Quick Pozole Verde with Chicken

Prepare Chicken

1. Place chicken breasts in a large pot. Cover with 4 cups of chicken broth and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through. Remove chicken, shred it using two forks, and set aside. Reserve the broth.

Make Green Sauce

1. Preheat oven broiler or a heavy skillet to medium-high heat. Place tomatillos, onion, garlic, and jalapeño on a baking sheet or skillet. Broil or roast for 8-10 minutes, turning occasionally, until softened and slightly charred.
2. Transfer the roasted vegetables to a blender. Add fresh cilantro and blend until smooth. If the sauce is too thick, add a splash of the reserved chicken broth.

Assemble Pozole

1. In a large pot, heat olive oil over medium heat. Pour in the blended green sauce and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
2. Add the remaining 2 cups of chicken broth, shredded chicken, drained hominy, and epazote sprigs to the pot. Stir well and bring to a gentle simmer.
3. Cook for at least 30 minutes, or up to an hour, allowing the flavors to fully combine. Remove the epazote sprigs before serving. Season with additional salt to taste.

Serve

1. Ladle the hot pozole into bowls. Serve immediately with optional garnishes such as sliced radishes, shredded cabbage, diced avocado, lime wedges, and crushed tortilla chips.