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Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth. It’s easy to make, filling and healthy! (gluten free, freezer friendly)

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Chicken pozole recipe in two white bowls topped with cilantro, limes and radishes.

Making pozole verde has been on my to-do list since I started the blog back in 2015. That’s quite a long time for me to put something off, but no more – the day has finally come!

Today I’m excited to share a delicious and easy Chicken Pozole Verde recipe!

If you don’t know what pozole is, you’re probably wondering what the heck I’m talking about.

What is pozole?

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Pozole (also spelled posole) is a Mexican stew traditionally made with pork and hominy covered in a flavorful chile broth. While there are countless variations, there is one essential ingredient in every recipe:

Hominy – it’s a type of maize that’s been soaked and treated with lime. They look like big puffy corn kernels and can usually be found in the Hispanic foods section of your local grocery store. Simply put, without hominy, pozole isn’t pozole.

(Learn more about hominy here.)

Other than hominy, you can pretty much add or substitute whatever you’d like! In this recipe, I used chicken instead of pork and made a green chile broth with tomatillos, jalapenos, onions and cilantro.

Growing up, my parents only ever made red posole so I didn’t really ask them for tips on making pozole verde. I was completely on my own with this one. Luckily I’m very familiar with all of the flavors, so I just worked with what I knew and went from there.

How to make pozole verde

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I treated the green chile broth almost like a Easy Salsa Verde, but not as concentrated. To make, I placed boneless skinless chicken thighs, tomatillos, an onion, jalapenos, chicken broth, oregano and salt in a large dutch oven. I covered it partially and brought it to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 40 minutes.

At this point, the chicken will be cooked through and tender. Remove it with a slotted spoon, place it on a plate or cutting board and shred with a fork. Then, remove the cooked tomatillos, onions and jalapenos with a slotted spoon and transfer to a blender. Then add a large handful of fresh cilantro, a cup of the broth and blend until completely smooth.

Add the shredded chicken, blended broth and canned hominy. Cook for another 15 minutes on medium-high heat and that’s it!

A big bowl of warm pozole verde is seriously the best this time of year. That, a bag of tortilla chips and I’m one happy camper.

I served my pozole verde with some fresh jalapenos (because I like it spicy), lime wedges, sliced radishes, cilantro and more oregano. I also like to mix in a handful of thinly sliced cabbage for a little crunch sometimes, but I completely forgot to do that when I took the photos. #oops If you’ve got cabbage in the house, I highly recommend it!

More authentic Mexican recipes you’ll love

  • Chile Verde
  • Homemade Flour Tortillas
  • Steak Fajitas
  • Taco Soup
  • Homemade Corn Tortillas

I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!

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