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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pozole » Chicken Pozole (Pozole Verde de Pollo)

Chicken Pozole (Pozole Verde de Pollo)

December 3, 201816 Comments

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Chicken pozolé, my second favorite of the pozolé recipes. My first experience with pozolé was the more traditional red chile pork pozolé. To be honest, it was my oldest sister who introduced it to our family. We were strictly a red chile menudo family, lol! This recipe is a great alternative for those who don’t favor menudo. Today’s post includes two variations on how to prepare this delicious recipe!

chicken pozole up close

It wasn’t until a few years back that I started preparing chicken pozole, both in red and green. Besides the broth, cabbage, radishes, chile and lime, the hominy or maiz is my favorite! It was how mom convinced me to try menudo. She purposely would add extra hominy because she knew we would at least try the menudo. I love menudo these days!

And as I have said, a Mexican soups, just like tacos are nothing without the fresh garnishes!! The different textures and flavors come together in one big bowl!

https://animoto.com/play/ZQ10R7Xh7zGhXtNBjvD9tw
https://animoto.com/play/AuR0efsP7jlYTuVEfhC7sQ

What is your favorite roasting method for poblanos? When I am only roasting a few, I do the traditional stove top dry roasting on a cast iron comal. This is how Mom always did it for her delicious chiles rellenos. But when I have a larger amount, I use my broiler on high heat. It takes about 15 minutes turning as needed. Another great tip, remove the stems and seeds before roasting the poblanos. No more seeds sticking to everything! Store roasted chiles in a paper bag or glass bowl with a lid to steep and cool before peeling blistered skins. 

roasting poblanos in the oven

Stove top method for roasting ingredients is sometimes more convenient in some ways. I don’t heat up the whole kitchen by turning the broiler on. There is something so relaxing about smelling the aroma of the poblanos roasting and the crackling sounds they make as they blister.

Ingredients for green chile sauce for pozole

If I don’t have fresh tomatillos on hand, I always have a few cups of homemade tomatillo salsa available in my refrigerator. I try to recycle glass jars, jelly jars and mason jars to store the homemade salsa. 

Fresh epazote, finally! Epazote is an herb used in Mexican cuisine. It was never available where I live until a few summers ago. Thanks to the organic farmers market in a city near me. I buy a couple of bunches and freeze the individual leaves in between paper towels flat. It works! I have epazote year-round for my soups, stews and quesadillas. I have to admit, it has a strong odor when it’s fresh. I prefer the subtle flavors it adds when cooked.  If you can’t find it for your recipes, substitute with fresh cilantro. Some herbs are better than none!

Did You Know That Pepitas Were Pumpkin Seeds?

Pepitas are pumpkin seeds without the shells. They can be found almost anywhere these days. I grew up enjoying them as a snack with chile and lime seasoning. Still enjoy them that way! Don’t forget to type in POZOLE to the search bar to see all the variations of pozole on my blog. Red, green, pork, chicken, beef, meatless and yes, even shrimp!!

We all have that one friend that won’t eat green food, right? I know I do, Lol! I am sure happy that I love green food! I think it’s the most beautiful shade of green.

Crushed homemade tostadas or tortilla chips is my favorite way to enjoy this chicken pozole!

Green Chile Chicken Pozole in the bowl without garnishes

Chicken Pozole (Pozole Verde de Pollo)

What is your favorite part of Pozolé? I love everything about it, especially the maiz(hominy). I love both the red and green versions too!
4.67 from 15 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 2 1/2 pounds boneless chicken breast or thighs
  • 9 cups water
  • 1/2 an Onion
  • 6 cloves of garlic
  • Handful of cilantro
  • 2 bay leaves
  • 1 carrot
  • 1 stalk of celery
  • 1 tsp peppercorns
  • Salt to taste

You Will Also Need

  • 2 1/2-3 cups maiz pozolero Hominy
  • 1/3 cup pepitas(pumpkin seeds without the shell) toasted
  • 2 large poblanos previously roasted
  • 6 tomatillos previously roasted
  • 1-2 serrano peppers previously roasted
  • 5 fresh epazote leaves optional
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 2 cup broth from cooking chicken
  • 3 tsp chicken bouillon powder optional

Garnish

  • Radishes sliced
  • Cabbage or lettuce shredded
  • Lime wedges
  • Chile serrano minced
  • Chile piquin crushed
  • More Mexican oregano
  • Tortilla chips or tostadas

Instructions

Directions

  • In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.
  • Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.
  • Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin,  1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).
  • Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.
  • Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.

