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A delicious looking bowl of Green Pozole Recipe Chicken with shredded chicken, topped with radish slices, cilantro, and garnished with lime wedges, accompanied by a side of fresh radishes.

Green Pozole Recipe Chicken

A comforting, tangy, and flavorful Green Pozole Recipe Chicken with roasted tomatillos, poblanos, and jalapeños, tender chicken, hominy, and a variety of fresh garnishes. This recipe captures the essence of traditional Mexican cuisine, offering a warming meal that gets better over time.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Keyword: Authentic chicken pozole recipe, Chicken pozole verde slow cooker, Easy green pozole recipe, Easy green pozole recipe with enchilada sauce, Green chicken pozole, Rick Bayless pozole verde, Verde pozole recipe, White chicken pozole recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Verde Sauce Preparation: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 350kcal
Cost: $20

Equipment

  • 1 Large Stockpot or Dutch Oven (6-8 quart) (For cooking the chicken and simmering the pozole)
  • 1 High-Powered Blender (For blending the charred vegetables into a smooth verde sauce)
  • 1 Baking sheet (For broiling the vegetables)
  • 1 Fine mesh strainer (For straining the broth)

Ingredients

  • 4-5 Medium Tomatillo - Husked and rinsed
  • 2 Large Poblano Peppers - For roasting
  • 2 Medium Jalapeño Peppers - Adjust for heat preference
  • 1 Medium White Onion - Quartered for roasting
  • 4-6 Cloves Garlic - Roasted with the vegetables
  • 1 Bunch Fresh Cilantro - For blending into the verde sauce
  • 4-6 Pieces Bone-In Chicken - For simmering in broth
  • 2-3 cups White Hominy Drained - canned or soaked dried
  • 6-8 cups Chicken Broth - For the broth base
  • 2 - Bay Leaves - For flavoring the broth
  • 1 teaspoon Ground Cumin - For seasoning
  • 1 teaspoon Dried Oregano - For seasoning
  • To Taste - Sea Salt - For seasoning
  • To Taste - Black Pepper - For seasoning
  • 1 Fresh Lime Juice - To add brightness at the end

Instructions

  • Char tomatillos and peppers
    The first stage of preparing a verde salsa, where charred vegetables like onions and peppers are being blended together to create a flavorful base.
  • Blend charred vegetables with cilantro and garlic
    A fresh and vibrant green salsa base, blending roasted tomatillos, peppers, onions, and herbs, ready to be added to a dish.
  • Cook chicken in broth with seasonings
    Chicken pieces simmering in a pot with herbs like bay leaves, possibly being cooked to be shredded for a soup or stew.
  • Combine verde sauce with broth and hominy
    A step in making a green broth, pouring a vibrant, green mixture into a pot containing beans and herbs, possibly as part of a pozole or similar dish.
  • Add shredded chicken and lime juice
    A rich, flavorful chicken soup with lime slices and cilantro sprinkled on top. The soup appears to be simmering with tender shredded chicken and seasonings.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1bowl | Calories: 350kcal (18%) | Carbohydrates: 40g (13%) | Protein: 25g (50%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg (27%) | Sodium: 800mg (35%) | Potassium: 60mg (2%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 900IU (18%) | Vitamin C: 40mg (48%) | Calcium: 80mg (8%) | Iron: 2mg (11%)
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