Green Pozole with Chicken Recipe

by Silvia on September 14, 2012 · 61 comments

in Food / Comida, Recipes / Recetas

Para español da click aquí.

Pozole verde de pollo

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

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.

Green Pozole with Chicken (Pozole Verde de Pollo)

12-16 portions

  • 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

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. 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 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. Add salt and test for taste.  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)

Buen Provecho!

{ 61 comments… read them below or add one }

October 16, 2012 at 8:55 pm Michelle 1

Love this recipe!


October 18, 2012 at 10:09 am Silvia 2

thanks for your comment, enjoy!

October 22, 2012 at 4:04 pm Beth Florina 3

Making this on a chilly night- Maybe a few extra jalapeños to spice it up, delish!


December 31, 2012 at 4:27 pm Jessica 4

So you add the garlic to the boiling chicken not peeled ?


January 1, 2013 at 1:17 pm Silvia 5

Jessica, thank you for your comment. Yes, you leave the whole head unpeeled, so that you can remove it easily before you serve the pozole. Enjoy!

September 12, 2013 at 2:36 pm Nancy Connolly 6

Can this be made with beef? (We don’t eat pork)


September 15, 2013 at 3:17 pm Silvia 7

Hello Nancy,

The recipe calls for chicken, but you can use any kind of meat for any kind of pozole. Green pozole is usually made with chicken, red pozole is usually made with beef or pork.

October 10, 2013 at 9:28 pm Marco 8

My wife and I loved it. We plan on making it often.thank you for this delicious and simple recipe.


November 5, 2013 at 5:23 pm Maria Perez 9

It very simple to follow the recipe and it came out delicious! My family thinks it is the best pozole I have ever made. Thank you :)


December 18, 2013 at 8:32 pm Silvia 10

Hello María I am glad to hear that, pozole verde is one of my all time favorite!

November 11, 2013 at 7:12 pm debbie 11

I have been looking for an easy recipe for pozole verde…looks like I found it!!


November 15, 2013 at 5:53 am michelle 12

Love it my kids love it thank u so much for your recipie


December 28, 2013 at 10:08 am Silvia 13

Thank you for your comment Michelle, I am glad you all like it.

December 15, 2013 at 11:25 am Magdalen 14

Will try for the first time this date. Had this @ a friends home & it was just delicious. Hopefully my batch will be as delicious.



December 16, 2013 at 9:40 am Silvia 15

Hi Magdalen, thank you for your comment, the recipe is easy, I´m sure yours will be as delicious!

December 21, 2013 at 12:28 pm Delora 16

Looks sooo good-I must try! Only one question….at any point do I boil the tomatillos before blending??


December 23, 2013 at 7:41 pm Silvia 17

Hello Delora, no, you don’t boil them before you blend them, they cook with the rest of the broth

December 24, 2013 at 4:48 pm Letty Dorado 18

hi first time making it sounds really delicious but do I boil the tomatillos b4 I blended? ?


December 28, 2013 at 10:07 am Silvia 19

You don’t need to boil the tomatillos before because they will cook when they boil with the broth.

December 28, 2013 at 8:45 am Desiree 20

Hi.. If I’m making for 20 how much do I use?
Does the chicken have to be whole? Or can I do breasts
With the bone too? Thanks so much. My family usually
Only makes red, yours sounds amazing.


December 28, 2013 at 10:04 am Silvia 21

Hello Desiree, thanks for your comment. For 20, I guess it depends on how much they eat :), but I would make double the recipe so you have plenty. I made this for a party of 12 and a few of them had seconds and a couple had thirds. Pozole freezes extremely well, so if you have leftovers just keep them for a later meal. I use the whole chicken because the bones give the broth lots of flavor, you can do breasts but you need to add plenty of bones to the broth.

January 31, 2014 at 7:10 pm Olivia 22

I’ve made this 3 times already. .. it’s gone in 2 days. Deliciously irresistible.


March 20, 2014 at 9:12 pm Silvia 23

Si! a veces hago doble cantidad y la pongo en el congelador, si no lo hago así se acaba rapidito!

February 19, 2014 at 3:55 am Theresa 24

Hi! I’m making this over the weekend. So, the whole garlic cloves that are there, do I take those out when I remove the chicken? Then what, discard them or peel and then crush into pozole?


March 20, 2014 at 8:57 pm Silvia 25

Hello Theresa, you discard them. But if you want to peel them and crush into the pozole, that is ok as well, sometimes I do that, too. :)

March 24, 2014 at 2:40 pm Angelica 26

Hi Silvia,

Can I skip on the pepitas? or is that a must for the receipe to come together ?



March 25, 2014 at 6:43 pm Silvia 27

Yes, you can they are optional. :)

March 27, 2014 at 6:58 pm Maria 28

I’m going to make this finally tomorrow. It looks so delicious my husband doesn’t eat pork so I’m so excited to have him try this posole. Thanks for this easy recipe!


March 28, 2014 at 2:43 pm Silvia 29

Hola María, thanks for your comment, yes, this recipe is perfect for those who don´t eat read meat or pork. Did you like it?

March 30, 2014 at 7:51 pm Leonor 30

Thank you Silvia for this wonderful recipe, I used pork instead of chicken and it was great. I made it for our Sunday night family dinner and everyone loved it. Do you also have a recipe for the red pozole?


November 20, 2014 at 4:59 pm victoria martinez 31

Awesome! Easy and was way tasty the only thing i would do different is i would add little amounts if water to the tomatillos. Otherwise it was easy and very good.


