Servings
Font
Back
5.0 from 24 votes

Pozole Verde De Pollo (Chicken Pozole)

Chicken Pozole Verde is a soup that keeps life interesting – it’s filled to the brim with hominy, chicken and lots of delicious garnishes.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 374 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Green Pozole
  • 110 ounce can Mexican style hominy 
  • 2 pounds chicken breasts, cut into large chunks boneless, skinless
  • ½ medium white or yellow onion
  • 2 garlic cloves
  • 8 cups water
  • 1 tablespoon ground chicken bouillon or 1 cube
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Mexican oregano
Salsa Verde
  • ½ teaspoon olive oil
  • ½ medium white or yellow onion
  • 2 fresh jalapeños, cut into halves stemmed and seeded
  • 2 serrano peppers, cut into halves stemmed and seeded
  • 2 garlic cloves
  • 2-28 ounce cans whole tomatillos
  • 1 large roasted poblano pepper stemmed and seeded
  • ¼ cup packed cilantro
  • 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
  • Shredded cabbage, radishes, avocado, chopped cilantro
  • limes

Instructions

    Cup of Yum
  1. Rinse the hominy until the water runs clear. 
  2. In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
  3. Cook on medium high covered.
  4. 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.
  5. To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
  6. 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.
  7. 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.
  1. Taste and season with salt and pepper, if needed.
  2. To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.

Nutrition Information

Serving 2cups Calories 374kcal (19%) Carbohydrates 51g (17%) Protein 30g (60%) Fat 5g (8%) Cholesterol 65mg (22%) Sodium 1235mg (51%) Potassium 320mg (9%) Fiber 4g (16%) Sugar 15g (30%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 374

% 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.