Perfect for cooler weather, this green chile chicken pozole is a dinnertime highlight anytime the temperatures drop. Marisol Varela made it for us during our (unusually snowy) spring 2022 photoshoot in central Oregon and folks have been asking for the recipe ever since.


  • 6 oz white dry hominy (I use Los Chileros White Corn Dry Hominy found in many Whole 
Foods Markets).
  • 1⁄4 of a sweet white onion (cut in half)
  • 2 garlic cloves (crushed)
  • 1 tbs Mexican dry oregano
  • 5 boneless/skinless chicken thighs
  • 2 lbs. fresh anaheim green chiles
  • 1⁄2 of a sweet white onion (diced)
  • 2 garlic cloves (minced)

Garnishing Ingredients

  • 1⁄2 of a small cabbage head (finely shredded)
  • Sliced radishes
  • Lime wedges
  • Cilantro sprigs
  • Sliced avocado

Other kitchen staples

  • Kosher Salt
  • Black pepper
  • High heat cooking oil (avocado is a favorite)


  1. Day Before – Soak hominy overnight.
  2. Day of cooking – Drain hominy soaking water and refill with fresh water up to one inch above the hominy.
  3. Add 3 tbs kosher salt, 1⁄2 of a white onion, 2 crushed garlic cloves. Cook hominy slowly for about 2 hours, or until the hominy is soft to the bite and no longer starchy. Once fully cooked, drain hominy and set aside.
  4. While hominy is simmering, toast the anaheim chiles until the skin is charred. PRO TIP: once green chile is toasted, place them inside a gallon sized zip lock bag and seal. Let them rest for approx: 20 minutes. The steam will help the skin separate from the chiles. This will make step 5 much easier!
  5. Using gloves, peel chiles and remove seeds and stems, the skin should come off easily.
  6. Finely dice the green chiles and set aside.
  7. Dice 1⁄2 of a white onion, and mince the garlic cloves, set aside.
  8. Season thighs liberally with salt and pepper, and dry oregano.
  9. Heat about 2 tbs of oil in your FINEX 7 Qt. Dutch Oven. Add the chicken thighs and cook on each side until each side is golden brown. Remove from heat when golden and set aside in separate bowl (they will be added back in later).
  10. After removing the chicken from the dutch oven, add another tbs of cooking oil and add diced onion, minced garlic, and diced chile into the pot. Sauté for about 10 minutes.
  11. Add chicken back into Dutch oven, add drained hominy.
  12. Add 2 quarts of water and stir.
  13. Simmer gently for about 30 minutes. Season with salt to taste.
To Serve Garnish with a few sprigs of cilantro, slices of avocado, a small handful of shredded cabbage, a few radish slices, and lime juice. Serve with a tostada (a crispy corn tortilla) on the side.

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