Green Pozole with Chicken Easy Recipe (Pozole Verde) (2024)

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What better way to celebrate Mexican Independence Day than with a beloved Mexican dish like Green Pozole with Chicken? In Mexico, there are various types of pozole- red, green, white, chicken, beef, pork- just to name a few.

RELATED POST: Authentic Traditional Red Pozole

Green pozole with chicken is my favorite. It's both easy to make and delicious, so I would like to share my recipe with you.

If you makethese green pozole, be sure to snap a photo and share it with us on social media using the#mamalatinatipshashtag. I’d love to see it and have a chance to share it as well.

Green Pozole with Chicken (Pozole Verde de Pollo)

16 – 20 portions (1 1/2 – 2 cups each)

Approx 36 cups (8.5 lt)

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Ingredients

  • 1 can of hominy 108 oz (3.06 Kg)
  • 1 whole chicken
  • 2 garlic heads +4 garlic cloves, divided
  • 2 Tbsp salt
  • 2 pounds tomatillos (find these at the Mexican market and even in some general markets now. See photo below)
  • 2 1/2 medium white onions, divided
  • 1-3 Serrano peppers (stems removed)
  • 2 bunches of cilantro
  • 1/3 cup of pepitas (optional, ask at your local Mexican market)
  • Up to 2 cups of water
  • 1 iceberg lettuce head
  • 1 bunch radishes
  • 2 avocados
  • 8-10 limes
  • Dry Mexican oregano leaves
  • 1-2 pack tostadas

Utensils

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Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit.

If you don't have a large enough pot, split everything in half and place into two pots.

Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too.

Lastly, put water in the pot until it covers everything so far (approx 20-24 cups). Cook over medium-high heat until it comes to a boiland then lower the temperature to mediumheatand let it simmer for 45-55 minutes or until the chicken is cooked.

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Take the chicken out of the soup and let it cool.

Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.

In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender.

In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and washed), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt and pepitas (which are shelled pumpkin seeds). Add up to two cups of water in order to blend smoothly.

Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green.

Taste for salt. The soup is ready to serve.

RELATED POST: Salsa Verde Recipe

While the broth is simmering with the salsa, shred the cooked chicken by hand.

At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.

Serving the Pozole

Wash the lettuce and finely chop. Wash and finely slice the radishes and chop the remaining onions. Slice the avocados and cut the limes into halves.

Serve the soup in a traditional ceramic pozole dish or a bowl, adding some shredded chicken, lettuce, radishes, chopped white onion, avocado, a pinch of dry oregano, and lime juice.

Accompany with tostadas (by tostadas, I mean fried tortillas, you can get them at Mexican markets or check the Hispanic Food aisle at your grocery store)

Buen Provecho!

Frequently Asked Questions

Is pozole a traditional Mexican stew?

In my opinion, it is more a soup than a traditional stew. The flavorful broth is light and abundant.

How many versions of pozole are there in Mexican cuisine?

Pozoles can be made with different fresh ingredients, but the most popular are red pozole (pozole rojo), white pozole (pozole blanco), and green pozole (pozole verde), like this one, made with a vibrant green sauce.

How do you store pozole?

Wait until the pozole is cold and transfer it to an airtight container. Place it in the fridge for up to a week or in the freezer for up to 4 months.

What is the difference between pozole and posole?

Nothing; They are just variations in spelling.

Can I use red onion instead of white onion for the toppings?

Absolutely. You can also use yellow onion. I prefer the sharpness of the white onion, but the red and yellow onions work great, too.

Can I use chicken stock?

If you follow my recipe, you will not need it, but if you are short on time, you can use chicken stock and shredded rotisserie chicken or some other cooked chicken instead. Just add the green sauce and white hominy and cook all together.

​Can I use poblano chilies in the sauce?

You can, and many recipes call for them, but if you want to use them you need to roast them and peel them before adding them to the sauce. I prefer using serranos.

For more information, please be sure to check out the recipe card below.

Print the Green Pozole with Chicken Recipe

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4.75 from 201 votes

Green Pozole with Chicken

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Servings: 16 porciones

Calories: 326kcal

Ingredients

  • 1 can of hominy (108 oz) 3.06 Kg
  • 1 whole chicken
  • 2 garlic heads +4 garlic cloves divided
  • 2 Tbsp salt
  • 2 pounds tomatillos find these at the Mexican market and even in some general markets now. See photo below
  • 2 1/2 medium white onions divided
  • 1-3 Serrano peppers stems removed
  • 2 bunches of cilantro
  • 1/3 cup of pepitas optional, ask at your local Mexican market
  • Up to 2 cups of water
  • 1 iceberg lettuce head
  • 1 bunch radishes
  • 2 avocados
  • 8-10 limes
  • Dry oregano leaves
  • 1-2 pack tostadas

Instructions

  • Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit. If you don’t have a large enough pot, split everything in half and place into two pots.

  • Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too. Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.

  • Take the chicken out of the soup and let it cool.

  • Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.

  • In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt,and pepitas. Add up to two cups of water in order to blend smoothly.

  • Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.

  • While the broth is simmering with the salsa, shred the cooked chicken by hand. At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.

Serving the Pozole

  • Wash the lettuce and finely chop. Wash and finely slice the radishes and chop the remaining onions. Slice the avocados and cut the limes into halves.

  • Serve the soup in a traditional ceramic pozole dish, or a bowl, adding some shredded chicken, lettuce, radishes, chopped onion, avocado, a pinch of dry oregano, and lime juice.

  • Accompany with tostadas (by tostadas, I mean fried tortillas, you can get them at Mexican markets or check the Hispanic Food aisle at your store)

Nutrition

Nutrition Facts

Green Pozole with Chicken

Amount per Serving

Calories

326

% Daily Value*

Fat

17

g

26

%

Saturated Fat

3

g

19

%

Cholesterol

36

mg

12

%

Potassium

613

mg

18

%

Carbohydrates

41

g

14

%

Fiber

8

g

33

%

Sugar

5

g

6

%

Protein

14

g

28

%

Vitamin A

382

IU

8

%

Vitamin C

24

mg

29

%

Calcium

59

mg

6

%

Iron

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Mexican Classics

Cuisine: Mexican

Keyword: Green pozole, how to make chicken pozole, How to make pozole, pozole verde

Notes

Pozole freezes well. Keep it in a hermetically sealed container and freeze up to 3 months.

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www.mamalatinatips.com

Green Pozole with Chicken Easy Recipe (Pozole Verde) (10)
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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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Green Pozole with Chicken Easy Recipe (Pozole Verde) (2024)

FAQs

What is chicken pozole verde made of? ›

Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a delicious green chile broth made from tomatillos, jalapeños, and cilantro. It's easy to make, hearty, and ready in only one hour!

What are the 3 types of pozole? ›

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Is pozole verde good for you? ›

Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

What is pozole made of original recipe? ›

Ingredients
  1. 2 lbs pork loin.
  2. 3 dried ancho chili peppers.
  3. 2 garlic cloves.
  4. 2 teaspoons of salt.
  5. 16 cups of water.
  6. 1 (29 ozs) can of pozole corn.

Should you rinse canned hominy? ›

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

Which pozole is better red or green? ›

Pozole verde usually includes tomatillos and jalapenos instead of red ancho chiles and so did Maria's version. Ben thought it had a fresher taste than the red, probably the result of the tomatillo tastes coming through. Rich said, “The green seems a little thinner; the red was more full-bodied.”

Why do Mexicans eat pozole? ›

Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.

What does pozole mean in English? ›

: a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili.

Is menudo or posole better? ›

The most significant difference lies in the protein. People who prefer leaner meats, such as chicken, usually opt for green pozole. Red pozole is served with pork, white pozole is made with beef, and menudo is made from beef tripe. The traditional soups don't have to include traditional meat cuts, however.

How long can you eat pozole? ›

If the soup was plenty hot and the lid not disturbed, in the morning the lid was firmly on and no contaminated air admitted to the pot. If you have part of a pot of pozole, UNgarnished, it will last up to a week in the fridge; it can also be frozen for longer keeping.

How healthy is chicken pozole? ›

In just 1 cup of pozole, you are getting 20% of the Daily Value for zinc, 8% of the Daily Value for potassium, and 36% of the Daily Value for niacin. If you're someone who struggles to get micronutrients in your diet, enjoying a nice warm cup of pozole would be a great way to boost your vitamin and mineral intake.

Is pozole ok for diabetics? ›

Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don't let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait.

What's the difference between pozole and posole? ›

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

What makes pozole so good? ›

Pozole is the height of Mexican comfort food. A deep bowl full of steaming broth, scented with cumin, oregano, and chiles, packed with flavorful bites of heirloom corn and tender meat, this hearty soup is flavorful, satiating, and absolutely delicious.

Is hominy good for you? ›

Hominy is generally quite good for you. It contains roughly just 119 calories and 1.5 grams of fat per cup, but also about 24 grams of carbohydrate, which is fairly high. It's also a good source of fibre and iron. Maize is high in niacin (vitamin B3) that the body usually isn't able to exploit.

What is Verde made of? ›

Salsa verde, also known as "green salsa," is made with green tomatoes or tomatillos, green chili peppers, cilantro, onions, and lime juice. It is typically tangy and has a slightly smoky flavor.

What is hominy made of? ›

Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with.

What is the difference between pozole verde and rojo? ›

Carrillo Arronte explains the differences between green, red and white pozole. Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds. Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.

What part of Mexico is pozole verde from? ›

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.

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