Recipe: Green Chile Pozole from Denver, Colorado

Denver, Colorado is known to have quite the range when it comes to its dining scene. The achingly hip city caters just as well to the bar-hopping hipster biting down on a rattlesnack hotdog, as it does for the beatnick revivalist tucking into some fine-dining over an afternoon jazz session in the colourful RiNo Art District.

Comfort food gets high scores as well, which is why we’ve sourced this recipe for a classic Green Chile Pozole from James Beard Award-nominated Chef Dana Rodriguez of Latin American restaurant Work & Class. She calls it “the perfect comfort food”, and with us Aussies heading into winter, the timing is right to perfect this simple recipe.


  • 4 poblano chilies
  • 4 jalapenos
  • 5 tomatillos
  • 1/2 a white onion, sliced
  • 5 garlic cloves
  • 1/2 bunch fresh cilantro (coriander)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dry oregano
  • 1 1/2 teaspoons black pepper
  • 3 tablespoons salt
  • 32oz (946ml) canned hominy, drained (see below for link on where to get it in Australia)
  • 3 quarts (2.8L) chicken or veggie stock
  • 4 cups shredded chicken – rotisserie chicken preferred
  • 1/2 cup canola oil


  1. Cut onion in half. Slice one half and set the other aside.
  2. Remove stems from peppers.
  3. Grill peppers, onion, garlic and tomatillos for 10 minutes until nice and charred.
  4. Combined cilantro and spiced in a food processor or blender.
  5. Add the grilled veggies and blend together.
  6. In a large pot, add the oil and the blended green salsa.
  7. Add the chicken and stock, simmer for 1 hour.
  8. Add the hominy and simmer for another 30 minutes.

Looking for Hominy in Australia? You can find it here.

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.