1-Getting Chicken Posole Verde just right is all about following simple steps that I use in my own kitchen. Start by gathering and prepping your ingredients, like rinsing the tomatillos and halving the jalapeños. This sets the stage for a smooth cooking process that takes about 1 hour and 10 minutes total. For more ideas on quick chicken dishes, check out our easy chicken stir-fry recipe on the blog.

2-In a large pot, combine the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring everything to a boil over high heat, then lower to a simmer and partially cover for about 40 minutes until the chicken is tender. Once done, remove the chicken and shred it with forks on a cutting board. This step keeps the meat juicy and ready to mix back in.

3-Next, use a slotted spoon to transfer the cooked tomatillos, onion, jalapeños, and garlic to a blender. Add 1 cup of the cooking liquid and the cilantro, then blend until smooth. Return this mixture to the pot, stir in the shredded chicken and drained hominy, and simmer for another 15 minutes. Adjust the salt as needed to balance the flavors. Finally, serve it hot with your favorite toppings for a fresh finish.

4-If you’re short on time, a pressure cooker can speed things up, as I often do for family dinners. This method infuses the flavors deeply while cutting down cooking time. Remember, the key is in the fresh ingredients, like the 1 pound of tomatillos that give that signature tang. Once ready, ladling it into bowls makes for a satisfying meal that everyone enjoys.