Green Pozole with Chicken Recipe

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Green Pozole with Chicken - Pozole verde de Pollo

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

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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 make these green pozole, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. 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

Approx 40 cups

ingredients for Mexican green pozole

RELATED POST: 25 Delicious Cinco de Mayo Party Ideas

ingredients for pozole onion, limes, avocado

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

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.

rinsing hominy to prepare pozole

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 (aprox 20-24 cups). 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.

RELATED POST: How to Make Tacos al Pastor at Home

Hominy, garlic and chicken for pozole

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, salt and pepitas. Add up to two cups of water in order to blend smoothly.

peeling Mexican tomatillos

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

Green salsa for pozole step by step

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

Green Pozole with Chicken

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!

Print the recipe below.

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Pozole verde de pollo - mamalatinatips.com
4.97 from 26 votes

Green Pozole with Chicken

Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Servings: 18 porciones

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. 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)
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.
©Mama Latina Tips Media
www.mamalatinatips.com

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Michelle
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Michelle

Love this recipe!

Beth Florina
Guest
Beth Florina

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

Jessica
Guest
Jessica

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

Mateoso
Admin
Mateoso

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!

Nancy Connolly
Guest
Nancy Connolly

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

Marco
Guest
Marco

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

Maria Perez
Guest
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 🙂

debbie
Guest
debbie

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

michelle
Guest
michelle

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

Magdalen
Guest
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.

.

Delora
Guest
Delora

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

Letty Dorado
Guest
Letty Dorado

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

Desiree
Guest
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.

Olivia
Guest
Olivia

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

Theresa
Guest
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?

Angelica
Guest
Angelica

Hi Silvia,

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

Thanks

Maria
Guest
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!

Leonor
Guest
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?

victoria martinez
Guest
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.

Gina
Guest
Gina

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

Carrie Limon
Guest
Carrie Limon

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?

Kina
Guest
Kina

Hi,

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.

Bibianna
Guest
Bibianna

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

Yvonne
Guest
Yvonne

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

Fabby Magdaleno
Guest
Fabby Magdaleno

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?

victoria
Guest
victoria

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

Tim Timmons
Guest
Tim Timmons

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?.

Rhonda
Guest
Rhonda

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

Gema Enriquez
Guest
Gema Enriquez

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!

Isabela
Guest
Isabela

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

Isabela
Guest
Isabela

Where do we add oregano?

Sandra
Guest
Sandra

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

Leandra
Guest
Leandra

I love this recipe, it’s delish!

jeremy
Guest
jeremy

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

Marina
Guest
Marina

It would be awesome if you did a video!

Aisha
Guest
Aisha

Hi, this recipe looks great, I have all ingredients and am ready to make it. I got dried hominy instead of canned. How should I alter the recipe? Just soak the hominy and stick to the same cooking directions?

Stacy
Guest
Stacy

Hi,
How do I go about cooking this for a small group of people? For about four people precisely. Please help:)

Gabriel
Guest
Gabriel

Just made this today…and it was goooooood!
I used the chicken breast with bones. Put 4 seranos (next time I’ll put 8) and put the smashed garlic back in.

Debbie
Guest
Debbie

Hi! I think this is the soup I had at a Hispanic Heritage luncheon not long ago. It was one of the most delicious soups I’ve had so I hope I can recreate it. At the luncheon they put a green salsa/sauce on top. I ‘m assuming that’s where the soup got it’s kick from. You have the salsa cooked with the soup which is wonderful for me but not necessarily so for my kids. Can you have the salsa on the side? What would you do differently to it if you did?

Thanks so much!!

Celina de la Torre
Guest
Celina de la Torre

Thank you for this delicious recipe, I’ve made it a few times now and my family loves it. The only thing I added was a couple hojas de laurel (dry bay leaves) while the chicken and hominy cooked.

Jayda
Guest
Jayda

Silvia,
Una pregunta, para hacer la salsa puedo agregar le un poblano también a la salsa y no ponerle pepitas? También me dijo una vecina que ella pone la salsa a freír después de licuar lo? Estaría bien hacer eso!?

Gracias

Joyce
Guest
Joyce

I personally like the spiciness of the chile de arbol instead of Serrano or jalapeño peppers! Will try all your ingredients with Arbol peppers! I hope it comes out delish!

Charlene
Guest
Charlene

Hi Silvia,
Would it be horrible to leave the chicken in with everything, instead of taking it out? (I’d be using drumsticks, breast and thighs, rather than a whole chicken)
Thank you in advance!

Krissy
Guest
Krissy

It taste deliciosa

sulema
Guest
sulema

Just made this,SO DELICIOUSO, THANK YOU FOR SHARING. DEFINITELY WILL MAKE AGAIN

Emily Torrez
Guest
Emily Torrez

Made this last night, didn’t change anything, and it was amazing! Makes tons so will be freezing the left overs. Thanks for this recipe!!

Carolina
Guest
Carolina

I made the Green pozole my kids loved it😜 I fallow yr recepi it’s delicious 😋 y next one is the Red one👍

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Happy New Year — Feliz Año Nuevo — Let’s Celebrate with Pozole | Oaxaca Cultural Navigator : Norma Schafer

[…] love green pozole. And, I remembered how easy it was to make this one-pot meal in North Carolina. But, all fruits and […]

Rachael
Guest
Rachael

You just put the salsa in the blender?? You don’t soften it before??

Lorene Wheeler
Guest
Lorene Wheeler

Do you add two full bunches of cilantro to the blender with tomatillos. Will cilantro over power if too much?

Pilar T Reyes
Guest
Pilar T Reyes

Me encanta esta receta!

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