Green Pozole de Pollo Recipe

I learned this Green Pozole de Pollo recipe from my tía, who is one of the best cooks in my family, so you can trust that it’s good! Pozole verde, or green pozole, is a traditional Mexican soup made with hominy, green chilies, tomatillos, and meat (typically pork or chicken), resulting in a vibrant green broth and garnished with fresh vegetables and herbs.

Like with many recipes and traditions that are passed on through the generations, I’ve adapted this Mexican stew, which I learned from my aunt, to my taste and to the ingredients I have accessible. Now it can be preserved for the following generations to make this holiday season and beyond.

WHAT IS POZOLE?

Pozole is a traditional Mexican soup, sometimes referred to as a stew made with hominy (dried corn kernels treated with an alkali), meat (usually pork, chicken, or turkey), and a richly seasoned broth. I love serving it with tostadas topped with Mexican crema or a light Guacamole Salsa.

FUN FACTS ABOUT POZOLE

• Pozole is often garnished with an array of toppings including cabbage or lettuce, radishes, onions, avocado, oregano, and lime, which add texture and freshness to the dish.
• The dish can be classified into various types, such as red pozole (red Chile sauce is typically made with ancho chile an/or guajillos), green pozole (pozole verde), and white pozole (pozole blanco), depending on the color and ingredients of the broth.
• The main difference between pozole and menudo is that while both are made with hominy and a rich and spicy chile-based broth, pozole is typically made with pork, chicken, or turkey meat while menudo is made with tripe. Menudo is also served with fewer garnishes, typically only dry Mexican oregano, onion, and lemon or lime juice.

BRIEF HISTORY OF POZOLE

• Pozole is a dish that dates back to pre-Columbian Mesoamerican cuisine and was prepared by the Aztecs for special celebrations.
• Pozole is a Nahuatl word that means hominy, which is derived from corn. According to legend, pozole used to be made with human flesh, but after the arrival of the Spaniards in the 1500s it was replaced with pork.
• Pozole continues to be a festive dish in and outside of Mexico that is prepared on special occasions such as Christmas, weddings, birthdays, Day of the Dead, Las Posadas, and Christmas.

WHY YOU’LL LOVE THIS RECIPE

Family recipe: I learned this recipe from one of the best cooks in my family, my Tía Koya, so you know it has to be good.

Well-balanced ingredients: Green posole incorporates wholesome ingredients like hominy, lean protein, and vegetables, offering a nutritious and well-balanced meal that’s full of flavor.

Celebratory dish: Mexicans often make pozole verde in large batches and serve it for festive occasions for all to enjoy.

INGREDIENTS

• Chicken: Mixed pieces such as chicken thighs, drumsticks and chicken breast with both skin and bones infuse the most flavor into the broth; one whole chicken also works well
• Salt: I use Diamond Crystal Kosher Salt when cooking, which is less salty than other salts; if you use a different salt, adjust accordingly
• Large white onion: yellow would also work
• Garlic cloves
• Celery stalks with leaves: both the stalks and leaves infuse rich flavors
• Canned white hominy: using canned hominy in this recipe is a time-saver!

SALSA VERDE INGREDIENTS FOR POZOLE VERDE

• Green chiles: A mix of anaheim, jalapeño, and serrano peppers work best; serranos add more spice than a jalapeño pepper. Poblano peppers would also work in this recipe and add more flavor than spice.
• Aromatics: Onion, garlic, and bay leaves
• More fresh greens: Green bell pepper, tomatillos, spinach, cilantro bunch, and dry oregano add color and flavor
• Salt and cooking oil

GARNISHES

• Sliced radishes
• Shredded cabbage or lettuce
• Mexican oregano
• Crushed red pepper
• Fresh limes

HOW TO MAKE THIS RECIPE

Step 1

Prepare the chicken. First salt the chicken at least 2 hours in advance. Then, in a large stock pot or large dutch oven, bring chicken, onion, garlic, and celery to a boil with 4 liters of water over medium-high heat. Once boiling, simmer for 30 minutes. Once chicken is fully cooked and pot is cool enough to handle, strain broth and reserve both the broth and chicken. Discard onion, garlic, and celery. Once slightly cool, shred chicken.

Step 2

Char the chiles. While chicken cooks, toast chiles on a comal or over an open flame until lightly charred all over. Alternatively, you may broil them in the oven for about 5-10 minutes or until blistered and slightly blackened. Place chiles in a plastic produce bag and allow to “sweat” for 30 minutes, then carefully remove the charred skin by hand or by scraping lightly with a dull knife. Remove seeds if a less spicy pozole is desired (I leave them in!).

Step 3

Prepare green sauce. Place chiles, bell pepper, onion, garlic, tomatillos, spinach, cilantro, and oregano in a blender with just enough water to get your blender going. Blend until completely smooth, about 60 seconds.

Step 4

Prepare pozole broth. In a separate pot, heat oil over medium to high heat. Once hot, add green salsa mixture and sauté for five minutes, moving frequently to avoid burning. Lower heat to lowest setting and allow to simmer for 15 more minutes. Once green salsa has reduced slightly, add chicken broth and bay leaves. Bring mixture to a boil and cook for 30 minutes over medium-high heat. Next, add hominy and then reduce to medium-low heat and allow to simmer for an additional 30 minutes. Taste and adjust for salt. Keep it on the lowest setting until ready to serve.

Step 5

Serve and enjoy. Pour hominy and broth over shredded chicken into a large bowl. Garnish with sliced radishes, shredded cabbage, dry oregano, crushed red pepper, and a squeeze of fresh lime juice. Serve alongside fresh lime wedges, warm corn tortillas with butter, or crispy tostadas and crema or Guacamole Salsa. ¡Provecho!

LOOKING FOR MORE INSPIRATION?

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Recipe originally published: October 15, 2020 / Photography: Cacey McReavy

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