December 12, 2014 at 2:19 pm Gina 32

why does it ask for 2 1/2 medium onions and you only use half for the salsa? confused:(


December 17, 2014 at 12:35 pm Silvia 33

Hello Gina, thank you for your comment. Your question is a good one. While we use half for the salsa, the rest is chopped to serve on top of the pozole once served, along with the fresh lettuce, avocado, oregano, etc. Since the recipe serves 12-16 we need to have plenty of onion. I hope this helps.

December 17, 2014 at 10:39 am Carrie Limon 34

Silvia, this was a delish recipe! I usually call on my sister n law when my husband is asking for pozole, but she was busy last night. So I googled it an your site came up. Thank you! It was an easy recipe to follow and yummy! Not only did my husband eat two bowls or dinner he took left overs for lunch. Do you have a recipe for a red pozole?


December 17, 2014 at 12:43 pm Silvia 35

Hi Carrie, thank you so much for your comment! My husband says he could eat it every day. I’m pretty sure he means it as a compliment, although I guess it could mean he doesn’t like any of the rest of my food. As for the red pozole, yes, I do have a recipe, but it is still on my list to make and publish. I wish I could say when that will happen, stay tuned and thanks again.

January 8, 2015 at 10:17 am Kina 36


Quick question can we opt to not use the chicken? I have a vegetarian and would like to know if the flavor would be the same if I omit the chicken. Thank you for your advice in advance.


February 11, 2015 at 12:24 pm Silvia 37

Hello Kina, the flavor will be definitely different but that doesn’t mean you cannot make a vegetarian pozole, thanks for the idea. I will try and share!

January 8, 2015 at 3:56 pm Bibianna 38

I will definitely try this! My aunt made it with your recipe and it was delicious! But I do have one question regarding the salt. Is the 2 tbsp normally enough? I always seem to over do it with the salt


February 11, 2015 at 12:23 pm Silvia 39

Hello Bibianna, in my experience is better to add a little salt than too much. You can always add extra in your plate if you think it needs a little bit more. In my experience the 2 T are enough.

February 8, 2015 at 12:17 pm Yvonne 40

It was amazing have already made it twice in a month and I’m starting to crave it again!


May 29, 2015 at 10:15 am Fabby Magdaleno 41

I make the chile for my pork or chicken chile con carne in a very similar manner. My question is regarding the hominy. What kind do you use and does cooking it that long make it too mushy or over cooked since it’s already cooked out of the can? Also, I’ve never used pepitas in my chile but i love them just to eat alone:) what favor is added using the pepitas and should I toast them before blending them in the chile? Do you have a recipe for mole pepian? Chile pepian?


June 10, 2015 at 10:43 am victoria 42

se ve deliciosa la receta estoy tratando de cocinarla pero no veo donde y cuando debo anadir las pepitas


June 12, 2015 at 10:42 am Silvia 43

Hola Victoria, puedes hacerla con o sin pepitas, si decides añadirlas tienes que molerlas junto a los tomates y chiles. Saludos!

June 24, 2015 at 10:35 pm Tim Timmons 44

Silvia, I seem to recall, always being served Pozole Verde, with an egg dropped in it. I grew up in Arizona, and am wondering, is this possibly a regional thing?.


July 1, 2015 at 2:19 pm Silvia 45

Hi Tim, it may be since I have never seen that. I have seen different kind of pozole, green, red, white but never with an egg. Have you try it?

July 14, 2015 at 3:36 pm Rhonda 46

Hello I made this call me stupid but I followed the recipe to a tee and it had no flavor I am racking my brain trying to figure out what I did I grew up with a chef mother I do know how to cook but I must have missed something… Feeling frustrated


October 9, 2015 at 9:13 am Silvia 47

Sorry you feeling frustrated Rhonda. I honestly don’t know what to say, everytime I make it is delicious. Be sure you are adding enough garlic and tons of cilantro.

September 24, 2015 at 2:28 pm Gema Enriquez 48

Well done Sylvia, I consider myself an authentic Mexican cook born in the U.S. but taught bu my mexican born mom. I’m making your recipe today and will let you know how it turns out for me. Truly sounds like a great recipe Thank you!


October 9, 2015 at 9:10 am Silvia 49

Thank you for your comment Gema. Let me know how you like it!

November 24, 2015 at 1:28 pm Isabela 50

So only half an onion is needed? And the rest for garnish?


December 21, 2015 at 1:20 pm Silvia 51

Hi Isabela,

That is correct.

November 24, 2015 at 1:51 pm Isabela 52

Where do we add oregano?


December 21, 2015 at 1:19 pm Silvia 53

Hi Isabela, you add the oregano right before you served, on each plate. Just a pinch.

December 5, 2015 at 11:15 am Sandra 54

Hi! Buying the ingredients to make this for dinner! What size pot do you recommend to cook it in?


December 21, 2015 at 1:18 pm Silvia 55

Hi Sandra, the biggest you have, I usually use two big pasta pots. However I just bought a tamalera and that is the one I will use next time.

December 8, 2015 at 8:05 pm Leandra 56

I love this recipe, it’s delish!


December 21, 2015 at 1:16 pm Silvia 57

Hi Leandra, thank you for your comment. I`m glad you liked it.

January 9, 2016 at 3:13 pm jeremy 58

I see you ask for 2 1/2 medium-sized onions, but I only see you use 1/2 of an onion?


January 11, 2016 at 7:53 pm Silvia 59

Hello Jeremy,

Thanks for your comment. 1/2 onion is added to the tomatillos to make the salsa. The rest of the onion is chopped and served in a bowl for your guests to spoon on top of their bowls as desired when you serve it.

January 14, 2016 at 6:43 am Marina 60

It would be awesome if you did a video!


January 19, 2016 at 3:52 pm Silvia 61

Hi Marina, thanks for your comment, is on my to-do list!

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