Green Pozole with Chicken Recipe

by Silvia on September 14, 2012 · 34 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, 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!

{ 31 comments… read them below or add one }

October 16, 2012 at 8:55 pm Michelle

Love this recipe!

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October 18, 2012 at 10:09 am Silvia

thanks for your comment, enjoy!

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October 22, 2012 at 4:04 pm Beth Florina

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

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December 31, 2012 at 4:27 pm Jessica

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

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January 1, 2013 at 1:17 pm Silvia

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!

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September 12, 2013 at 2:36 pm Nancy Connolly

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

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September 15, 2013 at 3:17 pm Silvia

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.

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October 10, 2013 at 9:28 pm Marco

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

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November 5, 2013 at 5:23 pm Maria Perez

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 :)

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December 18, 2013 at 8:32 pm Silvia

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

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November 11, 2013 at 7:12 pm debbie

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

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November 15, 2013 at 5:53 am michelle

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

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December 28, 2013 at 10:08 am Silvia

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

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December 15, 2013 at 11:25 am Magdalen

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

.

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December 16, 2013 at 9:40 am Silvia

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

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December 21, 2013 at 12:28 pm Delora

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

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December 23, 2013 at 7:41 pm Silvia

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

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December 24, 2013 at 4:48 pm Letty Dorado

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

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December 28, 2013 at 10:07 am Silvia

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

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December 28, 2013 at 8:45 am Desiree

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.

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December 28, 2013 at 10:04 am Silvia

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.

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January 31, 2014 at 7:10 pm Olivia

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

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March 20, 2014 at 9:12 pm Silvia

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

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February 19, 2014 at 3:55 am Theresa

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?

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March 20, 2014 at 8:57 pm Silvia

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. :)

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March 24, 2014 at 2:40 pm Angelica

Hi Silvia,

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

Thanks

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March 25, 2014 at 6:43 pm Silvia

Yes, you can they are optional. :)

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March 27, 2014 at 6:58 pm Maria

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!

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March 28, 2014 at 2:43 pm Silvia

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?

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March 30, 2014 at 7:51 pm Leonor

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?

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November 20, 2014 at 4:59 pm victoria martinez

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.

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