SOUTH LAKE TAHOE, Calif. – Summer might conjure images of grilled corn and icy lemonade, but there’s something undeniably soulful about a steaming bowl of chicken pozole verde—yes, even in sweltering weather.

Chicken pozole verde is a vibrant Mexican stew made with shredded chicken, hominy, and a green broth rich with tomatillos, jalapeños, and fresh herbs. It’s a dish that balances hearty comfort with brightness and zip—perfect for when warm evenings call for bold, satisfying flavors.

What makes it summer-friendly? Seasonal produce – many of the ingredients are at their peak during summer, especially those found at farmers’ markets.  Zesty ingredients like lime, cilantro, and tomatillos give the soup a refreshing, tangy lift.  Radishes, shredded cabbage, avocado and more add a crisp texture and cooling contrast.

Chicken Pozole Verde

2 lbs. boneless skinless chicken breasts

1 lb. tomatillos, husked and rinsed

1 large white onion, roughly chopped

2 poblano peppers, seeds removed and roughly chopped

2-3 jalapeño peppers, halved 

2 cloves garlic

1 Tbsp. Mexican oregano

1 tsp. salt

6 cups chicken broth

1 cup cilantro, stems and leaves

2 (15 oz.) cans white hominy, drained and rinsed

Suggested toppings:

Lime wedges

Sliced radishes

Thinly sliced shredded cabbage

Diced white onions

Chopped cilantro

Sliced avocados

Tortilla chips

Add the chicken breasts, tomatillos, onion, poblano, jalapeños, garlic, oregano, salt and broth to a large pot or Dutch oven.  Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 20 minutes.  Transfer the chicken to a cutting board and shred it with a fork.  Set aside.

Carefully transfer the cooked tomatillos, onions, poblano, jalapeños, and garlic with a slotted spoon to a large blender.  Add 1 cup of cooking liquid and the cilantro, and blend until completely smooth.  

Pour the blended mixture back into the pot and stir in the shredded chicken and hominy.  Bring to a simmer over medium-high heat and cook uncovered for 15 minutes.  Taste and season with more salt, if necessary.  Serve with toppings such as fresh lime, thinly shredded cabbage, sliced radishes, cilantro, diced onions and sliced avocado.  

-Jill Rozier, Lake Tahoe Markets www.LakeTahoeMarkets.com