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29 January, 2020

Pozole Verde/ Green Pozole

Posted in : Chicken, Main Dishes, Uncategorized on by : Marisol Chancellor

I am so excited about this one you guys. I love, love pozole! Even when I grew up eating the red version of pozole, this “Pozole Verde” has become my favorite and my go to Pozole. It is easier to make and even more flavorful than red pozole (I hope the pozole patrol don’t come get me). I started by making the chicken broth with bone-in chicken breast, onion, garlic and spices. The green in this pozole comes from roasted poblano peppers, tomatillos, jalapeños and cilantro. It packs a punch but you can always modify it to your taste buds. I shredded the chicken breast and added it to the broth along with some hominy. To serve it, I prepare shredded cabbage and radishes, finish it with a big squeeze of lime and baked tostadas. I am getting hungry for it all over again!.

Find the recipe below!

Pozole Verde /Green Pozole

Category: Chicken, Main Dishes, Uncategorized

Pozole Verde /Green Pozole


  • –For the Broth–
  • 2 bone in chicken breast
  • 2 bay leaves
  • 1/2 onion
  • 3 garlic cloves
  • –For the Green Sauce–
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 6 tomatillos
  • 1/4 onion
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • cilantro bunch
  • 1 teaspoon chicken bullion
  • 15.5 oz can of Hominy
  • 1 teaspoon dry Mexican oregano
  • –To Serve–
  • finely shredded cabbage
  • Sliced radishes
  • Tostadas
  • lime wedges


  1. Place the chicken breasts in a large pot and add 3 quarts of water. Turn the heat to medium high and once it starts to boil add the 2 bay leaves, 1/2 onion and garlic cloves. Cook for 20-30 minutes until the chicken is cook through.
  2. While the chicken is cooking, place the poblano pepper, jalapeño, tomatillos, onion and garlic in a heavy bottom skillet or griddle. You want to chard the outside of the vegetables. If you have a gas stove do it on the open flame, it will be faster and more efficient.
  3. Once the poblano pepper is done (the skin will be mostly black) place it in a zip top bag and let it sweat for a couple of minutes. This will make the skin come off easily.
  4. Place the tomatillo, onion, salt, cumin, cilantro and chicken buillon In a blender and set aside.
  5. Remove the poblano pepper from the bag and peel the skin off (you can use a wet pepper towel and even the back of a spoon to scrape it off. Take the stem off, cut the pepper in half and remove the vains and seeds. Place it in the blender with the rest of the ingredients.
  6. Blend everything until very smooth. Set aside.
  7. Once the chicken is done, remove from the water. Using two forks shred the the meat and set aside.
  8. Remove the onion, garlic and bay leave from the chicken broth and scoop any foam that may be left in it.
  9. Add the green sauce and oregano to the broth and bring it back to a boil. Lower the heat and let it simmer for about 5-8 minutes.
  10. Add the shredded chicken and hominy and let it simmer for a couple more minutes.
  11. To serve, garnish with shredded cabbage, sliced radishes, lime wedges and tostadas.
  12. Enjoy!

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