Green Pozole with Chicken: How to Make Pozole Verde

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, often 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. The dish can be classified into various types, such as red pozole, green pozole (pozole verde), and white pozole (pozole blanco), depending on the color and ingredients of the broth. 

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. It is a popular and festive dish, commonly enjoyed in Mexico during special occasions and celebrations.

A 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 that is prepared on special occasions such as Christmas, weddings, birthdays, and Day of the Dead. Like spirits that live forever in our hearts, these cultural and culinary traditions survive by those that breathe life into them within their homes and communities.

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

Celebratory dish: Often made in large batches and served at festive occasions, green pozole brings people together, fostering a sense of community and shared enjoyment, which is why I love making it for Day of the Dead and other holidays.

INGREDIENTS

• Chicken: Mixed pieces such as chicken thighs, drumsticks and chicken breasts with both skin and bones infuse the most flavor into the broth
• Large white onion: yellow would also work
• Garlic cloves
• Celery stalks with leaves: both the stalks and leaves infuse flavor
• Canned white hominy: using canned hominy in this recipe is a time-saver!

SALSA VERDE FOR POZOLE VERDE

• Green chiles: A mix of anaheim, jalapeño, and serrano peppers work best; serranos add more spice than jalapeños. Poblanos would also work in this recipe.
• 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. 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 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 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 heat to low 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!

HOW TO STORE AND REHEAT

Store chicken pozole verde with chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to three months. To thaw or reheat, place pozole in a pot over low heat, stirring occasionally, until heated through. Add water if needed to maintain desired consistency.

LOOKING FOR MORE INSPIRATION?

• Sopa de Chayote Recipe (Creamy Chayote Soup)
• Vegan Pozole Verde
• How to Make Pozole Rojo de Pollo Red Chicken Pozole)

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

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers.