Certified Reconditioned Standard


10 people

Green Pozole

  • 1 whole chicken
  • 1 lb tomatillos
  • 5 whole poblanos
  • 2 whole jalapenos
  • 2 cups onion chopped
  • 5 cloves garlic
  • 2 tbsp cumin ground
  • 4 corn tortillas
  • 1 1/2 bunches cilantro
  • 3 whole hoja de santa leaves (optional)
  • 12 cups chicken stock or water
  • 3 tbsp olive oil
  • salt to taste
  • 2 whole limes


  • 1 can (29 oz) hominy
  • 1 can (16 oz) black bean
  • 1 large avocado
  • 2 whole red radish
  • 1/4 cup cilantro leaves

Nutritional information

Calories: 176kcalCarbohydrates: 19gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 9mgSodium: 459mgPotassium: 602mgFiber: 3gSugar: 8gVitamin A: 222IUVitamin C: 12mgCalcium: 37mgIron: 2mg
Prep Time 25 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 10 mins
Servings 10 people

How to make green chicken pozole

  • In a large soup pot add oil, onions, garlic, jalapenos, poblanos, cumin, and 1 tsp of salt.. Cook for 5 minutes and then add tortillas, tomatillos, broth, and the whole chicken.
    Bring to a boil and then turn down to a simmer and add another 1 tsp or two of salt. Cook for an 1 1/2-2 hours or until the chicken has completely cooked through and the meat is tender and falling off the bone.
    Take the chicken out of the pot and remove the meat from the carcass when it has cooled enough to handle. Meanwhile take the soup and puree in batches in a vitamix with cilantro. Season the soup with salt and lime and place back in the pot.
    Add the chicken back to the soup (chopping any big pieces). Add the hominy, beans, and cook for another 5 minutes. Finish the soup with tomato, avocado, radish, and cilantro leaves. Serve and enjoy!
    Pozole verde with chicken

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