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A lighter, herbaceous green pozole with chicken and fresh green vegetables. This healthy, protein-rich soup from Guerrero offers a fresh, brothy alternative to traditional pozole for family dinners.
In a large pot, heat olive oil over medium heat. Add the chicken thighs and brown lightly on both sides for 5–6 minutes.
Pour in the chicken broth and bring to a gentle simmer. Skim any foam, lower heat to maintain a gentle simmer, and cook covered for 35 minutes until the chicken is cooked through.
While the chicken cooks, blend tomatillos, poblanos, onion, garlic, spinach, and cilantro with 1 cup of the hot broth until smooth. Work in batches if needed.
Remove chicken from the broth. Shred the meat with two forks and discard the bones.
Return the broth to a low simmer. Add the tomatillo-herb purée, hominy, green beans, and zucchini, and simmer for 15 minutes until vegetables are tender but still bright.
Return shredded chicken to the pot. Season with salt and black pepper, simmer gently for 5 more minutes. Adjust seasoning and serve hot, garnishing as desired.
