars, rounds out the acidity of the tomatillos, and cooks the raw alliums, creating a velvety, cohesive soup base that clings beautifully to the hominy.

Storage & make-ahead

Store leftover pozole in an airtight container in the refrigerator within 2 hours of preparation for up to 3 days. The hominy will continue absorbing liquid as it sits, so add a splash of water or halal chicken stock when warming. Reheat gently in a saucepan over medium heat until the soup reaches at least 165°F (74°C). Avoid freezing garnishes like cabbage and radishes; prepare those fresh upon serving.