Pozole is classically made with pork, but I had a ton of leftover chicken thighs from Thanksgiving, leading me to believe you can make this hearty stew with any meat that can shred. Let’s get into it:

The Recipe:

• 1 white or yellow onion, chopped
• 2 cloves of garlic, chopped
• 4 leaves of kale, chopped, with stems removed
• 2T cumin
• 2T garlic powder
• 1T ground coriander
• 1T salt
• 2T black pepper
• 4 cups chicken, vegetable, or turkey stock (bone broth is best if you can find/make it)
• 1/2 cup salsa verde (store bought or homemade)
• 2 cups shredded cooked chicken or pork
• 1 cup white hominy, drained and rinsed
• Garnishes: lime, cilantro, thinly sliced radish, avocado, jalapeño slices

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In a large pot, cook the onion and garlic in about 3T olive oil until fragrant, about 3 minutes. Add the kale and cumin and cook for another 2-3 minutes. Add the garlic powder, coriander, salt and pepper and all the stock/broth and salsa verde.

Let this simmer on low heat for as long as you’d like (I let mine go for 30 minutes). Taste it along the way to make sure it’s delicious and adjust the seasoning accordingly.

When the broth is lovely, add the chicken/pork and hominy. Serve topped with any of the suggested garnishes. Enjoy!