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    Home > Blog > Chicken & Poultry > Pozole Verde de Pollo

    Pozole Verde de Pollo

    by Jenny Park · Published: Apr 30, 2018 · Modified: Jul 14, 2020

    Jump to Recipe
    We love making a big batch of delicious Pozole Verde de Pollo because we love the leftovers and it reheats so well. It makes for a super easy weeknight dinner!
    Pozole Verde De Pollo in a bowl with toppings and a spoon next to it.

    I LOVE pozole…like really love it; but up until recently, I had only had the more traditional red pozole. Last year I had my first green pozole, specifically Pozole Verde de Pollo, and was totally blown away. The flavors were so intense and the soup resembled it’s red ‘cousin’, but was also totally different. I love all the fresh produce that go into dish to create such a hearty and well balanced soup. I also love all the bright and fresh garnishes that get piled on top, they add such nice texture to the soup!

    The best part about this soup is that it’s incredibly easy to make. Seriously. It’s also one of those dishes that gets even better the next day, so you can always make it the night before, stick the whole pot l in the fridge (cooled down) and when you’re home from school or work the next day, you just need to pull the soup out of the fridge and place it directly onto the stove to simmer for 10 to 15 minutes. This Pozole Verde de Pollo recipe is such a crowd pleaser and this recipe makes a pretty big batch! Enjoy! xx, Jenny

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    Also check out this post for our Best Soup Recipes!

    Pozole Verde de Pollo in two bowls with lime wedges on the side.

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    A close up of a bowl of pozole verde de pollo.

    Pozole Verde de Pollo

    5 from 16 votes
    PRINT RECIPE Pin Recipe
    We love making a big batch of delicious Pozole Verde de Pollo because we love the leftovers and it reheats so well. It makes for a super easy weeknight dinner!
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 55 minutes mins
    Servings: 4

      INGREDIENTS  

    • 1 ½ quarts chicken stock
    • 3 boneless, skinless chicken breasts
    • 1 pound tomatillos, husked and quartered
    • 3 garlic cloves
    • 2 roasted poblano peppers, seeded
    • 1 medium yellow onion, quartered
    • 1 jalapeno pepper, halved and seeded
    • 2 limes, juiced
    • 1 bunch cilantro
    • 1 (28 ounce) can hominy, drained
    • Salt and pepper to taste

    garnishes

    • shredded green cabbage
    • diced onion
    • minced cilantro
    • matchstick cut radishes
    • minced oregano
    • lime wedges

      INSTRUCTIONS  

    • Pour stock into a large pot, season with salt and pepper and simmer. Season chicken with salt and pepper and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.
    • Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.
    • Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
    • Stir puree into reserved stock and simmer.
    • Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.
    • Serve with array of garnishes.

      NOTES  

    Makes 2 quarts
    Calories: 298kcal Carbohydrates: 29g Protein: 29g Fat: 8g Saturated Fat: 2g Cholesterol: 65mg Sodium: 612mg Potassium: 1178mg Fiber: 5g Sugar: 13g Vitamin A: 463IU Vitamin C: 79mg Calcium: 50mg Iron: 2mg
    CUISINE: Mexican
    KEYWORD: pozole verde, soup
    COURSE: dinner

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    April 30, 2018 / 10 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Honey Brûlée Brie
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    Reader Interactions

    April 30, 2018 / 10 Comments

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    1. Gille

      May 11, 2022 at 11:42 am

      Love all your recipes :) – Thank you :)

      Reply
    2. Cynthia

      January 01, 2021 at 11:59 pm

      5 stars
      Dear Jenny, you made a nostalgic mexican feel back at home. It’s such an easy and delicious recipe. I hadn’t tried it with chile poblano but it’s a nice addition! I prefer it with lettuce but the garnish is everyone’s choice. We also accompany it with tostadas and sour cream :) thank you so much for the recipe!

      Reply
      • Jenny Park

        January 02, 2021 at 12:30 pm

        It makes my heart so happy to hear you enjoyed this recipe!! I don’t know why I’ve never thought to add a bit of sour cream and serve it with tostadas, that sounds wonderful!

        Reply
    3. Shelby

      September 11, 2020 at 6:09 pm

      Do I roast the poblano peppers and peel them or do i just put them in the blend raw ?

      Reply
      • Jenny Park

        September 12, 2020 at 10:49 am

        We roast them!

        Reply
    4. Joanna

      January 31, 2020 at 6:34 am

      5 stars
      Really great if you like the flavor of cilantro. NOTE: grocery-store chicken broth/stock is incredibly high is sodium (salt) so if you’re on restricted intake better be careful how much extra you add OR make your own unsalted.

      Reply
      • Jenny Park

        February 05, 2020 at 2:16 pm

        Yes, re: grocery store chicken stock!…Although you can also find unsalted these days, which is really nice! :)

        Reply
    5. Theresa Savereux

      April 30, 2018 at 2:06 pm

      This looks delicious and sooo beautiful!! It’s like art in a bowl!! Posole Verde is one of my favorite soups of all time I am also going to make this on Cinco de Mayo. ????????????

      Reply
    6. pixcyn

      April 30, 2018 at 10:25 am

      I love this recipe, it seems pretty easy, although a little off from the original way to make it . Traditionally it is made with tomatillo, serrano peppers and pepitas. I am not so sure how it will turn out with poblano, but I will be sure to give it a try. The only thing that throws me off is that traditionally we top pozole with lettuce, not cabbage.

      Reply
      • Jenny Park

        April 30, 2018 at 4:21 pm

        Hi! Yea, this definitely isn’t a ‘traditional’ recipe. I added the poblano bc a local restaurant i usually order this from uses poblano and i like the flavor it adds. They also use cabbage as the garnish instead of lettuce and i like the added crunch, but totally use lettuce if the cabbage creeps you out! :)

        Reply

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