Matty Matheson’s Pollo Verde (or pozole verde de pollo) is the ultimate green chicken soup. It perfectly balances a rich, slow-braised stew with bright, crunchy garnishes. Here is the quick guide to making this deeply flavorful one-pot meal.
Quick Recipe Steps
- Brown the Chicken: Cut the chicken into chunks. Season with salt and pepper, and brown it in canola oil until golden. Leave the browned bits in the pot.
- Char the Tomatillos: Broil the tomatillos until charred and smoky. Keep all the juices.
- Caramelize the Sofrito: Blend onions, garlic, celery, and a mix of peppers (green, poblano, jalapeño, and banana). Pour the puree into the chicken pot and cook on low for 1 hour until deeply caramelized.
- Braise Low and Slow: Add the charred tomatillos, their juices, chicken stock, a dash of salt, and the browned chicken back to the pot. Cover and simmer for 1.5 to 2 hours.
- Add the Hominy: Once the braise is done, stir the hominy directly into the hot pot.
How to Serve
The magic is in the contrast! Serve the hot, rich soup topped generously with these fresh garnishes:
- Thinly sliced radish
- Diced avocado and raw onion
- Fresh cilantro
- A dollop of crema
- Lots of fresh lime juice
- Freshly cracked pepper