green pozole recipe chicken
The Best green pozole recipe chicken
Green pozole with chicken is one of those dishes that feels like a hug in a bowl—warm, comforting, and full of flavor that makes you want to dig right in. I first made it when my kids were little, and honestly, I don’t think I’ve ever made pozole without them asking for seconds. The deep red hue of the hominy, the rich broth, and that tangy green slaw—it’s like a Mexican comfort food that’s actually good for you, not just heavy and sad. My family loves it because it’s hearty enough to fill a meal but not so much that it leaves you sluggish. The kids especially go crazy for it when it’s served with fresh toppings like crumbled queso fresco, diced avocado, and pickled red onions—simple things that make it feel festive, whether it’s a weekend dinner or a special occasion.
I love this recipe because it’s simple enough to make on busy weeknights but feels special enough for holidays or family gatherings. The chicken simmers in the broth until it’s fall-off-the-bone tender, and the hominy soaks up all those flavors without needing fancy techniques. Plus, pozole is packed with nutrients—hominy is a great source of fiber and plant-based protein, and the vegetables add vitamins and antioxidants. My kids eat it regularly because it’s not just filling but actually nourishing, and I get to explain why it’s good for them without overcomplicating things. It’s that kind of dish that makes you feel like you’re doing something good for your family, even if you’re not a chef. And honestly? The fact that it’s versatile—you can make it with chicken, turkey, or even shrimp—means it’s always a winner no matter what.
Green Pozole with Chicken
A flavorful and traditional Mexican soup featuring tender chicken in a vibrant green hominy and tomato broth, topped with radishes, cilantro, and lime. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs
- 1 large onion, chopped
- 8 dried guajillo chiles, stems and seeds removed
- 8 dried ancho chiles, stems and seeds removed
- 1 cup hominy, rinsed
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 large radish, sliced
- 1/2 cup chopped cilantro
- Juice of 2 limes
- 1/4 cup chopped white onion
- 1 avocado, sliced (optional)
👨🍳Directions
-
1 Soak the guajillo and ancho chiles in hot water for 15 minutes to soften. Drain and blend with 1 cup of the chicken broth, onion, garlic, and a pinch of salt until smooth. Strain the mixture through a fine-mesh sieve to remove seeds and pulp.
-
2 In a large pot, bring the chicken broth to a boil. Add the blended chile mixture, tomato sauce, cumin, oregano, bay leaf, and hominy. Simmer for 20 minutes.
-
3 Add the chicken thighs to the pot and cook for 20-25 minutes until fully cooked and tender. Remove chicken, shred if desired, and set aside.
-
4 Return shredded chicken to the pot, stir in the remaining 3 cups of broth, and simmer for another 5 minutes. Remove the bay leaf.
-
5 Prepare toppings: Slice radishes, chop cilantro, and slice onions. Squeeze lime juice over the soup just before serving.
-
6 Serve hot with shredded chicken, hominy, and toppings on the side.
🔧Equipment
- Large pot
- Blender or food processor
- Knife and cutting board
- Colander
- Wooden spoon
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Green Pozole with Chicken Works
This green pozole chicken recipe is always a solid choice for gatherings because it’s hearty, flavorful, and easy to customize for everyone’s tastes—whether you’re feeding a big family or just a few close friends. The smoky, tangy broth and tender chicken make it feel special, no matter how casual the occasion, and the fresh herbs and lime add a bright finish that keeps things fresh. Plus, it’s a dish that brings people together, so it’s perfect for holidays, game days, or just a simple meal where you want to feel like you’re making a real effort.
❓ Frequently Asked Questions About Green Pozole with Chicken
What is the difference between green pozole and pozole rojo?
Green pozole is made with a green sauce made from tomatillos, garlic, onion, and cilantro, while pozole rojo uses a red sauce made from tomatoes, chiles, and spices. The green pozole has a more subtle, slightly tangy flavor, whereas pozole rojo has a deeper, richer tomato-based taste.
How do I prepare the green pozole chicken recipe?
To prepare green pozole chicken, start by boiling the chicken in water with garlic, onion, and bay leaves. Once the chicken is cooked, remove it and set aside. In the same pot, sauté chopped tomatillos, onion, garlic, and jalapeño. Add a mix of green chiles (like serrano or guajillo), tomatoes, and a pinch of salt. Simmer until the sauce thickens. Return the chicken to the pot, add corn kernels, and let it cook for about 20-30 minutes. Season with lime juice, cilantro, and serve with toppings like radish, avocado, and shredded lettuce.
Can I use any type of chicken for pozole?
Yes, you can use any type of chicken for pozole, but chicken thighs and drumsticks are often preferred because they stay juicy and flavorful longer. Avoid using pre-cooked or canned chicken, as it won’t absorb the pozole sauce well.
What are the traditional toppings for green pozole?
Traditional toppings for green pozole include: – Radishes (both red and white) – Shredded lettuce or cabbage – Diced avocado – Diced tomatoes – Pickled onions – Lime wedges – Fresh cilantro – Crumbled queso fresco or cotija cheese – Crispy onions or tortilla chips
Why does green pozole have a slightly tangy flavor?
The tangy flavor in green pozole comes primarily from the tomatillos, which are a key ingredient in the sauce. Tomatillos are known for their mild, slightly sour taste, which balances the richness of the chicken and corn. Additionally, the green chiles and lime juice contribute to the tangy notes in the dish.
