Name: Green Chicken Pozole
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Ingredients: 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

Green Chicken Pozole

5 from 1 vote

This green chicken pozole recipe is great for those days you want to throw everything in one pot and let it simmer away. Fantastic for anytime of year summer or winter!

Pozole is a tradition stew/soup which typically has hominy (dried corn that has been treated through the process of nixtamalization) and can have any array of garnishes.

This version is a pozole verde or green. As usual this is my take on the classic pozole. I used chicken in my version but feel free to use any kind of meat you desire in yours. Here is the recipe for green chicken pozole, I hope you enjoy it!

Ingredients

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

Garnish

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!