Pozole Verde De Pollo (Chicken Pozole)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Mexican
Pozole Verde De Pollo (Chicken Pozole)
Description
Pozole Verde De Pollo blends large chunks of chicken breast and hominy in a broth infused with onion, garlic, and Mexican oregano. The salsa verde, made by sautéing onions, jalapeños, serrano chiles, and garlic before blending with tomatillos, roasted poblano peppers, and cilantro, adds brightness and subtle heat to the stew. The chicken is simmered until tender, then shredded and returned to the pot, ensuring the meat soaks up the flavors. This method creates a stew with a rich green broth and varying textures from the hominy and garnishes.
The dish is typically served with shredded cabbage, radishes, fresh cilantro, avocado slices, and lime wedges. These garnishes offer crunch, creaminess, and acidity that balance the hearty stew. Pozole verde is suitable for shared meals and celebrations, offering both comforting warmth and a fresh contrast from the herbs and garnishes.
Roasting the poblano over high heat before blending ensures a smoky flavor that enhances the salsa verde. Adjust the salt and seasoning once the stew is finished to taste. The salsa verde can be served on the side for extra oomph or with chips as a snack.
Ingredients
Green Pozole
- 110 ounce hominy Mexican style, canned
- 2 pounds chicken breast boneless, skinless, cut into large chunks
- ½ medium white onion or yellow onion
- 2 garlic cloves
- 8 cups water
- 1 tablespoon chicken bouillon ground or 1 cube
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Mexican oregano
Salsa Verde
- ½ teaspoon olive oil
- ½ medium white onion or yellow onion
- 2 fresh jalapeños, cut into halves stemmed and seeded
- 2 Serrano pepper stemmed and seeded, cut into halves
- 2 garlic cloves
- 2-28 ounce tomatillo whole, canned
- 1 large poblano pepper stemmed and seeded, roasted
- ¼ cup cilantro packed
- ½ teaspoon ground chicken bouillon or ½ cube
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
Garnish
- cabbage shredded (cabbage), chopped (cilantro
- radish
- avocado
- cilantro
- lime
Instructions
- Rinse the hominy until the water runs clear.
- In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
- Cook on medium high covered.
- Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.
- To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
- Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.
- When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.
Note: you may have about a cup left of the salsa to enjoy with chips or something else.
- Taste and season with salt and pepper, if needed.
- To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 374kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Cholesterol | 65mg | 22% |
| Sodium | 1235mg | 51% |
| Potassium | 320mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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