Slow Cooker Method

  • If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on  high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.

Notes

If your pepitas are raw, you can simply toast them on a preheated pan at medium/low for 10-12 minutes. Stir often. When they begin to pop, they are ready. 
These days I cook my chicken in the pressure cooker. Follow directions for chicken, but using a pressure cooker. After the cooker comes up to high pressure, reduce to medium/low. Set timer for 35 minutes. Wait for the safety valve to release before removing chicken.
If you prefer, you can add 6 chicken piece, bone in, skin on to the recipe. Just make sure you add plenty of liquid.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
pozole up close

Pozole Verde de Pollo con Maiz Cacahuazintle. Recipe 2

Salsa Verde Chicken Pozole with with Cacahuazintle Corn/Hominy! Amazing!
No ratings yet
Print Pin Rate
Course: Caldo, Soup
Cuisine: Mexican
Prep Time: 40 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 40 minutes minutes
Servings: 6 Servings

Ingredients

  • 4 Ibs chicken quarters 6
  • 3 ½ liters water
  • 1 large Onion
  • 12 cloves of garlic
  • Handful of cilantro
  • 2 bay leaves
  • 1 carrot
  • 1 stick of celery
  • 1 tsp peppercorns
  • Salt to taste
  • You Will Also Need
  • 1 lb previously prepared and cooked maiz blanco, cacahuazintle ( 5 cups)
  • 3/4 cup pepitas pumpkin seeds
  • 2 large poblanos
  • 6 large tomatillos
  • 3-4 serrano peppers
  • 5-6 fresh epazote leaves or handful of fresh cilantro
  • 1 1/2 tsps Mexican oregano
  • 1 tsp cumin seeds
  • 2 cup broth from cooking chicken to blend the sauce
  • 3 tsp chicken bouillon powder optional. Or just use salt to season
  • Salt, to taste

Garnishes

  • Shredded cabbage
  • Sliced radishes
  • Finely diced onion
  • Chile serrano. minced
  • Lime wedges
  • More Mexican oregano
  • Tortilla chips or tostadas

Instructions

  • In a large pot, combine the washed chicken quarters with 3 ½ liters of water, ½ of the onion, 6 cloves of garlic, cilantro for chicken, bay leaves, celery, carrot, peppercorns and salt to taste.
  • Heat to medium/high heat. When it comes to a boil, reduce it to a simmer.
  • Skim the foam on top as needed.
  • Continue cooking for 35 minutes.
  • Remove the chicken from pot. Discard all the remaining solids in the broth.
  • Remove the meat from chicken quarters and roughly shred the meat. Discard the skins and bones.
  • Add the previously cooked
  • maize(hominy) into the broth and keep on low. To the blender, add 1/3 c toasted pepitas, peeled poblanos, tomatillos, serranos, epazote( or cilantro), 1 tsp. of oregano, 1 tsp. cumin seeds, 2 cups of broth and bouillon. Blend on high until smooth. Pour into pot.
  • Bring the pozole up to a light boil. Taste for salt and add the chicken back in.
  • Continue cooking for 25 to 30 minutes.
  • Sprinkle in ½ tsp of oregano to simmering pozole.
  • Serve pozole in large bowls and garnish with cabbage, radishes, onion, serrano, oregano and lime juice. Serve with homemade tostadas or chips. Yields 6 hearty servings.

Notes

In this second variation, the salsa recipe is included, but if you have salsa verde already prepared you can use that. I also used freshly cooked Maiz Cacahuazintle! If you cannot find epazote, just omit it or use a little more cilantro.
1 lb maiz cacahuazintle
Plenty of water
2 tsps Cal, calcium hydroxide
2 bay leaves
1/2 an onion
4-6 cloves of garlic
Rinse the uncooked maiz. In a large dutch oven pot, fill 3/4 with water and heat to medium. After a few minutes stir in the cal until it is dissolved. Pour in the rinsed maiz. Stir well. When it comes ip to a light summer, set your timer. Cook for 40 minutes. The msiz should turn a bright yellow and the outer husk should start dissolving. Remove from the heat, cover and let it sit overnight. Next day, drain and rinse the maiz well. Wash vigorously with hands. Remove the tips from the maiz. Or not. Transfer to large pot. Cover with water. Add bay leaves, onion and garlic. Bring up yo a steady simmer. Cook for a few hours or until maiz begins to bloom and soften. When ready add to your favorite pozole or menudo recipe. Reseve some of the cooking water from the maiz to add to pozole.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Chicken~Pollo, Pozole, Soups~Caldos Tagged With: Chicken, Chicken Pozole, Pollo, Pozole Verde, Soups and Stews

Previous Post: « Adobo Marinated Turkey (Pavo Adobado)
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Reader Interactions

Comments

  1. Ana Rivera

    December 3, 2018 at 10:21 pm

    Sonia, this recipe is right up my callejón with this cool weather we’re having in southern California! Saludos!

    Reply
    • Sonia

      December 3, 2018 at 10:23 pm

      Oh good!! Hi Ana!! Hope all is well your way!

      Reply
  2. crystal

    July 23, 2019 at 12:16 am

    I’ve never had pozole verde so I decided to make it yesterday…. boy was this recipe delicious!!! My family thoroughly enjoyed it! Thanks so much for such a yummy recipe.

    Reply
    • Sonia

      July 23, 2019 at 7:43 am

      Crystal, I am so happy you tried the recipe. I do enjoy the green version as well. Thanks for the feedback!!

      Reply
  3. Margarita

    November 27, 2019 at 3:42 pm

    When you sub already made green salsa into recipe, how much do you use?

    Reply
    • Sonia

      November 27, 2019 at 10:19 pm

      Margarita will you still be adding the poblanos, pepitas? Are you just substituting the salsa for the tomatillos in the recipe?

      Reply
  4. Kendra

    May 6, 2020 at 10:54 pm

    I bought a store salsa and I won’t be using poblanos or peppitas lol and I have this same question. How much salsa should I put?? Like how many oz does your blender say when you make your salsa??

    Reply
    • Sonia

      May 6, 2020 at 11:26 pm

      I would add at least 2 cups of salsa. The soup base will be slightly different without the poblanos and pepitas. It will still be tasty though.

      Reply
  5. Alejandra Perez

    September 28, 2020 at 10:53 pm

    Made this today and came out delish! First part cooked in pressure cooker for 20 minutes. The rest of the steps followed the same. Could not find the epazote, but still came out great.

    Thank you!

    Reply
    • Sonia

      September 29, 2020 at 7:32 am

      Thank you Alejandra for the feedback on the recipe! Gotta love that pressure cooker!

      Reply
  6. Janet L Mendez

    December 31, 2021 at 2:39 pm

    12/31/21 – and we are off to HEB to get ingredients to make the pozole. love you!

    Reply
    • Sonia

      January 1, 2022 at 7:22 pm

      Love you all too! Happy new Year!

      Reply
  7. Janet L Mendez

    January 1, 2022 at 5:52 am

    OMG!!! It was amazing!! I never doubted you, but you know we grew up on red menudo/pozole so this was different. Extremely flavorful. I went on the lower end of the peppers. I would probably add the 2nd serrano (you can never tell—each crop is different), and you know me…i didnt salt enough–HAAHAHA! Thanks for documenting these for the family and our friends down here in T-E-X-A-S!!

    Reply
    • Sonia

      January 1, 2022 at 7:23 pm

      I am still on the fence between red and green pozole! Lol!!

      Reply
  8. Espy

    December 23, 2022 at 12:44 am

    This recipe is wonderful- delicious and full of flavor – I absolutely used to deslike anything with tomatillo and now I can’t stop making this lol..- I use chicken thighs and slightly grill it before adding the green salsa . My daughter absolutely loves it and now we cook it and share with those green pozole haters who end up loving it too lol ! The only thing I hare is that their is never any leftovers- my family devours it. Btw I plabte my own epazote plant because store does not always have it and I can’t have green pozole without epazote!!! Thank you

    Reply
    • Sonia

      December 23, 2022 at 6:42 am

      Thank you Espy for taking the time to write! I am so happy you enjoyed the recipe!! Happy Holidays!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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